Sheet Pan Salmon and Asparagus
Tender, flaky salmon and crisp-tender asparagus roast together on one pan in a garlic lemon butter sauce, ready in just 30 minutes.
Ingredients
- 4 fillets (6 oz each) salmon Look for fillets similar in thickness so they finish cooking at the same time; wild-caught works beautifully here.
- 1 lb asparagus, tough ends trimmed Go for medium-thick spears about the width of a pencil; thin spears can turn mushy before the salmon is done.
- 3 tbsp olive oil, divided Coats the asparagus so it roasts instead of steaming.
- 3 tbsp unsalted butter, melted Adds richness to the garlic sauce; swap in ghee for dairy-free.
- 4 cloves garlic, minced Fresh is best, but 1 teaspoon of jarred minced garlic works in a pinch.
- 1 lemon, zested and sliced into rounds The zest goes into the sauce and the slices roast right on top of the fish for extra flavor.
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/2 tsp paprika Just for color and a faint smoky note; totally optional.
- 2 tbsp fresh parsley, chopped For serving; adds a fresh, herby finish.
Instructions
- Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
- Toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread it in a single layer on one side of the pan and roast for 5 minutes.
- Whisk together the melted butter, remaining 2 tablespoons olive oil, garlic, lemon zest, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika in a small bowl.
- Push the asparagus to one side of the pan. Place the salmon fillets skin-side down on the empty side, brush generously with the garlic butter mixture, and top each fillet with a lemon slice.
- Roast everything together for 12-15 minutes, until the salmon reaches an internal temperature of 125-130°F at the thickest part for medium doneness (or 145°F if you prefer it well done), and the asparagus is tender-crisp.
- Remove from the oven, sprinkle with fresh parsley, and serve right away.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven or covered skillet to keep the salmon moist — microwaving can dry it out and make the asparagus rubbery. This dish is not recommended for freezing since roasted asparagus turns mushy after thawing.