Sheet Pan Salmon and Asparagus
A one-pan easy salmon dinner idea. The lemon-garlic-herb butter is GOLD!! It melts into the salmon and asparagus as it bakes and every bite is so flavorful.
Ingredients
For the Salmon and Asparagus:
- 2 lbs salmon filet, cut into six - 6 oz portions
- 2 lbs asparagus*, fibrous ends removed
- Salt and black pepper, added to taste
- 1 Tbsp olive oil
- 1 small lemon, sliced into rings for garnish
For the Lemon-Garlic-Herb Butter:
- 6 Tbsp unsalted butter, softened (*see quick softening note)
- 2 Tbsp fresh lemon juice, from 1 small lemon
- 2 garlic cloves, pressed or minced
- 2 Tbsp fresh parsley, finely chopped
- 1 tsp salt, we used sea salt
- 1/4 tsp black pepper
Instructions
- Prep - Preheat oven to 450˚F with oven rack in top third. Line large rimmed baking sheet with parchment paper, trimming the paper to just fit so it doesn't go over edges of pan (this prevents the paper from charring under broiler).
- Place salmon filets in a row down the center of your lined baking pan. Arrange trimmed asparagus on the sides of the salmon. Drizzle asparagus lightly with olive oil and roll to coat. Sprinkle both asparagus and salmon with salt and pepper.
- Make Flavored Butter - In a medium bowl, use a fork to mash together all ingredients for flavored butter. It takes a couple of minutes to come together but keep mashing and it will happen. You can also use a food processor for the job if you prefer. Spoon 3/4 of your flavored butter over the salmon and spread evenly (no need for perfection). Dab remaining butter mix over the asparagus.
- Bake - Top each salmon filet with a slice of lemon and bake uncovered at 450˚F for 10-12 minutes (a thinner fillet will take 10 minutes and a larger fillet takes 12 minutes). Set the oven to BROIL and bake another 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through with an internal temperature of 145˚F on an instant-read thermometer.
Notes
*Asparagus Note: this recipe is written for medium to thick asparagus. If your asparagus is thin, add it to the sheet pan halfway through baking or put it on a separate sheet pan so you can pull it out when it has reached your desired tenderness.
*How to Speed-Soften Butter: Place wrapped stick of butter in airtight ziploc bag and submerge bag in warm (100˚F) water, placing a weight over the top so it doesn’t float. Let sit 10 -15 mins until softened.
*How to Speed-Soften Butter: Place wrapped stick of butter in airtight ziploc bag and submerge bag in warm (100˚F) water, placing a weight over the top so it doesn’t float. Let sit 10 -15 mins until softened.
Nutrition Facts
Sheet Pan Salmon and Asparagus
Amount per Serving
Calories
374
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Cholesterol
113
mg
38
%
Sodium
460
mg
20
%
Potassium
1092
mg
31
%
Carbohydrates
8
g
3
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
34
g
68
%
Vitamin A
1671
IU
33
%
Vitamin C
22
mg
27
%
Calcium
67
mg
7
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
