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A freshly baked chocolate chip cookie bread loaf, glazed and topped with mini chocolate chips, with a slice on a white plate.
Daniel

Sheet Pan Lemon Herb Salmon and Asparagus

A vibrant and healthy dinner that comes together effortlessly on one sheet pan, featuring flaky salmon and tender asparagus bursting with fresh lemon and herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon and Asparagus
  • 1.5 lbs salmon fillets skin-on or off
  • 1 lb asparagus woody ends trimmed
  • 2 tbsp olive oil
For the Lemon Herb Dressing
  • 1 large lemon zested and freshly squeezed
  • 3 cloves garlic minced
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 0.75 tsp salt
  • 0.5 tsp black pepper freshly ground
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Baking Sheet
  • Small Bowl
  • Whisk

Method
 

Prepare for Roasting
  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the lemon zest, freshly squeezed lemon juice, minced garlic, dried dill, dried parsley, salt, and black pepper until well combined.
  3. Pat the salmon fillets dry with paper towels; this helps them get a better sear. Trim the woody ends off the asparagus spears.
  4. Place the trimmed asparagus on one side of the prepared baking sheet. Drizzle with the olive oil and about half of the lemon-herb dressing. Toss gently to coat, then spread into a single layer. Arrange the salmon fillets on the other side of the baking sheet, skin-side down if applicable. Drizzle the remaining lemon-herb dressing evenly over the salmon.
  5. Bake for 12-18 minutes, or until the salmon flakes easily with a fork and is cooked through (internal temperature should reach 145°F), and the asparagus is tender-crisp. Cooking time will vary based on the thickness of your salmon fillets.
  6. Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley, if using, and serve immediately.

Notes

Don't overcrowd your sheet pan! For best results and even cooking, ensure the salmon and asparagus are in a single layer. If doubling the recipe, use two baking sheets.
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Asparagus should be tender-crisp, not mushy. Adjust baking time as needed based on the thickness of your salmon.
Feel free to swap dried dill and parsley for other herbs like dried thyme, oregano, or a pre-made Italian seasoning blend. If using fresh herbs, double the amount (e.g., 2 tsp fresh dill instead of 1 tsp dried).