Bright Sheet Pan Salmon and Asparagus
This streamlined, elegant recipe delivers a complete meal on a single pan, perfect for busy weeknights. It features flaky, coral-pink salmon with caramelized edges, nestled next to tender-crisp asparagus spears glistening with a vibrant lemon, garlic, and dill sauce.
Equipment
- Large rimmed baking sheet
- Parchment paper
- small mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Microplane or Zester
- Tongs
- Paper towels
Ingredients
- 1.5 lbs salmon fillets, cut into 4 equal portions
- 1 large bunch asparagus about 1 lb
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- 2 tablespoons fresh dill, chopped, plus more for garnish
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, chopped dill, sea salt, and black pepper to create the marinade.
- Place the trimmed asparagus on the prepared baking sheet. Drizzle about half of the lemon-garlic mixture over the asparagus and toss with tongs until evenly coated. Spread the spears in a single layer.
- Roast the asparagus alone for 10 minutes. This head start ensures it becomes tender-crisp.
- While the asparagus is roasting, pat the salmon fillets completely dry with a paper towel. Place the salmon in the same bowl you used for the marinade and pour the remaining half of the mixture over them, gently coating each piece.
- After 10 minutes, carefully remove the pan from the oven. Push the asparagus to the sides of the pan to make room in the center. Nestle the salmon fillets, skin-side down, onto the pan.
- Return the pan to the oven and roast for an additional 12-15 minutes. The cooking time will vary based on the thickness of your salmon. The fish is done when it flakes easily with a fork and the center is opaque.
- Remove from the oven. Garnish with additional fresh dill and an extra squeeze of lemon juice if desired. Serve immediately.
Notes
For best results, do not overcrowd the pan; this ensures the ingredients roast rather than steam. Use two sheet pans if necessary. The staggered cooking method is crucial for achieving perfectly cooked salmon and asparagus. Be careful not to overcook the salmon; check for doneness at the 12-minute mark. For variations, add a pinch of red pepper flakes for heat, or scatter cherry tomatoes and Kalamata olives on the pan for a Mediterranean twist. Steelhead trout can be substituted for salmon, and broccolini is an excellent alternative to asparagus.