Sheet Pan Salmon with Asparagus: A Quick and Easy Dinner Winner
Ever stared at your fridge, wondering how to turn those salmon fillets into a delicious meal without spending hours in the kitchen? I’ve got you covered with this Sheet Pan Salmon with Asparagus recipe. It’s my go-to for busy weeknights when I want something healthy, tasty, and fuss-free.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Dietary Tags: Pescatarian, Gluten-free (optional), Dairy-free (optional)
Equipment Needed:
• Large rimmed baking sheet
• Parchment paper or aluminum foil
• Cutting board and knife
• Measuring cups and spoons
• Small bowl for mixing seasonings
Don’t have a large baking sheet? No worries! Use two smaller ones and rotate them halfway through cooking.
Ingredients:
• 4 salmon fillets (5-6 oz / 140-170g each)
• 1 lb / 450g asparagus, ends trimmed
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice, freshly squeezed
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) maple syrup (optional)
• 1 tsp (5g) salt
• 1/2 tsp (2.5g) black pepper
• 2 tsp (10g) everything bagel seasoning (optional)
Method:
1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
2. Arrange the asparagus on the sheet. Drizzle with 1 tbsp olive oil, season with half the salt and pepper. Toss to coat.
3. Place salmon fillets between the asparagus. Pat them dry with paper towels if needed.
4. In a small bowl, mix the remaining olive oil, lemon juice, Dijon mustard, and maple syrup (if using).
5. Brush the mixture over the salmon. Sprinkle with remaining salt, pepper, and everything bagel seasoning.
6. Bake for 12-15 minutes, until salmon flakes easily with a fork and asparagus is tender-crisp.
7. Check for doneness at 12 minutes. The salmon should reach an internal temperature of 120°F (49°C) for medium-rare.
Crucial Tips:
• Always bring salmon to room temperature before cooking for even doneness.
• Don’t overcrowd the pan – give your ingredients space to roast, not steam.
• For crispy asparagus, spread it in a single layer.
Storage:
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F (150°C) oven until just warmed through.
Scaling:
This recipe easily doubles, but use two sheet pans to avoid overcrowding.
Common Mistakes:
• Overcooking the salmon (it continues cooking after you take it out of the oven)
• Using cold salmon straight from the fridge
• Not patting the salmon dry before seasoning
Variations:
• Swap asparagus for broccoli, green beans, or Brussels sprouts
• Try different seasonings like lemon-herb, garlic-parmesan, or teriyaki
• Add sliced lemon and fresh dill for a bright, Scandinavian twist
I love this recipe because it’s so versatile. Once, when I was out of asparagus, I used a mix of cherry tomatoes and zucchini instead. It was a delicious accident that’s now part of my regular rotation!
