Sheet Pan Lemon Herb Salmon (Printable)
Tender salmon and crisp asparagus roasted with fresh herbs and lemon. A vibrant, healthy one-pan dinner in under 30 minutes.
# What You'll Need:
→ Fish & Vegetables
01 - 4 salmon fillets, 5 oz each, skin-on or skinless
02 - 1 lb fresh asparagus, trimmed
→ Marinade & Flavorings
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon lemon zest
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
09 - 1 teaspoon salt
10 - 0.5 teaspoon freshly ground black pepper
→ Garnish
11 - Lemon slices, to serve
12 - Extra fresh herbs, to serve
# Directions:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and pepper until well combined.
03 - Arrange asparagus in a single layer on one side of the prepared sheet pan. Drizzle with 1 tablespoon of marinade and toss to coat evenly.
04 - Pat salmon fillets dry with paper towels. Place skin-side down next to asparagus on sheet pan. Spoon remaining marinade evenly over salmon fillets.
05 - Place lemon slices on top of salmon and asparagus if desired for additional flavor and presentation.
06 - Roast in preheated 400°F oven for 15 to 18 minutes until salmon is cooked through and flakes easily with a fork, and asparagus reaches tender-crisp texture.
07 - Transfer to serving plates immediately. Garnish with additional fresh herbs and lemon wedges. Serve hot.
# Expert Advice:
01 -
- The entire meal cooks on one pan, which means youre spending more time enjoying dinner and less time scrubbing dishes.
- This dish somehow manages to feel both weeknight casual and dinner party worthy, especially when you bring the entire sheet pan to the table for a rustic presentation.
02 -
- Different thickness salmon fillets cook at different rates, so either choose similar sized pieces or position thicker fillets on the hotter part of your oven.
- Leftover salmon makes incredible cold salmon salad the next day, just flake it and mix with a little mayo, more fresh herbs, and a squeeze of lemon.
03 -
- The key to perfectly cooked salmon is removing it from the oven when it reaches 145°F internal temperature or when it just starts to flake but still looks slightly translucent in the center.
- If youre using thicker asparagus stalks, give them a 5-minute head start in the oven before adding the salmon to ensure everything finishes cooking at the same time.