Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.
We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple and done in under 30 minutes, but tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined.
Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this, and now it’s solidly in our repertoire! Alex and I love it for healthy weeknight dinners with a wedge salad.
Thin asparagus is key!
For this salmon and asparagus recipe, buy the thinnest asparagus you can find! Thin, young asparagus spears are more tender and sweeter than large stalks, which can be tough. We can usually find thin bunches at our local grocery or farmers markets. Thin asparagus ensures it is fully roasted once the salmon is baked.
💡Pro tip: When working with asparagus: always trim off the tough, woody bottoms of the stalks.
What to look for when buying salmon
The other important part of this salmon and asparagus recipe is the quality of the salmon! Here are three tips:
- Fresh salmon is best. The very best salmon is fresh from your local seafood counter, not frozen.
- Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms.*
How to make salmon and asparagus: step by step
For this salmon and asparagus recipe you’ll be cooking both at the same time. The asparagus should cook in about the same time as the salmon here, but you should base the timing on the salmon itself.
Step 1
Preheat the oven to 425°F. Line a baking sheet with foil. Place trimmed asparagus on the baking sheet and toss it with olive oil, salt and pepper.
Step 2
Place salmon on the foil, drizzle with olive oil and salt and pepper. Place asparagus around the salmon and place lemon wheels on top. Squeeze lemon over everything and top with fresh herbs.
Step 3
Bake 9 to 12 minutes until the asparagus is tender and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
For exact steps and quantities, go to the full recipe below.
Baking tip: Place lemon slices on the asparagus, not the salmon. Placing the lemon on top of the salmon makes the top gooey, not crispy: which is not as tasty!
Seasoning variations
Fresh lemon and herbs is simple, yet classic. Here’s what to know about adding these seasonings to salmon and asparagus:
- Use fresh herbs like chives, thyme, mint, basil, or whatever you have on hand! We like chives and thyme from our garden.
- Mix it up with salmon seasoning. This homemade salmon seasoning is our favorite.
Sides to serve with salmon and asparagus
Make this baked salmon and asparagus recipe into a healthy meal by adding a salad or a whole grain. Here are some easy side dish recipes we’d pair with it:
- Wedge salad: We’ve made it several times with a wedge salad and it’s a crisp contrast.
- Celery salad: This celery salad with apple and Parmesan is refreshing.
- Quinoa: Try this seasoned quinoa.
- Rice: Add lemon rice, basil rice, or jasmine rice.
- Farro: Add farro with herbs.
- Orzo or couscous: Go quick and simple with lemon orzo or easy cousous.
Storing leftovers
Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.
Dietary notes
This salmon and asparagus recipe is gluten-free, dairy-free, and pescatarian.
Easy Salmon and Asparagus
Ingredients
- 1 pound thin asparagus*
- 1 pound salmon wild caught if possible
- 2 tablespoons olive oil
- Kosher salt and fresh ground black pepper
- Lemon
- Minced fresh herbs like chives, mint or thyme, for garnish
Instructions
- Allow salmon to come to room temperature.
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils the foil). Sprinkle with ½ teaspoon kosher salt and fresh ground black pepper.
- Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with ½ teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything.
- Bake 9 to 12 minutes until the asparagus is tender at the thickest part, and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center for done). If the salmon is done before the asparagus (the asparagus is thick), remove it from the tray and continue cooking just the asparagus until tender.