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Sheet Pan Salmon and Asparagus
Rocco Fuhrman

Sheet Pan Salmon and Asparagus

This Sheet Pan Salmon and Asparagus recipe delivers perfectly cooked, flaky salmon alongside tender-crisp asparagus, all seasoned beautifully. It's an effortless weeknight meal, designed for maximum flavor with minimal cleanup, making healthy eating a joy, not a chore.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Four 6-ounce salmon fillets
  • One bunch fresh asparagus, trimmed
  • 3 tablespoons extra virgin olive oil
  • 1 large lemon, half sliced for baking, half for juicing
  • 3 cloves garlic, minced
  • 1 teaspoon dried dill
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, freshly ground, or to taste
  • Optional garnish: fresh parsley or chives, chopped

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Trim woody ends of asparagus. Toss asparagus with 1 tbsp olive oil, ½ minced garlic, ¼ tsp salt, and a pinch of pepper in a bowl.
  3. Pat salmon fillets dry. In the same bowl, whisk 2 tbsp olive oil, remaining garlic, dill, smoked paprika, ½ tsp salt, and ¼ tsp pepper. Brush this mixture over the salmon.
  4. Place asparagus on one side of the sheet pan and salmon on the other, ensuring there is space between them. Place lemon slices over the salmon.
  5. Bake in the preheated oven for 12-18 minutes, until salmon flakes easily and asparagus is tender-crisp.
  6. Drizzle with fresh lemon juice before serving. Garnish with parsley or chives if desired.

Notes

For best results, avoid overcrowding the pan, pat the salmon dry for better browning, and monitor cooking time closely.