Sip, Scroll, and Learn (Midlife Edition)

Serves: 4
Prep Time: 10 minutes
Cook Time: 22–25 minutes

This meal is fresh, bright, and effortless, thanks to my handy-dandy sheet pan.  The salmon bakes to tender perfection while the fennel, asparagus, and tomatoes become caramelized and sweet. It’s a one-pan dinner that tastes restaurant-level but takes minimal effort, making it perfect for busy midlife women who want nourishment without the stress.

Ingredients

• 4 salmon fillets (5–6 oz each)
• 2 medium fennel bulbs, trimmed and sliced into wedges (fronds reserved)
• 2 cups asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes
• 1 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste

Directions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Toss fennel wedges, asparagus, and cherry tomatoes with 2 tsp olive oil, salt, and pepper. Spread on baking sheet.
3. Roast vegetables for 10 minutes.
4. Whisk together remaining 1 tsp olive oil, garlic, lemon zest, lemon juice, Dijon mustard, dill, parsley, salt, & pepper.
5. Remove sheet from oven. Push vegetables to the sides.
6. Place salmon fillets in the center. Spoon lemon-herb sauce over each fillet.
7. Return to oven and roast 12–15 minutes until salmon flakes easily.
8. Garnish with fennel fronds and serve.

Nutrition (Approx. per Serving)

• Calories: 360-400 kcal
• Protein: 36-40 g
• Fat: 16-19 g
• Carbs: 12-16 g
• Fiber: 4-6 g