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Sheet Pan Lemon Herb Salmon with Roasted Asparagus

A healthy, vibrant, and incredibly easy weeknight dinner that comes together on a single pan. The salmon stays flaky and moist while the asparagus roasts to tender perfection, all infused with bright lemon and fresh herbs. Minimal cleanup and maximum flavor make this a go-to meal for busy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: American, Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 6-ounce skin-on or skinless salmon fillets
  • 1 lb fresh asparagus woody ends trimmed
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • Zest of 1 large lemon
  • Juice of 1 large lemon about 3 tbsp
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Fresh chopped parsley and extra lemon wedges for serving optional

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
  2. In a small bowl, whisk together 2 tablespoons of olive oil, garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper to create the herb marinade.
  3. Place the salmon fillets on one half of the prepared baking sheet and brush generously with the herb mixture on all sides.
  4. Arrange the trimmed asparagus on the other half of the baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and season lightly with salt and pepper.
  5. Roast in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork (internal temp 145°F) and the asparagus is tender-crisp.
  6. Optional: Switch the oven to broil for the last 1–2 minutes for a lightly golden top on the salmon.
  7. Remove from the oven, garnish with fresh parsley, and serve immediately with extra lemon wedges on the side.

Notes

  • Pat the salmon fillets completely dry with paper towels before marinating for better browning and texture.
  • If your asparagus spears are thick, cut them in half lengthwise to ensure they cook at the same speed as the salmon.
  • Swap asparagus with broccoli, green beans, or zucchini rounds based on what you have on hand.
  • For extra flavor, add thinly sliced red onion or cherry tomatoes to the pan before roasting.
  • Store leftovers in an airtight container in the fridge for up to 2 days; enjoy cold over salads or gently reheated.
  • To make it dairy-free and gluten-free, this recipe is naturally compliant—just check your spice blends.

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