Sheet Pan Lemon Herb Salmon (Printable)

Flaky salmon and tender asparagus roasted with fresh lemon and herbs for a vibrant dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skinless

→ Vegetables

02 - 1 lb fresh asparagus, trimmed

→ Marinade & Flavorings

03 - 3 tbsp olive oil
04 - 2 tbsp fresh lemon juice (about 1 lemon)
05 - 1 tbsp lemon zest
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tsp fresh thyme leaves
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ Garnish

12 - Lemon wedges, for serving
13 - Extra chopped fresh herbs (optional)

# Directions:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, and black pepper.
03 - Place the salmon fillets on one side of the prepared sheet pan and the asparagus on the other.
04 - Drizzle half of the marinade over the salmon and the other half over the asparagus. Toss asparagus to coat evenly.
05 - Arrange everything in a single layer for even cooking.
06 - Roast in the oven for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender.
07 - Serve immediately with lemon wedges and additional herbs, if desired.

# Expert Advice:

01 -
  • The entire dinner comes together on one pan, meaning minimal cleanup and maximum flavor
  • Fresh salmon and asparagus feel fancy enough for company but are simple enough for Tuesday
02 -
  • Salmon continues cooking slightly after leaving the oven, so pull it when there is still a tiny bit of translucency in the center
  • Crowding the pan steams the asparagus instead of roasting it, so give everything some breathing room
03 -
  • Bring salmon to room temperature for 15 minutes before roasting for more even cooking
  • Pat the fillets dry before adding the marinade to help those beautiful golden edges form

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