SHEET PAN SALMON AND ASPARAGUS — Salmon and fresh asparagus are topped with a lemon dill sauce, then baked together for an easy, all-in-one dinner solution.
If you’re looking for a light, fresh, and incredibly easy way to prepare salmon, you’ve got to try this Sheet Pan Salmon and Asparagus.
The best part is, your side dish cooks all on the same pan, so there’s just one dish to clean up. And with a fresh dill and lemon glaze, this really is a refreshing way to eat fish and vegetables.
One of the reasons this dish works so well is that salmon and asparagus take about the same amount of time to roast in the oven. Of course, thinner asparagus will cook more quickly.
So I try to choose a thicker asparagus that will be done about the same time as my salmon. If you want to throw some onions slices or whole garlic cloves into the mix, that works well too.
My family always feels like they’re eating in a fancy restaurant when I make salmon for dinner. Little do they know how easy it is to prepare and how fast it cooks.
It helps that my whole family loves salmon. It’s one of my boys’ favorite dishes, and as usual, they devoured this lemony version. The asparagus may not have been their favorite though.
But the grown-ups at the table loved it. I’m hoping eventually my kids will love it too.
I like to top this salmon off with some fresh lemon slices before serving, or serve fresh lemon wedges on the side for squeezing over the fish.
This quick and easy Sheet Pan Salmon and Asparagus was a big hit with my family, and so easy to prepare. I know I’ll be serving this dish again and again.
Be sure to save Sheet Pan Salmon and Asparagus recipe to your favorite Pinterest board for later.
Tips for Cooking Fish
Choosing fresh fish: Rather than shopping for a certain type of fish, buy the fish that looks the freshest. Similar types of fish can usually be substituted in a recipe.
If you were planning to use cod in a recipe, for example, you can easily substitute orange roughy or snapper.
Cooking time: Measure your fish at its thickest part, then aim for about 10 minutes of cooking time per inch of thickness.
Is it done? To test fish for doneness, insert a knife into the flesh at the thickest part. It should be just barely translucent in the center.
Even if it doesn’t look quite done, the fish will continue to cook after you remove it from the heat, so make sure not to overcook it.
Here’s what you’ll need to make Sheet Pan Salmon and Asparagus
- Spices: thyme, lemon pepper, salt and pepper
- Olive oil
- Produce: lemons, fresh dill, garlic
- 1.5 to 2 pounds salmon
- 1 bunch fresh asparagus
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dry thyme
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey
- 2 tablespoons chopped fresh dill
- 2 cloves garlic, minced
- Pinch of salt and pepper
- 1-2 lemons, sliced (optional)
- Preheat oven to 425 degrees. Line a large baking sheet with foil. Spray with nonstick cooking spray.
- Place salmon in center of baking sheet; season with 1/2 teaspoon salt, lemon pepper and thyme. Arrange asparagus spears around the salmon.
- In a small bowl, whisk together olive oil, lemon juice, honey, fresh dill, garlic, and salt and pepper, to taste. Drizzle or brush mixture over salmon and asparagus.
- Bake for 15-20 minutes, or until salmon is cooked through and asparagus is just tender. Garnish with fresh lemon slices, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 95mgSodium: 360mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 34g
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Who Dished It Up First: This is an original recipe.