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Sheet Pan Salmon with Asparagus

Sheet Pan Salmon with Asparagus

iamwinfred
Sheet Pan Salmon with Asparagus is a fast, healthy, and flavor-packed weeknight dinner that comes together on a single pan in just 25 minutes. Tender, flaky salmon fillets are seasoned with a bright lemon-garlic herb blend and roasted alongside perfectly crispy asparagus spears — all with minimal cleanup and maximum flavor. It's the kind of effortless meal that feels far more impressive than the effort it requires.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 380 kcal

Equipment

  • Rimmed half-sheet baking pan (18x13 inch)
  • Parchment paper or aluminum foil For easy cleanup
  • Silicone basting brush
  • Small mixing bowl
  • Cutting board
  • Chef's knife Sharp
  • Microplane or zester For lemon zest
  • Measuring spoons
  • Fish spatula Or wide spatula
  • Paper towels For patting salmon dry
  • Instant-read thermometer Optional, for checking doneness

Ingredients
  

  • 4 salmon fillets about 6 oz (170g) each, skin-on or skinless
  • 1 lb fresh asparagus about 450g, tough ends trimmed
  • 3 tbsp extra virgin olive oil divided; about 45ml
  • 4 garlic cloves minced
  • 1 lemon thinly sliced, plus extra wedges for serving
  • 1 tsp lemon zest from about half a lemon
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Optional

  • 1/4 tsp red pepper flakes for heat

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a rimmed half-sheet pan with parchment paper or aluminum foil and set aside.
  • Rinse and pat the asparagus dry, then snap or cut off the tough woody ends. Place the spears in a single layer on one half of the prepared pan, drizzle with 1½ tablespoons olive oil, and season with salt, pepper, and half the minced garlic; toss to coat.
  • In a small bowl, combine the remaining 1½ tablespoons olive oil, remaining minced garlic, lemon zest, Italian seasoning, smoked paprika, onion powder, salt, and black pepper; stir into a uniform paste.
  • Pat each salmon fillet thoroughly dry with paper towels, then brush or spoon the seasoning blend generously over the top and sides of each fillet. Sprinkle with red pepper flakes if using.
  • Place the salmon fillets skin-side down on the other half of the baking sheet, leaving space between each piece. Lay 2–3 lemon slices on top of each fillet.
  • Roast on the center rack for 12–15 minutes, until the salmon flakes easily with a fork and reaches 125–130°F (52–54°C) internally for medium, or 145°F (63°C) for fully cooked. The asparagus should be tender with lightly browned tips.
  • Sprinkle freshly chopped parsley over the salmon and asparagus, then transfer to plates using a fish spatula. Serve immediately with fresh lemon wedges on the side.

Notes

  • Pat the salmon fillets very dry before seasoning — this is the single most important step for achieving well-textured, properly roasted salmon rather than steamed fish.
  • Take salmon out of the refrigerator about 15 minutes before cooking so it roasts more evenly from the center outward.
  • If your asparagus spears are very thick (pencil-thick or larger), add them to the pan 5 minutes before the salmon to avoid undercooking.
  • Use a full 18x13-inch half-sheet pan so everything has enough room to roast rather than steam. Crowding the pan is the most common cause of soggy results.
  • For a honey Dijon variation, whisk together 2 tablespoons honey, 1 tablespoon Dijon mustard, and 1 tablespoon olive oil and use in place of the herb rub.
  • Cherry tomatoes, broccolini, zucchini, or green beans all work as great substitutes or additions alongside the asparagus.
  • Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat salmon in a 275°F oven covered loosely with foil for 10–15 minutes to avoid drying it out.
  • Cooked salmon fillets can be frozen (without asparagus) for up to 2 months — wrap each fillet tightly in plastic wrap before freezing.
  • Cold leftover salmon is delicious flaked over salads or stirred into pasta — no reheating required.
  • For the brightest citrus flavor, use both lemon zest and fresh lemon slices on top; the zest delivers aromatic depth that lemon juice alone cannot replicate.

Nutrition

Serving: 1ServingCalories: 380kcalCarbohydrates: 7gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 300mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 18IUVitamin C: 25mgCalcium: 6mgIron: 12mg
Keyword easy salmon dinner, healthy sheet pan dinner, lemon garlic salmon, salmon and asparagus, sheet pan salmon
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