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One sheet pan equals one delicious dinner. Roast tuna and asparagus together on the same pan with lemon juice and zest to make this mouthwatering meal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 450°F. Remove 2 tsp. zest and squeeze juice from one of the lemons. For dressing, in a small bowl whisk together lemon zest and juice, oil, pepper, and salt. Cut remaining lemon into wedges.

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  • Rinse fish; pat dry. In a 15x10-inch baking pan arrange fish and asparagus. Brush with 2 to 3 Tbsp. of the dressing. Roast 6 to 8 minutes or just until fish flakes and asparagus is crisp-tender.

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  • Drizzle salad greens with remaining dressing; toss to coat. If desired, sprinkle fish and asparagus with cheese. Serve with salad greens and lemon wedges.

Nutrition Facts

310 calories; 19 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 43 mg cholesterol; 198 mg sodium. 565 mg potassium; 9 g carbohydrates; 4 g fiber; 2 g sugar; 29 g protein; 0 g trans fatty acid; 3273 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 59 mcg folate; 11 mcg vitamin b12; 72 mg calcium; 3 mg iron;

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