Sheet Pan Salmon with Asparagus and Lemon

Sheet pan dinners are my love language. You throw everything on one pan, pop it in the oven, and 25 minutes later dinner is done and there is barely any cleanup. This salmon with asparagus and lemon is my go-to when I want something that feels light and healthy but still satisfying.

I used to be intimidated by cooking salmon but honestly it is one of the easiest proteins once you get the timing down. High heat, short cook time, lemon on top. That is basically the whole recipe. The asparagus roasts right alongside it so everything is ready at the same time.

How to Know When Salmon is Done

This is the question I get asked the most. Salmon is ready when it flakes easily with a fork and is still just slightly translucent in the very center. If it is completely opaque all the way through it is overcooked. Pull it a minute early and let it rest for two minutes on the pan. It will finish cooking from residual heat.

For the asparagus, thinner stalks cook faster so adjust accordingly. If yours are thick, give them a head start for a few minutes before adding the salmon.

Sheet Pan Salmon with Asparagus and Lemon

Flaky salmon fillets and tender asparagus roasted together with lemon and garlic for the easiest weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets about 6 oz each
• 1 bunch asparagus ends trimmed
• 3 tbsp olive oil
• 3 cloves garlic minced
• 1 lemon sliced into rounds
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley chopped

Method

 

1. Preheat oven to 400F. Line a large sheet pan with parchment paper.
2. Arrange asparagus on one side of the pan. Drizzle with 1 tbsp olive oil, salt and pepper, toss to coat.
3. Place salmon fillets on the other side. Mix remaining olive oil with garlic, dill, garlic powder, salt and pepper. Brush over salmon.
4. Place lemon slices on top of the salmon.
5. Roast for 12 to 15 minutes until salmon flakes easily and asparagus is tender.
6. Garnish with fresh parsley and serve with extra lemon if desired.

Notes

Do not overcook the salmon. It is done when it flakes easily with a fork and is slightly translucent in the center.

Let me know if you make this one. It is one of my favorites for a quick healthy dinner that does not taste like diet food!

So glad you are here. Pam