This simple Sheet Pan Baked Salmon with Asparagus recipe is the perfect quick and easy dinner for spring. It takes less than 30 minutes to make!
Sheet Pan Baked Salmon
Are you looking for an easy, healthy, and delicious dinner recipe that takes less than 30 minutes? We all are, right? Well, this Sheet Pan Baked Salmon with asparagus is pretty much dinner perfection because it is all of the above. Plus, it is made on ONE pan so the clean up is a breeze! Sheet pan dinners are a lifesaver and I think you will love this baked salmon sheet pan dinner. It feels fancy, but it is SO easy to make and our kids love it. Yes, our boys love salmon, salmon tacos are their favorite and they love this sheet pan salmon too!
Tips for Buying Salmon
Here are some tips to make sure you buy the best salmon.
- Make sure the fish market or grocery store fish counter is clean and there is no fishy odor.
- Choose salmon that looks moist, bright, and shiny.Salmon should be firm and even in color. If you are buying filets, make sure the filets look freshly cut and there is no browning around the edges. I also like to choose filets that are the same size so they will cook for the same amount of time.
- Don’t be afraid to smell the fish before you buy it. Salmon should not have a strong fishy odor, if it does, don’t buy it!
- We prefer wild salmon over farm raised salmon.
- You can buy salmon with the skin-on or off. Cooking salmon with the skin-on will help keep the salmon moist. You don’t have to eat the skin, you can eat around it, but if that still bugs you, you can buy salmon with the skin off.
- Purchase salmon on the same day you are going to cook it to guarantee freshness. If you have to wait to make it, make sure it is well wrapped and kept in the refrigerator.
How to Make Baked Salmon
Don’t be intimated by cooking salmon, it is so easy to make. For this recipe, we bake the salmon in the oven and it turns out perfect every single time. It is a fool-proof salmon recipe! Here are our tips for sheet pan baked salmon.
- Use a half sheet pan with rimmed edges to make sure the juices stay on the pan. We like these sheet pans.
- For easy clean up, you can line the sheet pan with parchment paper or aluminum foil.
- For best results, remove the salmon from the refrigerator 20 minutes before baking. Room temperature salmon will cook more evenly. Pat the salmon dry with a paper towel.
- Place the salmon filets in the center of the sheet pan. If you are using skin-on salmon, place the skin side down.
- Arrange the asparagus around the salmon and drizzle with olive oil. Season the asparagus and salmon with salt and pepper. If you don’t want to use asparagus, broccoli, cauliflower, zucchini, or peppers would also be good veggie options to go with the salmon.
- For this baked salmon recipe, we use a lemon garlic herb butter that is easy to make and gives the salmon a refreshing buttery flavor. To make the lemon herb butter, combine soft butter with lemon zest, garlic, shallot, parsley, rosemary, and thyme.
- Gently spread the butter over each salmon filet and top with a lemon slice.
- Bake the salmon at 400 degrees for 12 to 15 minutes, or until the salmon is opaque and the internal temperature of the salmon reaches 135-140°F. Test the salmon in the thickest part with an instant read thermometer. The salmon will continue to cook after it is out of the oven and will reach 145 degrees, which the FDA recommends. Cooking time will vary due to oven differences and the thickness of the salmon.
- You want the asparagus to be tender, but still crisp. It should be done at the same time the salmon is done cooking.
- Divide the salmon and asparagus between four plates and serve warm. Squeeze fresh lemon juice over the salmon and asparagus before eating.
Sheet Pan Salmon, A Simple Dinner
Sheet pan baked salmon with asparagus is the perfect spring meal. The salmon is full of flavor thanks to the lemon garlic herb butter and the crisp, green asparagus are the perfect vegetable to serve on the side. You will LOVE that everything is made on ONE sheet pan. Sheet pan dinners are lifesavers!
This sheet pan baked salmon recipe is so simple, but feels so fancy! It is a great recipe for easy entertaining, special occasions, or just because you want a delicious dinner. Enjoy!
More Sheet Pan Recipes:
Sheet Pan Salmon with Asparagus
This simple sheet pan salmon with asparagus recipe is the perfect quick and easy dinner for spring. It takes less than 30 minutes to make!
- Prep Time
- 10 minutes
- Total Time
- 10 minutes
For the salmon and asparagus:
- 4 (6 oz) skinless salmon filets
- 1 small bunch asparagus ends trimmed
- 1 tablespoon olive oil
- Kosher salt and black pepper to taste
For the lemon herb butter:
- 4 tablespoons unsalted butter softened
- Zest of 1 lemon
- 2 cloves garlic minced
- 1 teaspoon minced shallot
- 1/2 teaspoon finely chopped parsley
- 1/2 teaspoon finely chopped rosemary
- 1/2 teaspoon finely chopped thyme
- 4 lemon slices for garnish
- Lemon wedges for serving, optional
Preheat the oven to 400 degrees F. Spray a rimmed half sheet pan with nonstick cooking spray. Place the salmon pieces in the center of the pan. Blot each filet with a paper towel. Place the asparagus spears around the salmon and drizzle with olive oil. Season the salmon and asparagus with salt and black pepper, to taste.
To make the lemon herb butter, place the soft butter in a small bowl. Add the lemon zest, garlic, shallot, parsley, rosemary, and thyme. Stir until well combined.
Gently spread 1 tablespoon of lemon herb butter onto the top of each piece of salmon. Garnish each piece of salmon with a lemon slice.
Place the sheet pan in the oven and bake for 12 to 15 minutes, or until the salmon is opaque and the internal temperature of the salmon reaches 135-140°F. Test the salmon in the thickest part with an instant read thermometer. The salmon will continue to cook after it is out of the oven and will reach 145 degrees, which the FDA recommends. Cooking time will vary due to oven differences and the thickness of the salmon. The asparagus should be tender, but crisp.
Divide the salmon and asparagus between four plates and squeeze fresh lemon juice over the top of the salmon and asparagus, if desired. Season with additional salt and pepper, if desired.
For easy clean up, you can line the sheet pan with parchment paper or aluminum foil.
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