Sheet Pan Salmon and Asparagus Recipe

If you’re craving a lightning-fast dinner that feels a little bit fancy with almost zero fuss, Sheet Pan Salmon and Asparagus is the answer to your busy weeknight prayers. In under a half hour, you get perfectly flaky salmon, vibrant asparagus, and a restaurant-level lemon-garlic-herb butter — all roasted on one pan for minimal cleanup and maximum flavor.

this …

Ingredients You’ll Need

The magic of Sheet Pan Salmon and Asparagus truly lies in its simplicity — every ingredient shines and serves a purpose. With just a handful of market-fresh staples and a quick, zesty butter blend, you get incredible taste and beautiful color on your plate.

• Salmon filet: Fresh, center-cut works best for even cooking and restaurant-worthy flakes. Go wild-caught if you can for the best flavor!
• Asparagus: Choose medium or thick spears for perfect roasting — they’ll stay tender, not mushy, alongside the salmon.
• Olive oil: Just a drizzle keeps the asparagus glossy and helps it roast up with a little char.
• Lemon: Both juice and sliced rings add brightness, a pop of color, and that classic citrusy tang that pairs perfectly with fish.
• Unsalted butter: The base of the luxurious, melty flavored butter that soaks into every bite.
• Fresh parsley: For an herby, grassy note in the butter and a sprinkle of green.
• Garlic: Two cloves, minced or pressed, for a deep savory punch in the butter.
• Sea salt and black pepper: Season generously for the best flavor. You’ll add these both before and after cooking for maximum impact.

Variations

The beauty of Sheet Pan Salmon and Asparagus is how easily you can riff on it — swap veggies, tweak the butter, or add a punch of heat. Don’t be shy about making this dish your own or using whatever is in your fridge tonight!

• Switch Up the Veggies: Try green beans, broccolini, or zucchini — just keep an eye on cooking times for thinner veggies.
• Spicy Kick: Add a pinch of red pepper flakes or a dusting of smoked paprika to your flavored butter for a hint of heat.
• Citrusy Twist: Substitute lime or orange for the lemon in the butter for a different layer of brightness.
• Dairy-Free Version: Use a good-quality vegan butter alternative for an equally delicious, lactose-free dish.

How to Make Sheet Pan Salmon and Asparagus

Step 1: Prep the Sheet Pan and Ingredients

Start by preheating your oven to 450˚F and position the rack in the upper third — this gives you gorgeously golden salmon. Line a large rimmed baking sheet with parchment paper, trimming the excess so it lays flat and doesn’t burn under the broiler. Cut your salmon into six even portions, trim the woody ends off the asparagus, and slice your lemon into glossy rings.

Step 2: Arrange Salmon and Asparagus

Lay the salmon filets in a row right down the middle of your lined sheet pan, then tumble the asparagus spears all around them. Drizzle the asparagus with olive oil and gently roll to coat. Sprinkle both salmon and asparagus generously with salt and freshly cracked black pepper.

Step 3: Make the Lemon-Garlic-Herb Butter

In a bowl, mash together the softened butter, garlic, lemon juice, parsley, salt, and pepper. Don’t worry if it takes a few minutes to come together — just keep mashing, and it’ll magically transform into a fragrant, creamy spread. For extra speed, a mini food processor works beautifully!

Step 4: Slather the Butter and Top with Lemon

Spoon about three-quarters of your lemon-garlic-herb butter over the salmon filets and spread it lightly (perfection not required — you want little pools of flavor). Dot the rest over the asparagus spears. Finish each salmon portion with a beautiful lemon slice on top.

Step 5: Roast and Broil

Bake the whole pan at 450˚F for 10 to 12 minutes (thinner filets finish faster; thicker might need an extra minute). When it’s almost done, switch to BROIL for 2 to 3 minutes. This gives your Sheet Pan Salmon and Asparagus that irresistible golden glow. You’re looking for salmon that flakes easily and reaches 145˚F in the thickest part.

How to Serve Sheet Pan Salmon and Asparagus

Garnishes

For a vibrant finish, sprinkle the hot dish with a shower of extra chopped parsley and a quick squeeze of fresh lemon juice right before serving. You can also scatter a few lemon zest curls or add a dusting of flaky sea salt for extra sparkle and flavor.

Side Dishes

Sheet Pan Salmon and Asparagus is a complete meal as-is, but pairs beautifully with buttery roasted potatoes, a light spring quinoa salad, or simply a hunk of crusty bread to swipe through those buttery juices. For a truly special touch, serve with garlic rice or herbed couscous.

Creative Ways to Present

Turn your salmon and asparagus into “packages” by plating each salmon filet atop a generous tangle of asparagus, drizzle with the pan juices, and finish with a pretty lemon round. For a crowd, arrange everything on a big platter in the center of the table for a dramatic, shareable presentation — it’s guaranteed to wow!

Make Ahead and Storage

Storing Leftovers

Let salmon and asparagus cool to room temperature, then transfer to airtight containers. Store in the fridge for up to 2 days — the buttery flavors deepen and get even tastier overnight.

Freezing

You can freeze leftover Filets, though the texture is best enjoyed fresh. Wrap the cooled salmon portions tightly and freeze for up to 2 months. Asparagus is best eaten freshly roasted, as it softens when thawed.

Reheating

Reheat the salmon and asparagus gently in a low oven (300˚F, covered with foil) just until warmed through — or zap in short bursts in the microwave. Avoid overcooking, as the salmon can dry out quickly. Add a pat of fresh butter or a drizzle of olive oil to restore moisture.

FAQs

Final Thoughts

If you want a speedy, beautiful meal that feels like a treat but takes almost no effort, Sheet Pan Salmon and Asparagus is your new best friend. I hope you try it soon — and don’t be surprised when it disappears in a flash at your table! Enjoy every buttery, lemony bite.

Print