This Sheet Pan Salmon and Asparagus recipe is a true weeknight hero: tender, flaky salmon, bright and snappy asparagus, and a luscious lemon-garlic-herb butter all roast together on one pan, making cleanup a breeze. The flavors mingle in the heat, creating a dish that’s both elegant and foolproof—perfect for impressing friends, family, or just treating yourself to a delicious, nourishing dinner.
Why You’ll Love This Recipe
- Incredible Flavor, Minimal Effort: The lemon-garlic-herb butter melts over the salmon and asparagus, infusing every bite with restaurant-worthy taste without any fuss.
- One Pan = No Mess: Everything roasts together on a single sheet pan, making cleanup ridiculously quick—no juggling pots and pans required.
- Healthy and Balanced: You get a vibrant, veggie-forward meal loaded with protein, healthy fats, and fiber, all baked to tender perfection.
- Ready in 20 Minutes: From prep to plate, this Sheet Pan Salmon and Asparagus comes together in a snap, making weeknight dinners something to look forward to.
Ingredients You’ll Need
Fresh, quality ingredients are the secret to why Sheet Pan Salmon and Asparagus feels so special, even though it’s so simple. Each component genuinely shines, creating flavor and texture you’d expect from your favorite bistro—right at home.
- Salmon filet (2 lbs, cut into six 6-oz portions): Opt for center-cut salmon for even cooking; wild-caught brings rich color and flavor, but any salmon you love works!
- Asparagus (2 lbs, ends trimmed): Medium or thick spears hold up well and roast beautifully alongside the fish, soaking in all that lemony butter.
- Salt and black pepper: Simple but essential—season generously for the best flavor.
- Olive oil (1 Tbsp): Helps asparagus roast to tender, caramelized edges while keeping things heart-healthy.
- Lemon (1 small, sliced into rings): A gorgeous garnish that adds fresh zing on top of each salmon filet.
- Unsalted butter (6 Tbsp, softened): Use room-temperature butter for the smoothest, most spreadable herb mixture.
- Fresh lemon juice (2 Tbsp): Brings bright acidity, balancing the richness of the butter and salmon.
- Garlic (2 cloves, minced or pressed): Fragrant, punchy, and absolutely necessary!
- Fresh parsley (2 Tbsp, chopped): Gives the butter beautiful flecks of green and a herby pop.
- Sea salt (1 tsp) and black pepper (1/4 tsp): Extra pinches to season that irresistible flavored butter.
Variations
One of the joys of Sheet Pan Salmon and Asparagus is that it’s endlessly customizable! You can easily play with flavors, swap veggies, or change up the fats to personalize your meal and make it suit every craving or dietary need.
- Citrus Twist: Substitute orange or lime juice for the lemon for a fun new citrus vibe that pairs beautifully with salmon.
- Herb Swap: Try dill, basil, or tarragon in the butter mixture for an herby profile that’s fresh and unique.
- Low Dairy Option: Use olive oil in place of butter for a dairy-free version that’s still big on flavor, or try vegan butter for a plant-based meal.
- Veggie Mix-up: Roast cherry tomatoes, sliced bell peppers, or green beans alongside (or instead of) asparagus for something colorful and new.
How to Make Sheet Pan Salmon and Asparagus
Step 1: Prep Your Sheet Pan and Ingredients
Start by preheating your oven to 450˚F, making sure your rack is in the top third for that perfect caramelization. Line a large rimmed baking sheet with parchment, trimming it so it fits just inside the edges; this little detail means your paper won’t scorch when you broil later. Lay the salmon filets down the center of your sheet and arrange the prepared asparagus on either side.
Step 2: Season Generously
Drizzle the asparagus with olive oil and give them a quick roll so every spear gets a glossy coat. Sprinkle salt and pepper over both the asparagus and the salmon—don’t be shy! Seasoning at this stage helps build flavor throughout the roasting process.
Step 3: Make the Lemon-Garlic-Herb Butter
Grab a medium bowl and mash together the softened butter, fresh lemon juice, minced garlic, parsley, sea salt, and black pepper. It might take a minute or two for it all to come together—don’t worry, just keep mashing! (If you’re short on time, a quick blitz in a food processor works, too.)
Step 4: Butter Up Your Salmon and Asparagus
Spoon about three-quarters of your luscious lemon-garlic-herb butter over the salmon, spreading it evenly—but this part is wonderfully forgiving. Dollop the remaining butter mixture over the asparagus, so every bite gets a kiss of rich, herby flavor.
Step 5: Bake and Broil to Perfection
Top each salmon filet with a slice of lemon and slide the pan into your hot oven. Bake uncovered for 10-12 minutes, adjusting slightly depending on the thickness of your salmon. Then, set your oven to BROIL and let everything cook for another 2-3 minutes—just enough to give the salmon a gorgeous golden glow and the asparagus a beautiful finish. Salmon should flake easily and reach an internal temp of 145˚F.
Pro Tips for Making Sheet Pan Salmon and Asparagus
- Asparagus Thickness Matters: If your asparagus spears are thin, add them halfway through baking or use a separate pan—otherwise, they might overcook before the salmon is done.
- Speed-Soften Butter: Forgot to leave out the butter? Just pop your wrapped stick in a zip-top bag and submerge in warm water for 10-15 minutes for perfectly soft, ready-to-mash butter.
- Don’t Overcook the Salmon: Salmon is best when just done and juicy; check early, and remember that thinner fillets will need less time.
- Parchment Paper Trick: Trim your parchment to fit inside the pan so it doesn’t burn under the broiler—this little step keeps your Sheet Pan Salmon and Asparagus foolproof and mess-free!
How to Serve Sheet Pan Salmon and Asparagus
Garnishes
For a fresh finish, sprinkle extra chopped parsley over everything just before serving, and add a few extra lemon wedges on the platter. A final crack of black pepper or a little flaky sea salt adds a gourmet touch and is so simple to do!
Side Dishes
Sheet Pan Salmon and Asparagus is filling on its own but pairs wonderfully with fluffy rice, garlicky mashed potatoes, or buttery couscous. If you’re keeping things low-carb, try a cauliflower mash or a crisp green salad alongside.
Creative Ways to Present
Serve directly from the baking sheet for a rustic, family-style feel (and less cleanup!), or transfer the salmon and asparagus to a platter, sprinkle with fresh herbs, and fan the lemon slices for a dinner-party-worthy presentation. For meal prep, pack individual portions with a scoop of grain or salad for stunning, ready-to-go lunches.
Make Ahead and Storage
Storing Leftovers
Let leftover Sheet Pan Salmon and Asparagus cool completely, then transfer to airtight containers. Store in the refrigerator for up to 2 days; the flavors are even better the next day, making for a crave-worthy lunch.
Freezing
While salmon can be frozen for up to 2 months, asparagus tends to lose its lovely texture after freezing. If you freeze leftovers, stick to just the salmon, tightly wrapped to prevent freezer burn. Thaw overnight in the fridge for the best results.
Reheating
To reheat, gently warm Sheet Pan Salmon and Asparagus in a 300˚F oven until heated through—about 10 minutes. Microwaving works in a pinch, but go slowly in short bursts to avoid drying out your fish or overcooking the veg.
FAQs
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Can I make Sheet Pan Salmon and Asparagus with frozen salmon?
Yes! Simply thaw the salmon fillets overnight in the refrigerator or run them under cold water (while sealed) to speed things up. Pat them dry before seasoning and follow the recipe as written for best texture.
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What should I do if my asparagus is very thin?
If your asparagus spears are super thin, add them to the pan halfway through baking or roast them separately, pulling them out as soon as they reach your desired tenderness. This prevents overcooking and sogginess.
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Is it possible to make this Sheet Pan Salmon and Asparagus dairy-free?
Absolutely! Swap the butter for a plant-based or olive-oil-based alternative, and the recipe will still turn out beautifully flavorful and moist.
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How do I know when my salmon is finished cooking?
Your salmon is perfectly cooked when it flakes easily with a fork and is opaque all the way through. For extra peace of mind, check with an instant-read thermometer—145˚F is the magic number for juicy, safe-to-eat fish.
Final Thoughts
If you’re ready for a meal that wows with minimal cleanup, Sheet Pan Salmon and Asparagus is a must-try. It’s nourishing, irresistible, and honestly—the kind of recipe you’ll find yourself making again and again. Gather your ingredients and treat yourself to effortless flavor tonight!
Print
Sheet Pan Salmon and Asparagus Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Baking
- Method: Baking
Description
This Sheet Pan Salmon and Asparagus recipe is a simple and flavorful dish perfect for a quick and healthy dinner. Tender salmon fillets are baked to perfection alongside fresh asparagus, all topped with a zesty lemon-garlic-herb butter.
Ingredients
For the Salmon and Asparagus:
- 2 lbs salmon filet, cut into six – 6 oz portions
- 2 lbs asparagus*, fibrous ends removed
- Salt and black pepper, added to taste
- 1 Tbsp olive oil
- 1 small lemon, sliced into rings for garnish
For the Lemon-Garlic-Herb 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, we used sea salt
- 1/4 tsp black pepper
Instructions
- Prep: Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn’t go over edges of pan (this prevents the paper from charring under broiler).
- Make Flavored Butter: In a medium bowl, use a fork to mash together all ingredients for flavored butter. Spoon 3/4 of the flavored butter over the salmon and spread evenly. Dab remaining butter mix over the asparagus.
- Bake: Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes. Set the oven to BROIL and bake another 2-3 minutes until salmon is flaky and cooked through.
Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.
Notes
- *Asparagus Note: this recipe is written for medium to thick asparagus. If your asparagus is thin, add it to the sheet pan halfway through baking or put it on a separate sheet pan.
- *How to Speed-Soften Butter: Place wrapped stick of butter in airtight ziploc bag and submerge bag in warm (100˚F) water. Let sit 10-15 mins until softened.
Nutrition
- Serving Size: 1 portion
- Calories: Approximately 400 kcal
- Sugar: Approximately 2g
- Sodium: Approximately 500mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 8g
- Fiber: Approximately 4g
- Protein: Approximately 35g
- Cholesterol: Approximately 100mg
