Sheet Pan Lemon Herb Salmon and Asparagus (30-Minute Oven Dinner)

How to Make Sheet Pan Lemon Herb Salmon and Asparagus (30-Minute Oven Dinner)

1. 1

   Step 1: Preheat oven and make lemon-herb dressing

   Preheat the oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, honey, chopped dill or parsley, kosher salt, and black pepper until emulsified and bright. Taste and adjust seasoning; this mixture will double as a quick marinade and a finishing sauce. Set aside about 1 tablespoon for drizzling at the end.

   For this step

   • 3 tbspExtra-virgin olive oil
   • 1 large lemon (zested & juiced)Large lemon (zested and juiced)
   • 2 clovesGarlic, minced
   • 1 tbspDijon mustard
   • 1 tspHoney
   • 2 tbspFresh dill or parsley, chopped
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep salmon and asparagus

   Pat the salmon fillets dry with paper towels and place them on a rimmed sheet pan lined with parchment or a silicone mat. Trim woody ends from the asparagus and arrange the spears in a single layer next to the salmon. Spoon or brush most of the dressing over the salmon and asparagus, reserving the reserved tablespoon for serving.

   For this step

   • 4 6-oz filletsCenter-cut salmon fillets
   • 1 lbAsparagus, trimmed
   
3. 3

   Step 3: Roast on a sheet pan

   Slide the sheet pan into the preheated oven and roast for 12 to 15 minutes, depending on fillet thickness, until the asparagus is tender-crisp and salmon reaches 125–130°F (52–55°C) for medium (or 145°F / 63°C if you prefer well done). Check the thinner ends of asparagus after 10 minutes to avoid overcooking. The salmon should flake easily with a fork but still be moist.
   
4. 4

   Step 4: Optional broil for color

   If you want a bit of color, switch the oven to broil and broil 1 to 2 minutes, watching closely until the tops of the fillets are lightly browned and the asparagus tips char slightly. Remove immediately to prevent burning. Use oven mitts and keep the oven door slightly ajar if your broiler runs hot.
   
5. 5

   Step 5: Rest, garnish and serve

   Let the salmon rest on the pan 2 to 3 minutes to finish cooking and retain juices. Drizzle the reserved dressing over the salmon and asparagus, sprinkle with extra chopped herbs and a squeeze of fresh lemon, then serve each portion with one fillet and a quarter of the asparagus. Leftovers keep well refrigerated for up to 2 days.
   

1. Preheat the oven to 425°F (220°C). In a small bowl, whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, honey, chopped dill or parsley, kosher salt, and black pepper until emulsified and bright. Taste and adjust seasoning; this mixture will double as a quick marinade and a finishing sauce. Set aside about 1 tablespoon for drizzling at the end.
2. Pat the salmon fillets dry with paper towels and place them on a rimmed sheet pan lined with parchment or a silicone mat. Trim woody ends from the asparagus and arrange the spears in a single layer next to the salmon. Spoon or brush most of the dressing over the salmon and asparagus, reserving the reserved tablespoon for serving.
3. Slide the sheet pan into the preheated oven and roast for 12 to 15 minutes, depending on fillet thickness, until the asparagus is tender-crisp and salmon reaches 125–130°F (52–55°C) for medium (or 145°F / 63°C if you prefer well done). Check the thinner ends of asparagus after 10 minutes to avoid overcooking. The salmon should flake easily with a fork but still be moist.
4. If you want a bit of color, switch the oven to broil and broil 1 to 2 minutes, watching closely until the tops of the fillets are lightly browned and the asparagus tips char slightly. Remove immediately to prevent burning. Use oven mitts and keep the oven door slightly ajar if your broiler runs hot.
5. Let the salmon rest on the pan 2 to 3 minutes to finish cooking and retain juices. Drizzle the reserved dressing over the salmon and asparagus, sprinkle with extra chopped herbs and a squeeze of fresh lemon, then serve each portion with one fillet and a quarter of the asparagus. Leftovers keep well refrigerated for up to 2 days.