Sheet Pan Salmon and Asparagus Recipe
Introduction
This Sheet Pan Salmon and Asparagus recipe is a quick, healthy, and delicious meal perfect for busy weeknights. Salmon fillets and fresh asparagus cook together on one pan, infused with a zesty lemon garlic butter that brightens every bite.
Ingredients
- 2 lbs salmon filet (cut into six 6 oz portions)
- 2 lbs asparagus (fibrous ends removed)
- Salt and black pepper (to taste)
- 1 Tbsp olive oil
- 1 small lemon (sliced into rings for garnish)
- 6 Tbsp unsalted butter (softened)
- 2 Tbsp fresh lemon juice (from 1 small lemon)
- 2 garlic cloves (pressed or minced)
- 2 Tbsp fresh parsley (finely chopped)
- 1 tsp salt (we used sea salt)
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat your oven to 450˚F with the oven rack in the top third. Line a large rimmed baking sheet with parchment paper, trimming it to fit so it doesn’t hang over the edges and risk charring under the broiler.
- Step 2: Arrange the salmon filets in a row down the center of the baking sheet. Place the trimmed asparagus spears on either side. Drizzle the asparagus lightly with olive oil, then toss to coat evenly. Season both salmon and asparagus with salt and black pepper.
- Step 3: In a medium bowl, mash together the softened butter, fresh lemon juice, garlic, parsley, salt, and black pepper using a fork. This takes a couple of minutes, or you can blend in a food processor if preferred. Spread about three-quarters of the flavored butter evenly over the salmon. Dot the remaining butter over the asparagus.
- Step 4: Place a slice of lemon on top of each salmon filet. Bake uncovered at 450˚F for 10 to 12 minutes—thinner fillets take closer to 10 minutes, thicker ones around 12. Then switch the oven to broil and cook for an additional 2 to 3 minutes to achieve a golden finish. The salmon is done when it flakes easily and reaches an internal temperature of 145˚F.
Tips & Variations
- For quicker softening of butter, cut it into small cubes and leave at room temperature for 15 minutes, or microwave in short 5-second bursts.
- Swap asparagus for green beans or broccolini if preferred.
- Add a pinch of red pepper flakes to the butter mixture for a subtle spicy kick.
- Use fresh dill instead of parsley for a different herb flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. Salmon is best enjoyed fresh but keeps well if properly stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, but be sure to thaw the salmon completely in the refrigerator before cooking to ensure even baking and the best texture.
What if I don’t have parchment paper?
You can lightly oil the baking sheet instead, but parchment helps prevent sticking and makes cleanup easier.
Print
Sheet Pan Salmon and Asparagus Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Sheet Pan Salmon and Asparagus recipe offers a quick, healthy, and flavorful meal perfect for busy weeknights. Tender salmon filets are baked alongside fresh asparagus, both topped with a zesty homemade lemon garlic butter that enhances their natural flavors without overwhelming them. The simple preparation and minimal cleanup make this dish a convenient and delicious option for any seafood lover.
Ingredients
Salmon and Vegetables
- 2 lbs salmon filet (cut into six 6 oz portions)
- 2 lbs asparagus (fibrous ends removed)
- Salt and black pepper (to taste)
- 1 Tbsp olive oil
- 1 small lemon (sliced into rings for garnish)
Lemon Garlic Butter
- 6 Tbsp unsalted butter (softened)
- 2 Tbsp fresh lemon juice (from 1 small lemon)
- 2 garlic cloves (pressed or minced)
- 2 Tbsp fresh parsley (finely chopped)
- 1 tsp salt (sea salt recommended)
- 1/4 tsp black pepper
Instructions
- Prep: Preheat the oven to 450˚F and position the oven rack in the top third. Line a large rimmed baking sheet with parchment paper, trimming it to fit so it doesn’t overhang and risk charring under the broiler.
- Arrange Salmon and Asparagus: Place the salmon filets neatly in a row down the center of the lined baking sheet. Arrange the trimmed asparagus along both sides of the salmon. Drizzle the asparagus lightly with olive oil, then toss or roll them to ensure even coating. Sprinkle salt and black pepper over both the asparagus and salmon to taste.
- Prepare Flavored Butter: In a medium bowl, mash together the softened unsalted butter, fresh lemon juice, minced garlic, chopped parsley, salt, and black pepper using a fork until fully combined. Alternatively, you can pulse these ingredients in a food processor for a smoother blend. Spoon about three-quarters of the flavored butter over the salmon filets, spreading it evenly but without needing precision. Dab the remaining butter over the asparagus.
- Bake: Place the baking sheet in the preheated oven and bake, uncovered, for 10-12 minutes. Thinner fillets will need about 10 minutes while larger portions may require up to 12 minutes. After baking, switch the oven to broil and cook for an additional 2-3 minutes to give the salmon a golden, slightly crispy finish. The salmon is done when it flakes easily and reaches an internal temperature of 145˚F measured with an instant-read thermometer.
Notes
- For quicker softening of butter, cut it into small pieces and let it sit at room temperature for 15-20 minutes or microwave in short bursts at low power.
- Ensure asparagus ends are well trimmed to avoid woody, fibrous texture.
- Use fresh lemon juice and parsley for the brightest flavor in the lemon garlic butter.
- To confirm doneness, check that the salmon flakes easily with a fork and reaches an internal temperature of 145˚F.
- Line the baking sheet with parchment to reduce cleanup and prevent sticking or burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: sheet pan salmon, baked salmon, asparagus side, lemon garlic butter, healthy seafood dinner, easy sheet pan meal
