Sheet Pan Salmon and Asparagus

Sheet pan salmon and asparagus is a healthy, delicious, and incredibly simple meal made in just one pan. With minimal prep and cleanup, this dish is perfect for busy weeknights yet elegant enough for entertaining. The salmon is perfectly roasted, flaky, and flavorful, while the asparagus is tender-crisp—seasoned and cooked to perfection alongside.

Why You’ll Love This Recipe

• One-pan convenience for easy cleanup
• Ready in under 30 minutes
• Balanced, nutritious meal
• Great source of protein and omega-3s
• Perfectly seasoned salmon and crisp asparagus
• Customizable with herbs, spices, or sauces
• Works well for meal prep
• Elegant presentation with minimal effort
• Gluten-free and low-carb
• Delicious with rice, potatoes, or salad on the side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin on or off)
• Fresh asparagus, trimmed
• Olive oil
• Garlic, minced
• Lemon (zest and juice)
• Salt and pepper
• Paprika (optional)
• Fresh herbs (such as dill or parsley) for garnish

Directions

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.
2. Place salmon fillets on one side of the sheet pan and asparagus on the other.
3. Drizzle olive oil over both, then sprinkle with salt, pepper, and paprika.
4. Add minced garlic and lemon zest, and drizzle lemon juice over the salmon.
5. Toss asparagus gently to coat, and spread them out in a single layer.
6. Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp.
7. Garnish with chopped fresh herbs and serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 25 minutes

Variations

• Add potatoes: Roast baby potatoes on the pan first for 10 minutes, then add salmon and asparagus
• Spicy twist: Add a sprinkle of red pepper flakes or a drizzle of sriracha
• Garlic butter: Replace olive oil with melted garlic butter for richer flavor
• Asian-inspired: Use sesame oil and soy sauce, and sprinkle with sesame seeds
• Citrus swap: Try orange zest and juice instead of lemon for a unique flavor

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 300°F oven for about 8–10 minutes or microwave on medium power to avoid overcooking the salmon. For best texture, avoid high heat reheating.

FAQs

Can I use frozen salmon?

Yes, thaw completely before cooking and pat dry to remove excess moisture.

Do I need to peel the asparagus?

No, just trim the tough ends. Peeling is only necessary for very thick stalks.

Can I cook everything on one pan?

Yes, that’s the beauty of this recipe—salmon and asparagus cook well together in the same amount of time.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Can I add other vegetables?

Yes, cherry tomatoes, zucchini, or bell peppers work well—just ensure similar cooking times.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits well in a ketogenic diet.

What sides go well with this?

Try rice, quinoa, roasted potatoes, or a light green salad.

Can I make this ahead of time?

You can prep everything ahead, but it’s best baked fresh for optimal texture.

What’s the best type of salmon to use?

Wild-caught or sustainably farmed fillets work best—choose skin-on for more flavor or skinless for ease.

How can I add more flavor?

Try a marinade before baking or top with a dollop of pesto or tzatziki after cooking.

Conclusion

Sheet pan salmon and asparagus is a fast, flavorful, and fuss-free meal that makes healthy eating easy and enjoyable. With a few simple ingredients and one pan, you’ll have a wholesome dish that’s perfect for both weeknight dinners and special occasions.

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