Can I use frozen salmon?

Absolutely, Just thaw it completely in the fridge overnight first. Pat it extra dry before seasoning - frozen fish tends to release more moisture. You might need to add 1-2 minutes to the cooking time too. My trick? Let it sit at room temp for 15 minutes before baking so it cooks evenly.

How do I prevent soggy asparagus?

Oh honey, we've all been there. First, make sure you're not overcrowding the pan - give those spears space. Second, pat them dry after washing. And here's my secret weapon: toss them with just half the oil first, then add the rest after 5 minutes of baking. The initial dry heat helps them crisp up beautifully. If you struggle with crisping veggies, check out this guide on roasting vegetables.

Can I add other veggies?

Please do, This recipe is so versatile. Cherry tomatoes burst into deliciousness alongside the salmon. Thinly sliced zucchini works if you add it halfway through cooking. Even Brussels sprouts halves are fabulous - just give them a 5-minute head start before adding the salmon. The more color, the better.

20-Minute Sheet Pan Salmon & Asparagus: A Flavorful Miracle

Name: 20-Minute Sheet Pan Salmon & Asparagus: A Flavorful Miracle
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb salmon fillet; 1 bunch asparagus, trimmed; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp lemon zest; 1 tbsp lemon juice