Sheet Pan Salmon with Asparagus

Bianca

Founder of Red Recipe

This post may contain affiliate links learn more.

Dinner time in our house can often feel like a frantic race against the clock. Between after-school activities, homework battles, and the general end-of-day exhaustion, the last thing I want is a complicated, multi-step recipe. That’s why discovering sheet pan meals was a game-changer, and this Sheet Pan Salmon with Asparagus has become a true family favorite. The first time I made it, the aroma alone was enough to draw everyone to the kitchen, noses twitching with anticipation. Even my notoriously picky eater, Leo, who usually eyes anything green with suspicion, devoured his asparagus alongside the flaky, flavorful salmon. The best part? Clean-up is a breeze – just one pan! This recipe is not only incredibly simple and quick to prepare, but it’s also packed with healthy fats, lean protein, and vibrant vegetables, making it a dinner you can feel good about serving your family. It’s become our go-to weeknight meal, and I’m excited to share this effortless recipe with you so you can experience the joy of a delicious, healthy, and stress-free dinner.

Ingredients

Salmon Fillets: (1.5 – 2 pounds) Choose skin-on or skinless fillets based on your preference. Skin-on salmon provides extra flavor and healthy fats, while skinless is equally delicious and readily available. Look for fillets that are roughly the same thickness for even cooking.
Asparagus: (1 pound) Select fresh, vibrant green asparagus spears. Thicker spears are preferable as they hold up better to roasting and won’t become too flimsy. Ensure the ends are trimmed to remove the tough, woody parts.
Olive Oil: (3 tablespoons) Extra virgin olive oil is recommended for its health benefits and rich flavor. It helps to coat the salmon and asparagus, promoting even browning and preventing sticking.
Lemon: (1 large) You’ll need both the zest and juice of a fresh lemon. Lemon zest adds a bright, aromatic flavor, while the juice provides acidity that complements the richness of the salmon and asparagus.
Garlic: (2-3 cloves) Fresh garlic, minced, is essential for adding a savory depth to the dish. Adjust the amount to your taste preferences – more garlic for a bolder flavor.
Dried Herbs: (1 teaspoon each of dried oregano and dried thyme) These Mediterranean herbs provide a warm, earthy flavor profile that pairs beautifully with salmon and asparagus. Feel free to experiment with other herbs like rosemary or dill.
Salt: (To taste) Kosher salt or sea salt is recommended. Salt enhances the flavors of all the ingredients and is crucial for seasoning the salmon and asparagus properly.
Black Pepper: (Freshly ground, to taste) Freshly ground black pepper adds a pungent, aromatic kick. Grind it just before using for the best flavor.
Optional Garnishes: (Fresh parsley, lemon wedges) Fresh parsley, chopped, adds a pop of color and freshness. Extra lemon wedges are perfect for squeezing over the cooked salmon and asparagus just before serving.

Instructions

Preheat Your Oven and Prepare the Sheet Pan: Start by preheating your oven to 400°F (200°C). This high temperature is ideal for roasting salmon and asparagus quickly and efficiently, resulting in perfectly cooked salmon that’s flaky and moist, and asparagus that’s tender-crisp. While the oven is preheating, grab a large baking sheet with a rim. Lining the baking sheet with parchment paper or foil is highly recommended. This simple step makes cleanup incredibly easy – simply lift off the parchment or foil after cooking and you’re done! If you’re using foil, you can lightly grease it with cooking spray or olive oil to prevent sticking. Parchment paper is naturally non-stick, so no greasing is needed.
Prepare the Asparagus: Wash the asparagus spears thoroughly under cold running water. Snap off the woody ends of the asparagus. To do this easily, hold each spear near the end and gently bend it – it will naturally snap at the point where the tender part begins. Discard the tough ends. Once trimmed, place the asparagus spears in a large bowl. Drizzle them with approximately 1.5 tablespoons of olive oil. Season generously with salt and freshly ground black pepper. Use your hands or tongs to toss the asparagus, ensuring that each spear is evenly coated with olive oil and seasoning. Even coating is key for achieving perfectly roasted asparagus that isn’t dry or bland.
Prepare the Salmon: Pat the salmon fillets dry with paper towels. This step is important because it helps to remove excess moisture from the surface of the salmon, which will allow it to sear and brown better in the oven. Place the salmon fillets in the same bowl you used for the asparagus (no need to wash it!). Drizzle the remaining 1.5 tablespoons of olive oil over the salmon fillets. Season generously with salt and freshly ground black pepper, just like you did with the asparagus. Now for the flavor boosters! Zest the lemon directly over the salmon fillets, distributing the zest evenly. Then, squeeze the juice of half of the lemon over the salmon. Finally, mince the garlic cloves and sprinkle the minced garlic over the salmon fillets. Evenly distribute the dried oregano and dried thyme over the salmon, ensuring that each fillet is well seasoned with herbs and aromatics. Gently rub the seasonings into the salmon fillets with your fingers to ensure they adhere well and penetrate the fish.
Arrange on the Sheet Pan: Now it’s time to assemble your sheet pan dinner. Spread the seasoned asparagus spears in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as overcrowding can lead to steaming instead of roasting. If necessary, use two baking sheets to ensure adequate space. Arrange the seasoned salmon fillets amongst the asparagus spears on the baking sheet. Place the salmon fillets skin-side down if using skin-on salmon. Ensure there’s some space between the salmon fillets and the asparagus to allow for even air circulation and roasting.
Roast in the Oven: Carefully place the sheet pan into the preheated oven. Roast for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp. The cooking time will depend on the thickness of your salmon fillets and the desired level of doneness. To check if the salmon is cooked through, gently flake it with a fork. The salmon should be opaque and flake easily. The asparagus should be bright green and tender, with slightly crisp tips. Avoid overcooking the salmon, as it can become dry. It’s better to slightly undercook it and let it rest for a minute or two after removing it from the oven, as it will continue to cook slightly from residual heat.
Serve and Garnish: Once the salmon and asparagus are cooked to perfection, remove the sheet pan from the oven. Let it rest for a couple of minutes. Squeeze the juice from the remaining half of the lemon over the cooked salmon and asparagus. This final touch of fresh lemon juice brightens up the flavors and adds a refreshing zing. If desired, garnish with freshly chopped parsley for a pop of color and extra freshness. Serve immediately while the salmon and asparagus are hot and flavorful. This sheet pan salmon with asparagus is delicious on its own, but you can also serve it with your favorite side dishes.

Nutrition Facts (Per Serving)

Serving Size: 1 fillet of salmon with approximately 1/4 of the asparagus
Servings Per Recipe: 4
Calories: Approximately 450 kcal
Protein: 40g

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used.)

Preparation Time

Quick and Effortless: This Sheet Pan Salmon with Asparagus is a weeknight dinner dream, boasting a minimal preparation time of just around 15 minutes. This includes washing and trimming the asparagus, prepping the salmon with seasonings, and arranging everything on the sheet pan. The beauty of this recipe lies in its simplicity – no complicated steps or lengthy chopping required. Most of the time is hands-off, spent letting the oven work its magic while you can focus on other tasks or simply relax before dinner is served. From fridge to oven to table in under 30 minutes, this recipe is perfect for busy weeknights when time is of the essence but you still want to enjoy a healthy and delicious homemade meal.

How to Serve

This versatile Sheet Pan Salmon with Asparagus can be served in numerous delicious ways. Here are some ideas to elevate your meal and cater to different preferences:

Classic and Simple:

As is: Enjoy the sheet pan salmon and asparagus exactly as they are, straight off the pan. It’s a complete and satisfying meal on its own, showcasing the fresh flavors of the ingredients.
Lemon Wedges: Always have extra lemon wedges on the side for those who love an extra burst of citrus. A squeeze of fresh lemon juice right before eating enhances the flavors even further.

Enhance with Grains and Starches:

Quinoa: Serve over a bed of fluffy quinoa. Quinoa is a complete protein and provides a healthy and nutty base for the salmon and asparagus. You can cook quinoa in vegetable broth for added flavor.
Brown Rice: Pair with brown rice for a hearty and wholesome meal. Brown rice offers fiber and a slightly chewy texture that complements the tender salmon and asparagus.
Roasted Potatoes: Add roasted potatoes to the sheet pan for a more substantial meal. You can roast potato wedges alongside the salmon and asparagus, or prepare them separately. Toss potatoes with olive oil, herbs, and seasonings before roasting.
Couscous: Fluffy couscous is another great grain option. It cooks quickly and absorbs flavors beautifully. Try adding some chopped herbs and lemon zest to the couscous for extra brightness.

Add Freshness and Flavor:

Fresh Salad: Serve alongside a simple green salad dressed with a light vinaigrette. The fresh, crisp salad provides a refreshing contrast to the warm, roasted salmon and asparagus.
Avocado: Slice or dice fresh avocado and add it to the plate. Creamy avocado adds healthy fats and a smooth texture that complements the flaky salmon.
Yogurt Sauce: Drizzle with a dollop of Greek yogurt or a lemon-dill yogurt sauce. A cool and tangy yogurt sauce adds moisture and a creamy element to the dish.
Pesto: A spoonful of pesto (either basil pesto or sun-dried tomato pesto) can add a burst of flavor. Dollop pesto on top of the salmon just before serving.

Vegetable Sides:

Roasted Bell Peppers: Add roasted bell peppers to the sheet pan for extra vegetables and sweetness. Red, yellow, or orange bell peppers roast beautifully and add vibrant color.
Cherry Tomatoes: Toss cherry tomatoes with olive oil and herbs and roast them alongside the salmon and asparagus. Roasted cherry tomatoes become sweet and juicy.
Green Beans: Substitute or add green beans to the sheet pan alongside asparagus. Green beans roast similarly to asparagus and offer a slightly different texture and flavor.

Additional Tips for Perfect Sheet Pan Salmon with Asparagus

Don’t Overcrowd the Pan: This is crucial for achieving perfectly roasted vegetables and salmon. Overcrowding causes steaming instead of roasting, leading to soggy vegetables and salmon that doesn’t brown properly. If necessary, use two baking sheets to ensure everything has enough space. Air circulation is key for roasting!
Pat the Salmon Dry: Before seasoning, pat the salmon fillets dry with paper towels. Removing excess moisture helps the salmon sear and develop a nice crust in the oven, rather than steaming in its own juices. This simple step significantly improves the texture and flavor of the cooked salmon.
Trim Asparagus Properly: The woody ends of asparagus are tough and unpleasant to eat. Make sure to snap or cut off the bottom inch or two of each spear. This ensures you are only cooking and eating the tender, flavorful parts of the asparagus.
Season Generously: Don’t be shy with the salt, pepper, herbs, and lemon zest and juice. Seasoning is essential for bringing out the natural flavors of both the salmon and asparagus. Taste and adjust seasonings as needed throughout the preparation process.
Use High Heat: Roasting at 400°F (200°C) is ideal for this recipe. The high heat ensures quick cooking and helps to achieve that desirable tender-crisp texture in the asparagus and flaky, moist salmon. Higher temperatures also promote better browning and caramelization.
Check for Doneness: Salmon cooks relatively quickly. Start checking for doneness around the 12-minute mark. The salmon is cooked through when it flakes easily with a fork and is opaque throughout. Asparagus should be tender-crisp – tender but still with a slight bite. Avoid overcooking, which can make both salmon and asparagus dry.
Customize Your Flavors: Feel free to experiment with different herbs and spices. Instead of oregano and thyme, try rosemary and garlic, or dill and lemon. You can also add a pinch of red pepper flakes for a touch of heat, or use smoked paprika for a smoky flavor profile. Consider adding other aromatics like thinly sliced shallots or red onion to the sheet pan.
Prep Ahead for Weeknights: To make this recipe even faster on busy weeknights, you can prep some components ahead of time. Wash and trim the asparagus, mince the garlic, and zest and juice the lemon in advance. Store these prepped ingredients in separate containers in the refrigerator. Then, when you’re ready to cook, simply assemble and roast!

Frequently Asked Questions (FAQ)

Q1: Can I use frozen salmon for this recipe?

A: Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. The best way to thaw salmon is overnight in the refrigerator. If you’re short on time, you can thaw it quickly by placing the frozen salmon in a sealed plastic bag and submerging it in cold water for about 30-60 minutes, changing the water every 15-20 minutes. Pat the thawed salmon very dry before seasoning and roasting.

Q2: Can I use different vegetables instead of or in addition to asparagus?

A: Absolutely! This recipe is highly adaptable. Broccoli, green beans, bell peppers, cherry tomatoes, zucchini, and even Brussels sprouts (halved or quartered) are all excellent choices. Consider the cooking time of different vegetables – denser vegetables like potatoes or carrots will need longer to roast than asparagus or zucchini, so you might need to add them to the sheet pan a bit earlier.

Q3: What if I don’t have fresh lemon? Can I use bottled lemon juice?

A: Fresh lemon juice and zest are always preferable for the brightest and most vibrant flavor. However, in a pinch, bottled lemon juice can be used. Use about 2 tablespoons of bottled lemon juice in place of the juice of one fresh lemon. You will miss out on the aromatic lemon zest, but the dish will still be flavorful. Consider adding a little extra dried lemon peel if you have it on hand.

Q4: How do I prevent the salmon from sticking to the sheet pan?

A: Lining the sheet pan with parchment paper or foil is the best way to prevent sticking and make cleanup easy. If using foil, lightly grease it with cooking spray or olive oil. Make sure the salmon and asparagus are also lightly coated with olive oil, as this helps to prevent sticking as well.

Q5: Can I make this recipe ahead of time?

A: While sheet pan salmon and asparagus is best enjoyed fresh from the oven, you can prepare some components ahead of time. You can prep the vegetables and season the salmon earlier in the day and store them separately in the refrigerator until you are ready to roast. Cooked salmon and asparagus can be stored in the refrigerator for up to 2 days, but the texture of the asparagus may soften slightly upon reheating. Reheat gently in the oven or microwave.

Q6: Is this recipe gluten-free and dairy-free?

A: Yes, this Sheet Pan Salmon with Asparagus recipe is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions or preferences. Always double-check the labels of your seasonings to ensure they are also gluten-free.

Q7: Can I add a marinade to the salmon?

A: Yes, you can definitely marinate the salmon for extra flavor. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonderfully. Marinate the salmon for at least 30 minutes or up to a few hours in the refrigerator before roasting. Discard the marinade before placing the salmon on the sheet pan.

Q8: How can I make this recipe spicier?

A: To add some heat, you can incorporate a pinch of red pepper flakes along with the dried herbs. You can also use a chili garlic sauce or sriracha in a marinade for the salmon. Another option is to add a drizzle of hot sauce over the cooked salmon just before serving.