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–+ servings
Sheet Pan Salmon and Asparagus

Sheet Pan Salmon and Asparagus: A Zesty 20-Minute Dinner

This Sheet Pan Salmon and Asparagus recipe combines fresh garlic and lemon for a vibrant, healthy dinner in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 filets Salmon Substitute with trout or cod if preferred.
  • 1 teaspoon Salt Sea salt recommended.
  • 1 teaspoon Black Pepper
  • 2 tablespoons Fresh Lemon Juice Freshly squeezed is best.
For the Asparagus
  • 1 bunch Asparagus Trim the fibrous ends.
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative.
For the Flavor Boost
  • 4 tablespoons Unsalted Butter Replace with coconut oil or ghee for dairy-free option.
  • 3 cloves Garlic Minced.
  • 2 tablespoons Fresh Parsley Chopped; dill can be used as an alternative.
  • 1 lemon Lemon Slices For garnish.

Equipment

  • oven
  • Baking Sheet
  • Parchment paper
  • Mixing Bowl
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
  2. Place the salmon filets in the center of the baking sheet and arrange the trimmed asparagus around them. Drizzle with olive oil and season with salt and black pepper.
  3. Combine softened unsalted butter, lemon juice, minced garlic, chopped parsley, salt, and black pepper in a bowl. Mash together until well-blended.
  4. Spread three-quarters of the butter mixture over the salmon filets and dab the remaining on the asparagus.
  5. Top each salmon filet with lemon slices and bake uncovered for 10-12 minutes.
  6. Optionally, broil for an additional 2-3 minutes for a golden finish.
  7. If using thin asparagus, add them to the baking sheet halfway through cooking.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Serve alongside quinoa or jasmine rice for a delicious twist. Store leftovers in an airtight container in the fridge for up to 3 days.

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