Easy Sheet Pan Salmon And Asparagus
A quick and healthy sheet pan meal featuring salmon and asparagus.
Equipment
- Large rimmed baking sheet
Ingredients
Main Ingredients
- 2 lbs salmon filet, cut into six 6 oz portions
- 2 lbs asparagus, fibrous ends removed
- 1 Tbsp olive oil
- 1 small lemon, sliced into rings for garnish
- 6 Tbsp unsalted butter, softened
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, pressed or minced
- 2 Tbsp fresh parsley, finely chopped
- 1 tsp salt (sea salt recommended)
- 1 1/4 tsp black pepper
Instructions
- Preheat your oven to 450°F (232°C) and position the oven rack in the top third of the oven. Line a large rimmed baking sheet with parchment paper, ensuring it fits well without overhanging edges.
- Place the salmon filets in a row down the center of the lined baking sheet. Arrange the trimmed asparagus on either side of the salmon. Drizzle the asparagus with olive oil and roll them to coat evenly. Season both the asparagus and salmon with salt and black pepper to taste.
- In a medium bowl, mash together the softened butter, lemon juice, minced garlic, parsley, salt, and black pepper using a fork until well combined. Spoon about 3/4 of the flavored butter over the salmon, spreading it evenly. Use the remaining butter to dab over the asparagus.
- Top each salmon filet with a slice of lemon. Bake uncovered in the preheated oven for 10-12 minutes (10 minutes for thinner fillets and 12 minutes for thicker ones). After the initial baking time, switch the oven to BROIL and cook for an additional 2-3 minutes.
- Remove the baking sheet from the oven and serve the salmon and asparagus immediately, garnished with extra lemon slices if desired.
Notes
For added flavor, consider using other fresh herbs like dill or thyme in the butter. This dish pairs wonderfully with a side of rice or quinoa for a complete meal.