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Sheet Pan Lemon Herb Salmon and Asparagus

A healthy and effortless dish featuring tender salmon and crisp asparagus, all roasted on one pan for easy preparation and clean-up.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a sheet pan, place the salmon fillets and asparagus.
  3. Drizzle with 2 tablespoons of olive oil.
  4. In a small bowl, mix the juice of one lemon, minced garlic, dried dill, salt, pepper, and red pepper flakes (if using).
  5. Pour this mixture over the salmon and asparagus. Toss to coat everything well.
  6. Arrange lemon slices on top of the salmon.
Cooking
  1. 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.
Serving
  1. Serve the salmon and asparagus hot, garnished with fresh parsley or dill.
  2. This dish pairs wonderfully with rice, quinoa, or a simple green salad.
  3. Enjoy it with a wedge of lemon on the side for an extra burst of flavor.

Notes

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.