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Sheet Pan Salmon with Lemon and Asparagus: Easy 20-Minute Dinner

sheet pan salmon with lemon and asparagus - featured image
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A quick and easy sheet pan dinner featuring crispy-skinned salmon and tender asparagus, all cooked on one pan in under 30 minutes. Perfect for busy weeknights.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each)
  • 1 bunch fresh asparagus (about 1 pound)
  • 2 large lemons
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • Optional: fresh dill or parsley, red pepper flakes, flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Place the oven rack in the middle position.
  2. Rinse the asparagus under cold water and pat dry. Snap off the woody ends by bending each spear near the bottom until it breaks naturally. Place the trimmed asparagus on the sheet pan.
  3. Pat the salmon fillets dry with paper towels. Place them skin-side down on the sheet pan, spacing them evenly apart.
  4. Cut one lemon into thin rounds, about 1/4 inch thick. Slide a few lemon slices under each salmon fillet. Arrange the remaining lemon slices around the asparagus on the pan.
  5. Drizzle 2 tablespoons of olive oil over the salmon and asparagus. Sprinkle the minced garlic evenly over everything. Season generously with salt and black pepper. Gently toss the asparagus to coat in oil, but leave the salmon in place.
  6. Roast for 12-15 minutes, depending on the thickness of the salmon fillets and desired doneness.
  7. While everything roasts, juice the remaining lemon into a small bowl. Add the remaining 1 tablespoon of olive oil and a pinch of salt. Whisk together with a fork.
  8. Check for doneness: salmon should reach 125°F to 130°F in the thickest part for medium, and asparagus should be tender but still have a slight snap.
  9. Remove the pan from the oven. Drizzle the lemon-olive oil mixture over the salmon and asparagus. If using, sprinkle fresh dill or parsley and a pinch of red pepper flakes on top. Let rest for 2 minutes before serving.

Notes

For crispy skin, pat salmon dry thoroughly. Do not flip the salmon during cooking. If asparagus spears are very thin, check at 10 minutes and remove if done. For thicker fillets (over 1 inch), add 2-3 minutes. Avoid overcrowding the pan; use two pans if needed. Leftover salmon keeps in the refrigerator for up to 3 days.

Nutrition

Keywords: sheet pan salmon, lemon asparagus salmon, easy salmon dinner, one pan salmon, quick salmon recipe, healthy salmon, weeknight dinner

Find it online: https://spoonluma.com/sheet-pan-salmon-with-lemon-and-asparagus-easy-20-minute-dinner/