Sheet Pan Lemon Garlic Salmon with Roasted Asparagus
Lemon Garlic Salmon
A vibrant, healthy one-pan meal featuring flaky salmon and tender asparagus with a zesty garlic butter glaze.
Nutrition (per serving)
There is something truly magical about a sheet pan dinner. It is the ultimate solution for those hectic weeknights when you want a gourmet-quality meal without a mountain of dishes to scrub afterward. This lemon garlic salmon is one of my absolute favorites because it brings together bright, citrusy notes with the richness of perfectly roasted fish and tender-crisp asparagus in under thirty minutes.
The secret lies in the simple garlic butter glaze, which infuses the salmon with incredible flavor as it roasts. I love how the high heat of the oven lightly caramelizes the tips of the asparagus while keeping the salmon moist and flaky. It is a healthy, low-carb dish that feels incredibly indulgent, making it a staple in my kitchen for both quiet family dinners and casual entertaining with friends.
Ingredients
- Salmon fillets:1.5 lb
- Asparagus, trimmed:1 lb
- Olive oil:2 tbsp
- Unsalted butter, melted:2 tbsp
- Garlic cloves, minced:3 pieces
- Lemon:1 piece
- Dried oregano:1 tsp
- Kosher salt:½ tsp
- Black pepper:¼ tsp
Instructions
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Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
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Place the trimmed asparagus on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Spread them out to the sides to make room for the salmon.
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Place the salmon fillets in the center of the baking sheet. Season the tops lightly with salt and pepper.
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In a small bowl, whisk together the melted butter, the remaining 1 tablespoon of olive oil, minced garlic, and dried oregano. Stir in 1 tablespoon of fresh lemon juice.
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Spoon the garlic butter mixture evenly over each salmon fillet, brushing it to cover the edges.
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Cut the remaining lemon into thin rounds and tuck them among the asparagus and on top of the salmon fillets.
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Bake for 12 to 15 minutes, depending on the thickness of your fillets, until the salmon is opaque and flakes easily with a fork.
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Remove from the oven and serve immediately, drizzling any extra juices from the pan back over the fish.
Tips & Notes
- Try to choose salmon fillets of similar thickness so they all finish cooking at the same time.
- If your asparagus spears are very thin, wait to add them to the pan until the salmon has already cooked for 5 minutes.
- Garnish with a handful of fresh chopped parsley or dill right before serving for an extra burst of freshness.
