Name: Sheet Pan Lemon Herb Salmon and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 6-oz fillets Salmon fillets; 1 lb Asparagus; 2 tbsp Olive oil; 2 tbsp Unsalted butter, melted; 3 cloves Garlic, minced; 1 tbsp Fresh parsley, chopped; 1 tsp Fresh dill, chopped; 1 large Lemon; 0.5 tsp Kosher salt; 0.25 tsp Black pepper

"This vibrant sheet pan dinner features succulent salmon fillets and crisp-tender asparagus roasted together with a bright lemon-herb butter. It’s a nutrient-packed, low-carb meal that comes together in under 30 minutes with minimal cleanup."

Ingredients

Qty	Item
4 6-oz fillets 680 g	Salmon fillets
1 lb 450 g	Asparagus
2 tbsp 30 ml	Olive oil
2 tbsp 28 g	Unsalted butter, melted
3 cloves 9 g	Garlic, minced
1 tbsp 4 g	Fresh parsley, chopped
1 tsp 1 g	Fresh dill, chopped
1 large 1 pc	Lemon
0.5 tsp 3 g	Kosher salt
0.25 tsp 1 g	Black pepper

How to Make Sheet Pan Lemon Herb Salmon and Asparagus

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Trim the woody ends off the asparagus and place them on one side of the sheet pan. Place the four salmon fillets on the other side.

In a small bowl, whisk together the melted butter, olive oil, minced garlic, chopped parsley, and dill.

Drizzle the herb butter mixture over the salmon and asparagus. Use your hands or a brush to ensure the asparagus is evenly coated. Season everything with salt and black pepper.

Cut half of the lemon into thin rounds and place them on top of the salmon fillets. Reserve the other half for squeezing over the finished dish.

Roast in the preheated oven for 12-15 minutes, depending on the thickness of your salmon. The salmon should flake easily with a fork and the asparagus should be tender-crisp.

Remove from the oven, squeeze the remaining lemon juice over the pan, and serve immediately.

·
To ensure even cooking, try to select salmon fillets that are of similar thickness.
·
If you prefer your asparagus extra crispy, you can toss them in the oil/butter mixture first and start roasting them 5 minutes before adding the salmon to the pan.
·
Check the internal temperature of the salmon; it is perfectly cooked at 145°F (63°C).
·
Snap off the woody ends of the asparagus by bending the stalk until it naturally breaks.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but ensure the fillets are completely thawed and patted dry with paper towels before seasoning to prevent excess moisture on the pan.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F to prevent the salmon from drying out.

What if my asparagus is very thin?

Thin asparagus cooks very quickly. If yours are pencil-thin, add them to the sheet pan 5 minutes after the salmon has started roasting.

Can I use dried herbs instead of fresh?

You can, but use only 1/3 of the amount (1 tsp dried parsley and 1/4 tsp dried dill) as dried herbs are more concentrated.

Video Tutorials

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