![Sheet-Pan Stuffed Salmon](https://zalliefamilymarkets.com/wp-content/uploads/Sheet-Pan-Stuffed-Salmon-2000x1749.png)
Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Place salmon on 1 prepared pan; spread asparagus on second prepared pan and spray with cooking spray. Bake salmon 20 minutes or until internal temperature reaches 145°; bake asparagus 13 minutes or until tender-crisp. Let asparagus stand 8 minutes or until slightly cooled.
In large bowl, toss Brussels sprouts, vinaigrette, cheese and asparagus. Makes about 5⅓ cups.
Cut salmon portions crosswise in half; serve with Brussels sprout salad.
Ingredients
Directions
Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. Place salmon on 1 prepared pan; spread asparagus on second prepared pan and spray with cooking spray. Bake salmon 20 minutes or until internal temperature reaches 145°; bake asparagus 13 minutes or until tender-crisp. Let asparagus stand 8 minutes or until slightly cooled.
In large bowl, toss Brussels sprouts, vinaigrette, cheese and asparagus. Makes about 5⅓ cups.
Cut salmon portions crosswise in half; serve with Brussels sprout salad.