Sheet Pan Lemon Herb Salmon (Printable Version)

Salmon fillets and asparagus roasted with lemon, garlic, and herbs for a simple, healthy dish.

# What You'll Need:

→ Seafood

01 - 4 (6 oz each) skinless salmon fillets

→ Vegetables

02 - 1 lb fresh asparagus, woody ends trimmed

→ Marinade & Seasonings

03 - 3 tbsp olive oil, divided
04 - 1 large lemon (zested and juiced)
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh parsley, chopped
07 - 2 tsp fresh dill, chopped
08 - 1 tsp salt
09 - ½ tsp freshly ground black pepper
10 - Lemon slices, for garnish

# How to Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Arrange the asparagus in a single layer on one half of the sheet pan. Drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat.
03 - In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon zest, lemon juice (reserve a few slices for garnish), garlic, parsley, dill, ½ teaspoon salt, and ¼ teaspoon pepper.
04 - Place the salmon fillets skin-side down on the other half of the sheet pan. Brush the lemon herb mixture generously over the salmon, using any leftovers to drizzle over the asparagus.
05 - Top each salmon fillet with a lemon slice.
06 - Roast in the preheated oven for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
07 - Serve immediately, garnished with extra herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • The entire dinner cooks on one pan leaving you with almost no cleanup which feels like cheating
  • Fresh lemon and herbs transform simple salmon into something that tastes restaurant worthy
  • The timing works out perfectly so both the fish and asparagus finish at the same moment
02 -
  • Salmon continues cooking after you remove it from the oven so take it out when it still looks slightly underdone
  • Thinner asparagus spears cook faster than thicker ones so try to buy similar sized stalks for even cooking
  • If your salmon has skin leave it on during roasting then slide it off easily before serving
03 -
  • Pat the salmon completely dry before adding the oil mixture for better adherence
  • Room temperature fish cooks more evenly so take it out of the fridge 15 minutes early

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