Why You’ll Love This Recipe

Sheet Pan Salmon and Asparagus is a quick, healthy, and flavorful meal that’s perfect for busy weeknights. With minimal cleanup and a balance of protein and veggies, this one-pan dish brings together tender, flaky salmon with crisp-tender asparagus, all roasted in a zesty lemon-garlic sauce. It’s a wholesome dinner solution that doesn’t skimp on taste or presentation.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin-on or skinless)
fresh asparagus (trimmed)
olive oil
lemon juice
garlic (minced)
Dijon mustard
honey
salt
black pepper
lemon slices (for garnish)
fresh parsley (optional, for garnish)

directions

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.

Place the salmon fillets skin-side down on one side of the pan and arrange the trimmed asparagus on the other side.

In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and black pepper.

Drizzle the mixture over the salmon and asparagus, ensuring even coating.

Place a few lemon slices on top of the salmon fillets for extra flavor.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.

Remove from oven and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Total time: 25 minutes

Variations

Use green beans, broccoli, or zucchini in place of asparagus.
Add a pinch of red pepper flakes to the sauce for a spicy kick.
Swap honey for maple syrup for a different sweetness profile.
Try it with lime juice instead of lemon for a tropical twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a 300°F (150°C) oven for 10 minutes or in the microwave for 1-2 minutes.
Avoid overcooking when reheating to maintain texture.

FAQs

Can I use frozen salmon?

Yes, just be sure to thaw it completely and pat dry before cooking.

Can I prep this ahead of time?

Yes, you can prepare the sauce and arrange everything on the sheet pan, then refrigerate until ready to bake.

Do I need to flip the salmon while baking?

No, keeping the salmon skin-side down allows for even cooking without flipping.

How do I know when the salmon is done?

It should be opaque and flake easily with a fork, with an internal temperature of 145°F (63°C).

Is this dish low-carb?

Yes, it’s naturally low in carbohydrates and fits many low-carb and keto lifestyles.

Can I grill this instead?

Absolutely. Wrap the ingredients in foil and grill over medium heat for similar results.

Can I use another fish?

Yes, cod, halibut, or trout are good alternatives with adjusted cooking times.

Can I make this dairy-free?

This recipe is already dairy-free as written.

What type of asparagus works best?

Thinner stalks roast faster and more evenly with the salmon.

Can I double the recipe?

Yes, use two sheet pans to avoid overcrowding and ensure even cooking.

Conclusion

Sheet Pan Salmon and Asparagus is the perfect no-fuss dinner—nutritious, flavorful, and ready in under 30 minutes. With easy customization options and minimal cleanup, it’s a reliable go-to for weeknight meals or meal prep alike. Give it a try, and enjoy the simplicity of a delicious, balanced plate.