Description
This Easy Sheet Pan Salmon with Asparagus is full of flavor with garlic and lemon and paired with crisp asparagus. This one-pan meal is ready in less than 30 minutes, which makes it the perfect dinner for those busy weeknight meals.
Note: 1 pound (16 ounces) of salmon makes 4 small (4-ounce) or 2-3 medium servings. Adjust the amount of salmon accordingly.
Ingredients
- 1 pound salmon fillets, fresh and patted dry (2-3 salmon fillets)
- 1 pound fresh asparagus, ends trimmed off
- 3 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 lemon, cut in half
- 1 tablespoon fresh dill or fresh herbs of choice, chopped
- Salt and black pepper to taste
Optional flavor add-ins: 1 teaspoon Dijon mustard, a pinch of paprika, or your favorite dried spice blend.
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels, then place them in the center of the sheet pan and season with salt and black pepper.
- In a medium bowl, whisk together the olive oil, garlic, and juice from half a lemon. (Add other spices or dried herbs, if using.) Slice the other half into thin lemon slices and remove the seeds.
- Toss the asparagus with half of the olive oil mixture, then spread it evenly around the salmon on the pan.
- Drizzle the remaining oil mixture over the salmon, spreading with the back of a spoon. Season the asparagus with a little more salt and pepper, then top the salmon with lemon slices.
- Roast for 12–15 minutes, or until the salmon flakes easily with a fork (internal temperature 145°F) and the asparagus is tender-crisp. If your salmon is more than 1-inch thick, it may take up to 20 minutes. Sprinkle with chopped fresh herbs and serve.
Optional: For an extra twist or flavor, consider adding a glaze. Whisk together 1 tablespoon each of soy sauce, sesame oil, and brown sugar in a small bowl, then add 1 teaspoon of grated ginger. Drizzle this mixture over the salmon in the last 5 minutes of cooking. (Omit the dill and herbs.)
Storage: Refrigerate salmon and asparagus in an airtight container for up to 3 days. Reheat gently in the oven, or enjoy the salmon cold over salad.
Notes
From Frozen Salmon: If you’re using frozen salmon fillets, be sure to thaw them completely in the refrigerator before cooking. Always pat salmon (and any fish) dry with paper towels before seasoning — this helps the oil and spices stick and ensures the fish roasts instead of steaming.
Potatoes: If you add potatoes or sweet potatoes, give them a 20-minute head start in the oven as they take longer to roast. If the potatoes are cut larger than 1 inch thick, raise the temperature by 25 degrees during the first roast.