Sheet Pan Feta and Herb Salmon

Ingredients

• 700–750g salmon fillet
• Salt and pepper
• 3 tablespoons mayonnaise
• 1 tablespoon pesto
• 2 teaspoon Dijon mustard
• 100g feta, crumbled
• ¼ cup chopped parsley
• 2 tablespoons chopped dill
• 1 lemon
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• 1 bunch asparagus, trimmed

Directions

1. Heat your oven to 400ºF, set out a large sheet pan, and lightly grease it with non-stick cooking spray.
2. Lay the salmon fillet skin side down onto the prepared sheet pan and season with salt and pepper. In a small bowl, whisk together the mayonnaise, pesto, and Dijon and spread over the salmon.
3. In a large bowl, toss together the feta, parsley, dill, lemon zest, and garlic along with 1 tablespoon of oil. Scatter the feta and herb mixture over the salmon, pressing to stick to the mayonnaise mixture.
4. Roast the salmon for 5 minutes.
5. Meanwhile, add the asparagus to the large bowl and toss with 1 tablespoon of oil. Season with salt and pepper. Once the salmon has been roasting for 5 minutes, add the asparagus to the pan and continue to roast for 10 to 15 minutes or until the salmon is cooked through to your liking and the asparagus is cooked but still crisp.