Go Back
A vibrant, round fruit pizza topped with a creamy white frosting and a colorful array of fresh fruits like raspberries, blueberries, kiwi, strawberries, and orange segments, presented in a dark pan on a wooden table.
Maryam

Sheet Pan Lemon Herb Salmon with Asparagus

Enjoy a healthy and flavorful weeknight dinner with minimal cleanup thanks to this vibrant sheet pan salmon and asparagus, brightened with lemon and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon & Asparagus
  • 4 Salmon fillets (about 6 oz each), skin-on or off
  • 1 bunch Asparagus spears (about 1 lb), trimmed
  • 3 tbsp Olive oil
  • 1 Lemon thinly sliced and 2 tbsp freshly squeezed juice
  • 1 tsp Garlic powder
  • 1 tsp Dried dill
  • 0.5 tsp Dried oregano
  • 0.75 tsp Salt
  • 0.5 tsp Black pepper
For Garnish (Optional)
  • 2 tbsp Fresh parsley chopped

Equipment

  • Large Sheet Pan
  • Small Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, if desired.
  2. Pat the salmon fillets dry with paper towels. This helps them get a nice sear and crisp. Set aside.
  3. In a large bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated. Spread the seasoned asparagus in a single layer on one side of the prepared sheet pan.
  4. In the same bowl (no need to wash!), combine the remaining 2 tablespoons of olive oil, lemon juice, garlic powder, dried dill, dried oregano, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix well. Place the salmon fillets on the other side of the sheet pan, leaving some space between the fish and asparagus. Drizzle the herb mixture evenly over each salmon fillet.
  5. Arrange the thin lemon slices directly on top of or next to the salmon fillets on the sheet pan.
  6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary based on the thickness of your salmon.
  7. Remove from the oven. Garnish with fresh chopped parsley, if using. Serve immediately with any pan juices over the salmon and asparagus.

Notes

Don't Overcook: Salmon cooks quickly! Watch it closely and remove it from the oven as soon as it flakes easily. Overcooked salmon can be dry. Herb Variations: Feel free to swap out the dill and oregano for other dried herbs like thyme or a pre-made Italian seasoning blend. Fresh herbs can also be used, just increase the amount to 1 tablespoon for fresh dill or oregano, and add them after baking. Make Ahead: While best enjoyed fresh, you can prep the herb mixture and trim the asparagus ahead of time. Store them separately in the refrigerator.