Sheet Pan Salmon with Asparagus

Name: Sheet Pan Salmon with Asparagus
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, cut into 4 portions (150g each)); 400 g asparagus (woody ends trimmed); 2 tbsp olive oil; 4 pcs garlic (cloves, minced); 1 pcs lemon (half sliced into rounds, half for juicing); 0.5 tsp salt; 1 pinch black pepper; 0.5 tsp garlic powder; 1 tsp dried dill; 2 tbsp fresh parsley (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender, flaky salmon fillets roasted alongside vibrant green asparagus, all on one sheet pan. A quick, no-fuss dinner with lemon and herbs that comes together in under 30 minutes, perfect for busy weeknights.

PREP

10m

COOK

SERVES

1 PIECE

416 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the sheet pan.
1.Preheat oven to 200°C (400°F).
2.Line a large rimmed sheet pan with parchment paper for easy cleanup, or lightly grease it.
prep
Pat the salmon dry and trim the asparagus.
1.Pat salmon fillets dry with paper towels — this helps them sear rather than steam.
2.Trim or snap the woody ends off the asparagus spears.
TIPDry salmon = better browning. Don't skip this step.
mix
Season the salmon and asparagus.
1.In a small bowl, mix olive oil, minced garlic, salt, pepper, garlic powder, and dried dill.
2.Place salmon fillets on one side of the prepared pan. Arrange asparagus on the other side.
3.Drizzle the oil mixture over both salmon and asparagus, tossing asparagus to coat evenly, and rub onto salmon tops.
assemble
Arrange lemon slices and prep for baking.
1.Lay lemon slices over the salmon fillets and tuck a few among the asparagus.
2.Squeeze the remaining lemon half over everything.
TIPTucking lemon under some asparagus gives them a nice caramelized edge.
bake · ~15 min
Bake for 12–15 minutes.
Slide the sheet pan into the preheated oven and bake until salmon is opaque and flakes easily with a fork. Asparagus should be tender with lightly browned tips.
TIPSalmon is done at 130–135°F (54–57°C) internal for medium. For well-done, go to 140°F (60°C).
garnish
Garnish with fresh parsley and serve.
Remove pan from oven. Sprinkle chopped fresh parsley over everything. Serve immediately with your favorite sides.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Arrange asparagus in a single layer on the pan to ensure even roasting.
2
Pat salmon dry just before seasoning for the best golden crust.
3
Use thick-cut, uniform asparagus spears so they cook at the same rate as the salmon.
4
Slide a thin spatula between skin and flesh to remove skin after baking if preferred.
5
Leftover salmon and asparagus keep up to 2 days in the fridge; reheat gently in a low oven.

RECIPE VARIATIONS