Sheet Pan Salmon and Asparagus

Detailed Ingredients and Explanations

Here's what you'll need for this sheet pan salmon and asparagus:

4 salmon fillets (6 oz each): The star of the show! Salmon provides high-quality protein and omega-3 fatty acids for heart health. Choose skin-on for crispiness or skinless for ease.
1 lb asparagus, trimmed: These green spears add crunch and are rich in vitamins K, A, and C, plus fiber for digestion. Trim the woody ends for tenderness.
2 tbsp olive oil: A healthy fat that helps everything roast evenly and adds a subtle richness. Extra virgin is best for flavor.
2 cloves garlic, minced: Brings aromatic punch and potential immune-boosting benefits.
1 lemon (juice and zest): Adds brightness and vitamin C; the acid tenderizes the salmon slightly.
1 tsp salt: Enhances all flavors – use sea salt for minerals.
1/2 tsp black pepper: For a mild spice kick.
1 tbsp fresh dill or parsley, chopped (optional): Herbs for freshness; dill pairs beautifully with salmon.

Each ingredient plays a role in creating a balanced, flavorful dish.

Detailed Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
In a small bowl, mix olive oil, minced garlic, lemon juice, zest, salt, and pepper.
Place salmon fillets on one side of the sheet pan. Brush half the mixture over them.
Arrange asparagus on the other side. Drizzle with the remaining mixture and toss to coat.
Bake for 12-15 minutes, until salmon flakes easily and asparagus is tender-crisp.
Garnish with herbs and extra lemon slices if desired. Serve hot!

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to keep the texture. Avoid microwaving to prevent rubbery salmon. Not recommended for freezing as asparagus can get mushy.

Extra Tips for the Recipe

Pat the salmon dry before seasoning for better browning. Don't overcrowd the pan to ensure even cooking. Use a meat thermometer – salmon is done at 145°F. For extra flavor, marinate the salmon in the oil mixture for 15 minutes beforehand.

Variations of the Recipe

Add cherry tomatoes for sweetness and color.
Swap asparagus for broccoli or green beans.
Try Asian twist with soy sauce, ginger, and sesame oil instead of lemon.
For spice, add red pepper flakes.

Make Ahead Options

Prep the asparagus and sauce up to 24 hours ahead; store in the fridge. Assemble on the pan just before baking to keep everything fresh.

What to Serve with This Sheet Pan Salmon and Asparagus

Pair with quinoa, brown rice, or a simple green salad for a complete meal. Crusty bread soaks up the juices nicely. For a heartier option, add roasted potatoes (try our sheet pan potatoes recipe at /easy-sheet-pan-potatoes/).

Recipe FAQ

Q: Can I use frozen salmon? A: Yes, thaw first and pat dry.

Q: Is this recipe gluten-free? A: Absolutely, all ingredients are naturally gluten-free.

Q: How do I know if the salmon is cooked? A: It should flake with a fork and be opaque.

Q: Can I make it vegan? A: Substitute salmon with tofu or portobello mushrooms.

Q: What's the best salmon type? A: Wild-caught for sustainability, but farmed works too.