why make this recipe
Sheet Pan Lemon Herb Salmon and Asparagus is a delightful dish that brings together fresh flavors and simple cooking techniques. This recipe is perfect for busy weeknights or a healthy dinner party. The combination of tender salmon and crisp asparagus, all cooked on one pan, makes for easy clean-up and a stress-free cooking experience. Plus, the bright and zesty lemon adds a refreshing touch that’s hard to resist!
how to make Sheet Pan Lemon Herb Salmon and Asparagus
Ingredients:
- 4 each salmon fillets (about 6 oz each, skin-on or off)
- 1 lb asparagus spears (woody ends trimmed)
- 3 tbsp olive oil (divided)
- 2 large lemons (1 juiced, 1 thinly sliced)
- 3 cloves garlic (minced)
- 1 tsp dried dill (or dried oregano)
- 0.75 tsp salt (or to taste)
- 0.5 tsp black pepper (freshly ground)
- 0.25 tsp red pepper flakes (optional, for a little kick)
- 2 tbsp fresh parsley or dill (chopped, for garnish)
Directions:
Prep and Season: Preheat your oven to 400°F (200°C). On a sheet pan, place the salmon fillets and asparagus. Drizzle with 2 tablespoons of olive oil. In a small bowl, mix the juice of one lemon, minced garlic, dried dill, salt, pepper, and red pepper flakes (if using). Pour this mixture over the salmon and asparagus. Toss to coat everything well. Arrange lemon slices on top of the salmon.
Roast: Place the sheet pan in the preheated oven and roast for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender but still crisp.
how to serve Sheet Pan Lemon Herb Salmon and Asparagus
Serve the salmon and asparagus hot, garnished with fresh parsley or dill. This dish pairs wonderfully with rice, quinoa, or a simple green salad. Enjoy it with a wedge of lemon on the side for an extra burst of flavor.
how to store Sheet Pan Lemon Herb Salmon and Asparagus
To store leftovers, let the salmon and asparagus cool completely. Place them in an airtight container and refrigerate. They can last for up to 2 days in the fridge. For longer storage, you can freeze the salmon in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
tips to make Sheet Pan Lemon Herb Salmon and Asparagus
- For a complete meal, consider adding baby potatoes or sliced bell peppers to the sheet pan.
- For more flavor, marinate the salmon in the citrus mixture for 30 minutes before roasting.
- Ensure not to overcrowd the sheet pan to allow everything to roast properly.
variation
You can switch up the veggies based on what you have on hand. Try using green beans, broccoli, or cherry tomatoes as alternatives to asparagus. Additionally, you could season the salmon with different herbs such as thyme or basil for a unique twist.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, but make sure to thaw it completely before cooking for even cooking.
2. How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).
3. Can I prepare this dish ahead of time?
Yes, you can prep the salmon and vegetables and store them in the fridge for a few hours before cooking. Just add some olive oil and seasonings right before roasting.
Sheet Pan Lemon Herb Salmon and Asparagus
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- On a sheet pan, place the salmon fillets and asparagus.
- Drizzle with 2 tablespoons of olive oil.
- In a small bowl, mix the juice of one lemon, minced garlic, dried dill, salt, pepper, and red pepper flakes (if using).
- Pour this mixture over the salmon and asparagus. Toss to coat everything well.
- Arrange lemon slices on top of the salmon.
- Place the sheet pan in the preheated oven and roast for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender but still crisp.
- Serve the salmon and asparagus hot, garnished with fresh parsley or dill.
- This dish pairs wonderfully with rice, quinoa, or a simple green salad.
- Enjoy it with a wedge of lemon on the side for an extra burst of flavor.