Sheet Pan Salmon and Asparagus

This sheet pan salmon and asparagus recipe is a quick and healthy dinner made in under 20 minutes. Juicy salmon fillets are topped with lemon-garlic-herb butter and roasted alongside tender asparagus for a flavorful one-pan meal. Perfect for busy weeknights, meal prep, or a nutritious family dinner with easy cleanup.

Ingredients

For the Salmon and Asparagus:

• 2 lbs salmon fillet, cut into six 6-oz portions
• 2 lbs asparagus, trimmed (remove fibrous ends)
• 1 Tbsp olive oil
• Salt and black pepper, to taste
• 1 small lemon, sliced into thin rings (for garnish)

For the Lemon-Garlic-Herb Butter:

• 6 Tbsp unsalted butter, softened (*see quick softening note)
• 2 Tbsp fresh lemon juice (about 1 small lemon)
• 2 garlic cloves, minced or pressed
• 2 Tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper

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Instructions

1. Preheat the oven – Set oven to 450°F (230°C) and position the rack in the top third. Line a large rimmed baking sheet with parchment paper, trimming edges so the paper doesn’t hang over and burn.
2. Prepare salmon and asparagus – Place salmon fillets down the center of the prepared baking sheet. Arrange asparagus spears on both sides of the salmon. Drizzle asparagus with olive oil, rolling them lightly to coat. Season salmon and asparagus with salt and pepper.
3. Make the flavored butter – In a medium bowl, mash together the softened butter, lemon juice, garlic, parsley, salt, and pepper until well combined. (Alternatively, blend in a food processor.) Spread about ¾ of the butter mixture over the salmon fillets and dab the remaining butter over the asparagus.
4. Bake – Top each salmon fillet with a lemon slice. Bake uncovered for 10–12 minutes, depending on thickness, until salmon is nearly cooked through.
5. Broil for finishing – Switch the oven to broil and cook for an additional 2–3 minutes, until salmon is golden and reaches an internal temperature of 145°F (63°C). The fish should flake easily with a fork.

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Why You’ll Love This Recipe

• A healthy one-pan dinner with easy cleanup.
• Juicy, flavorful salmon paired with tender-crisp asparagus.
• A lemon-garlic-herb butter that adds freshness and richness.
• Perfect for weeknights but elegant enough for entertaining.

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Tips

• Use fresh salmon for best results, but thawed frozen salmon works too.
• Pat salmon fillets dry with paper towels before seasoning to help them crisp.
• For even cooking, choose asparagus spears of similar thickness.
• If your salmon fillet is very thick, add 1–2 minutes to the baking time.

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Variations and Substitutions

• Different fish: Swap salmon with trout, cod, or halibut.
• Vegetable options: Try green beans, zucchini, or broccoli instead of asparagus.
• Butter alternative: Use olive oil for a lighter version or dairy-free butter for a vegan twist (when using plant-based fish substitutes).
• Herb mix: Replace parsley with dill, chives, or basil.

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FAQs

Can I make this ahead of time?
It’s best served fresh, but you can prep the butter mixture and trim asparagus a few hours in advance.

How do I know salmon is cooked through?
The internal temperature should reach 145°F (63°C). The flesh will turn opaque and flake easily.

Can I use frozen asparagus?
Yes, but thaw and pat dry before roasting to prevent excess moisture.

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Serving Suggestions

• Pair with roasted baby potatoes, quinoa, or rice pilaf.
• Add a fresh side salad for a light, balanced meal.
• Drizzle extra lemon juice over the top for brightness.
• Serve with crusty bread to soak up the flavorful butter.