Go Back

Sheet Pan Salmon and Asparagus

Sheet pan salmon and asparagus roasts together on one baking sheet, with tender asparagus and salmon cooked until the thickest part reaches 145°F. Lemon wedges add a fresh finish to this simple dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb asparagus woody ends trimmed
  • 2 tbsp olive oil divided
  • 0.75 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 0.5 tsp garlic powder
  • 4 salmon 6-ounce fillets, about 1 inch thick
  • 1 lemon cut into wedges

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the asparagus on the baking sheet with 1 tablespoon of the olive oil and half of the salt and pepper.
  4. Spread the asparagus in an even layer and roast for 5 minutes.
  5. Brush the salmon fillets with the remaining olive oil.
  6. Season the salmon with the remaining salt and pepper and the garlic powder.
  7. Move the asparagus to the sides of the pan and place the salmon in the center, skin-side down if the fillets have skin.
  8. Roast for 10 to 15 minutes, until the thickest part of each fillet reaches 145°F.
  9. Serve the salmon and asparagus with the lemon wedges.

Notes

For the most even cooking, use salmon fillets about 1 inch thick and check the thickest part for 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the asparagus can soften. The recipe is naturally gluten-free.