Sheet Pan Salmon and Asparagus
Sheet Pan Salmon and Asparagus – a healthy dinner all made on one-pan! Your whole family will love this salmon sheet pan dinner and the best part is the easy clean-up. 
I may earn commissions for purchases made through links on this post.
SHEET PAN SALMON RECIPE
I’ve been making this sheet pan salmon dinner for years and have hesitated to share it because it’s so simple. I wasn’t sure if people would appreciate a recipe for this.
A healthy meal does not need to be complicated. A little salt and black pepper with lemon has great flavor.
WILD SALMON VS FARM RAISED SALMON
The type of salmon you buy does make a difference. They can be categorized into two types of salmon.
- Wild Salmon – It does tend to be leaner, firmer, and has a stronger fish taste. Sockeye salmon is most common from the Pacific area.
- Farmed Salmon – Is higher in fat and flakes easier with a more mild fish flavor. It makes for more tender salmon.
ALTERNATE VEGETABLES
The salmon cooks fairly quickly which is why we want a vegetable that also cooks at a fast rate.
- Other quick cooking vegetables would be zucchini, broccoli, or green beans.
- Vegetables that wouldn’t be ideal would be potatoes, sweet potatoes, or Brussels sprouts because they take a long time to roast. If you really want to use these vegetables give them a head start in the oven and add the salmon later.
HOW TO MAKE SHEET PAN SALMON
-
Preheat oven to 425 degrees F. Line a very large baking sheet with parchment paper.
-
Add the asparagus to the baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Move to the sides of the pan.
-
Pat salmon dry and place in the center of the baking sheet. Cut lemon in half. Use half of the lemon to squeeze lemon juice on top of the salmon. Season with salt and pepper.
-
Add 1/2 tablespoon of butter slices on top of each salmon filet. Slice the remaining half of the lemon into 4 slices and place one slice on top of each salmon filet.
-
Bake for 8-12 minutes or until fish flakes easily with a fork. This will depend on the thickness of the fish.
TIPS:
- Use a large enough sheet pan. I have this 21x15x1 pan that gives the ingredients plenty of room and is the best way to ensure even cooking.
- Line your pan with parchment. This makes for easy clean up and helps the fish cook evenly.
- Make sure your salmon is not straight from the fridge because it won’t cook evenly. A great way to do this is to take it out of the fridge and set on the counter for about 30 minutes to ensure even cooking.
OTHER SHEET PAN MEALS
- Sheet Pan Sausage and Veggies
- Easy Greek Chicken
- Sheet Pan Hash Browns
- Peanut Butter Sheet Cake
- Lemon Sheet Cake
- Sheet Pan Philly Cheesesteaks
Sheet Pan Salmon and Asparagus
Sheet Pan Salmon and Asparagus - a healthy dinner all made on one-pan! Your whole family will love this perfect weeknight meal with easy prep.
Ingredients
- 1 lb asparagus, washed and ends trimmed
- 1 tablespoon olive oil
- 4 salmon fillets, (see note)
- 1 lemon
- 2 tablespoons butter, cut into 1/2 tablespoon slices
Instructions
- Preheat oven to 425 degrees F. Line a very large rimmed baking sheet with parchment paper.
- Add the asparagus to the baking sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Move to the sides of the pan in a single layer.
- Pat salmon dry and place in the center of the baking sheet. Cut lemon in half. Use half of the lemon to squeeze on top of the salmon. Season salmon with kosher salt and pepper.
- Add 1/2 tablespoon of butter slices on top of each salmon filet. Slice the remaining half of the lemon into 4 slices and place one slice on top of each salmon filet.
- Bake for 8-12 minutes or until fish flakes easily with a fork. This will depend on the thickness of your salmon. Store leftover salmon in the fridge in an airtight container.
Notes
- Make sure your salmon is not straight from the fridge because it won't cook evenly. Take it out of the fridge and set on the counter for about 30 minutes to ensure even cooking.
Serving: 1salmon filet, Calories: 345kcal, Carbohydrates: 4g, Protein: 36g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 109mg, Sodium: 122mg, Potassium: 1064mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1100IU, Vitamin C: 6mg, Calcium: 49mg, Iron: 4mg
So easy and SO delicious!
Thank you!