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!
Course: Main Course
Keyword: baked salmon, sheet pan salmon
For the salmon and asparagus:
4(6 oz) skinless salmon filets
1small bunch asparagusends trimmed
Kosher salt and black pepperto taste
For the lemon herb butter:
Zest of 1 lemon
1/2teaspoonfinely chopped parsley
1/2teaspoonfinely chopped rosemary
1/2teaspoonfinely chopped thyme
4lemon slicesfor garnish
Lemon wedgesfor 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.