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One of my favorite meals to cook for entertaining is a sheet pan dinner! They are so easy to throw together and I love that the main and side dishes are all hot and ready at the same time. Today I’m sharing a sheet pan favorite in our house; sheet pan baked lemon salmon with asparagus and potatoes.
Of course, when we’re doing some summer entertaining, it’s important to pair dinner with the perfect drink. Stella Artois® Solstice Lager is a summer seasonal beer that goes so well with a relaxing backyard meal or summer dinner. The lager’s subtle citrus notes and smooth dry taste with a crisp finish make it perfect for a hot summer day with friends and family. It’s such a nice complement to a lemony salmon dish.
Stella Artois is a premium beer that’s made with the finest ingredients. It is the premium beer for any occasion, even a summer evening with friends and family. Stella’s rich history is paired with the rich flavor in every bottle. Their products are timeless, classic, and distinctive, and the brand of Stella Artois honors their past in a modern, fun way. I picked up these fresh ingredients at my local Kroger, and you can find Stella Artois and Solstice Lager at your local supermarket or other locations.
If you’re a fan of the summer seasonal lager too, be sure to keep an eye out for their Stella Artois® Midnight Lager this fall.
Enjoy the fresh flavors of this easy and delicious sheet pan meal with Stella and Solstice. This premium flavor lets you worry less about the meal, and instead enjoying more time with the people you are eating with. Feel free to substitute the small potatoes with sweet potatoes! I love using asparagus because it’s such a premium vegetable and packed with nutrition. The salmon is sprinkled with garlic powder, salt, pepper and paprika, but sometimes I like to sprinkle feta and fresh oregano on this dish after removing from the oven as well.
SHEET PAN BAKED LEMON SALMON
Servings: 2
Prep time: 10 minutes
Cook time: 20 minutes
2 – 6oz. salmon filets
12 spears asparagus
1 c small potatoes, sliced thinly
2 tbsp olive oil
¼ tsp paprika
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
½ lemon
- Preheat oven to 400°F.
- Drizzle olive oil over sheet pan and lay out asparagus, salmon and potatoes. Assure potatoes are in one layer to allow them to cook completely. Drizzle with olive oil.
- Sprinkle garlic powder, salt and pepper over the whole sheet pan. Sprinkle paprika over salmon.
- Thinly slice lemon for two slices. Squeeze the rest of the lemon over the salmon. Place lemon slices over salmon.
- Bake for 20 minutes.
- Remove from the oven and let cool slightly before enjoying.
This post has been sponsored by Stella Artois. All thoughts and opinions are my own. To view my full disclosure policy, click here.
