Sheet Pan Lemon Garlic Salmon and Asparagus
Salmon fillets and crisp-tender asparagus roasted together on one pan with lemon, garlic and dill. A healthy, elegant dinner in 25 minutes.
40% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 440
- Protein
- 37 g
- Per serving
- $5.68
Why this recipe works
This is the dinner that feels fancy and asks for nothing: one pan, five minutes of prep and fifteen in the oven. Spring asparagus is best, but it works year-round.
- Salmon and asparagus take the same time at 400°F, so they finish together.
- Lemon slices roasted under the fish perfume it gently without making it sour.
- A short bake keeps the salmon moist with a just-flaky center.
Ingredients
You will need
- Large rimmed sheet pan
- Instant-read thermometer
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 400°F (200°C). Line the sheet pan with parchment for easy cleanup.
Arrange the pan
Toss the asparagus with 1 tablespoon of oil and a pinch of salt and spread on one side of the pan. Lay the lemon slices on the other side and set the salmon on top.
Season the salmon
Stir the remaining oil with the garlic, salt and pepper and brush it over the salmon.
Roast
Roast until the salmon flakes easily and reaches 125 to 145°F (52 to 63°C), depending on how you like it, and the asparagus is crisp-tender.
Finish
Scatter with dill and serve with lemon wedges.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Choose asparagus spears of similar thickness so they cook evenly; thick spears may need 2 to 3 extra minutes.
- Add halved cherry tomatoes to the pan for color and sweetness.
- Leftover salmon is excellent flaked into salads or grain bowls the next day.
Nutrition per serving
440 calories
$5.68 estimated cost per serving
Where the calories come from
| Protein | 33% of calories | 37 g |
|---|---|---|
| Carbs | 5% of calories | 6 g |
| Fat | 61% of calories | 30 g |
| Fiber | 2 g | |
| Sodium | 390 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How long to bake salmon at 400°F?
About 12 to 15 minutes for 1-inch-thick fillets. Thinner pieces may be ready in 10.
Should I cook salmon skin-side down?
Yes. Skin-side down protects the flesh from drying out, and the cooked fish lifts easily off the skin.
Can I use frozen salmon?
Thaw it overnight in the fridge or in a sealed bag in cold water, then pat dry before seasoning.
