Try this easy sheet pan asparagus and salmon recipe for a simple and delicious weeknight dinner. It’s drizzled with tangy lemon butter, requires minimal prep, and is loaded with nutrients–It’s the perfect no-fuss family-friendly meal.
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Ingredients You’ll Need
Here’s what you’ll need to through together this roasted asparagus and salmon recipe, plus a few notes and optional swaps:
- Salmon – Skin on or off based on your preference–I prefer skin off, as the skin won’t get crispy when baked this way. We always opt for wild salmon due to the lower level of contaminants.
- Asparagus – Thin asparagus is key, so they bake in the same amount of time as the salmon. If thick asparagus is your only option, consider pulling the salmon when it’s done and continuing to roast the asparagus longer until it’s tender.
- Everything else – Unsalted butter, lemon, garlic, and parsley are all you need.
Potential Tweaks
Lemon, butter, asparagus and salmon are a perfect match–but if you have something different in your fridge, consider these potential variations:
- Swap the citrus and herbs – try lime and cilantro, or orange and mint.
- Try other roasted vegetables, such as roasted broccolini, roasted cauliflower, or even roasted onions.
- Cook the salmon another way – You can use grilled, air-fried, or pan seared salmon as well, just cook the asparagus separately.
- Add a sauce – check out my Tuscan salmon, or salmon curry, or even my stuffed salmon for delicious sauces that work so well with salmon.
- Or more salmon seasoning – there are so many ways to season salmon. This recipe is simple, get as fancy as you’d like!
How to Make Baked Salmon and Asparagus
This baked salmon and asparagus recipe is as easy as they come. Here are step-by-step photos to help:
1 – Combine the lemon, butter, garlic, salt, pepper, and parsley in a bowl and set aside.
2 – Place salmon in the center of your baking sheet, and nestle asparagus around it on either side.
3 – Brush the salmon filets with lemon butter, and place a slice on top of each filet. Drizzle the remaining lemon butter over the asparagus.
4 – Cover salmon with an additional sheet of parchment and bake in preheated oven until the salmon is cooked to your liking. Wrapping the salmon keeps the moisture in, and makes it harder to overcook–no salmon marinade necessary!
Pro tip – I always remove my salmon from the oven slightly under cooked and allow it to come to temp as it rests.
Serve With
This one pan dinner is one of my favorite salmon recipes because you don’t need anything else, but you can serve it with a grain such as rice, quinoa, or couscous.
Storing + Reheating
If you have leftovers, be sure to…
- Store them in an airtight container in the fridge.
- Reheat in the microwave, with a damp paper towel on top. Keep in mind that reheated salmon will be a bit drier.
- Leftovers can also be enjoyed cold! Or used for a salmon salad, or flaked into a salmon frittata.
More Salmon Recipes
- Smoked Salmon Salad
- Salmon Foil Packets
- Smoked Salmon Deviled Eggs
- Jerk Salmon
- Bourbon Glazed Salmon
- Asian Salmon
Asparagus and Salmon
Print Recipe Pin RecipeIngredients
- 4, 6-8 ounce salmon filets skinless
- 2 pounds asparagus woody ends removed
- 1/4 cup unsalted butter melted
- 1/4 cup lemon juice
- 2 tablespoons garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon thinly sliced
Instructions
- Preheat oven to 375 F, and adjust the top oven rack so it's 8" from the bottom of the heating element. Line a baking sheet with aluminum foil, so that the foil slightly hangs over the edges.
- Place salmon filets in the center of your baking sheet, and spread the asparagus evenly on either side. Pat salmon dry with paper towels.
- In a medium bowl, whisk together the melted butter, lemon juice, garlic, parsley, salt, and pepper.
- Use a pastry brush to coat the tops of each filets in 3/4 of the butter combo. Drizzle the remaining butter over the asparagus and toss to coat. Top each filet with a lemon slice.
- Place a sheet of foil over the salmon, and fold the edges over themselves to enclose. Bake in the preheated oven for 15-17 minutes, until the salmon is almost completely cooked through at the thickest part.
- Remove salmon from the oven, and turn the broiler to high. Remove the top sheet of aluminum foil (be careful, this will be steamy!), and continue to bake salmon for about 3 minutes, until the top is golden and the salmon is cooked through. Check the seasoning on the salmon before serving, if your filets are closer to 8 ounces you may want to add an additional 1/2 teaspoon of salt. Enjoy!
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