Name: Sheet Pan Salmon And Asparagus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 pounds salmon fillet, cut into six 6-ounce portions; 2 pounds fresh asparagus, trimmed; 1 tablespoon olive oil; Salt, to taste; Freshly ground black pepper, to taste; 1 small lemon, sliced into thin rounds; 6 tablespoons unsalted butter, softened; 2 tablespoons fresh lemon juice; 2 garlic cloves, minced; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon salt (for herb butter); ¼ teaspoon black pepper (for herb butter)

I’ve fallen in love with this one‑pan salmon and asparagus recipe. Everything cooks together on a single baking sheet with a lemon garlic herb butter that melts over the fish and vegetables, infusing them with rich flavor. In just about 20 minutes, I have a complete, healthy, and elegant meal ready with minimal cleanup and maximum satisfaction.

Why You’ll Love This Recipe

It’s incredibly fast — I can have dinner on the table in 20 minutes.
Cleanup is simple with just one sheet pan to wash.
The lemon garlic herb butter adds a bright, rich flavor that complements both the salmon and asparagus.
It’s nutritious, packed with omega‑3 fatty acids, protein, and fiber.
It looks restaurant‑quality but is easy enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Salmon And Asparagus:

2 pounds salmon fillet, skin-on or skinless, cut into six 6-ounce portions
2 pounds fresh asparagus, trimmed (remove the woody ends)
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 small lemon, sliced into thin rounds, for topping the salmon

For The Lemon Garlic Herb Butter:

6 tablespoons unsalted butter, softened to room temperature
2 tablespoons fresh lemon juice (about half a lemon)
2 garlic cloves, minced or pressed
2 tablespoons fresh parsley, finely chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Directions

Preheat the oven to 450°F (232°C). Position the oven rack in the top third of the oven to allow for even cooking and browning.
Line a large rimmed baking sheet with parchment paper. Trim the paper so it fits the pan without hanging over the edges.
Arrange the salmon fillets in a single row down the center of the prepared baking sheet.
Spread the trimmed asparagus spears on either side of the salmon.
Drizzle the asparagus with olive oil and roll them slightly to coat. Season both the asparagus and salmon fillets with salt and freshly ground black pepper.
In a small bowl, combine the softened butter, fresh lemon juice, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until the mixture becomes a smooth, flavorful herb butter.
Use a spoon or small spatula to spread about three‑quarters of the butter evenly over the top of each salmon portion. Dollop the remaining butter over the asparagus.
Place a thin lemon slice on top of each salmon fillet for added flavor and a bright finish.
Bake the salmon and asparagus uncovered for 10 to 12 minutes. Thin fillets may only need 10 minutes; thicker cuts may require up to 12.
For a golden finish, switch the oven to broil and broil for an additional 2 to 3 minutes. Watch carefully to avoid burning.
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Remove the sheet pan from the oven and serve immediately, spooning any remaining butter and juices over the salmon and asparagus if desired.

Servings And Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 12–15 minutes
Total Time: 20 minutes

Variations

If using thin asparagus, I add them halfway through the cooking time to prevent overcooking.
I sometimes replace the parsley with fresh dill or basil for a different flavor profile.
A pinch of red pepper flakes can be added to the butter mixture for a bit of heat.
For a heartier meal, I serve the salmon and asparagus over a bed of rice, mashed potatoes, or quinoa.
I reduce the butter to 4 tablespoons on lighter days — it still delivers great flavor.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: I reheat the salmon and asparagus in a 300°F (150°C) oven for about 10 minutes until just warmed through. Microwaving is also an option, but I do it gently and in short intervals to avoid drying out the salmon.

FAQs

How Do I Know When The Salmon Is Fully Cooked?

I check if the salmon flakes easily with a fork and appears opaque in the center. I also use a thermometer to confirm it reaches 145°F (63°C) internally.

Can I Use Frozen Salmon Or Asparagus?

Yes, but I make sure to thaw both completely and pat them dry with paper towels to avoid excess moisture on the pan.

What Can I Use Instead Of Parsley?

I like substituting fresh dill or basil depending on the flavor I want. Even a little thyme works well with lemon and garlic.

Can I Add Other Vegetables To The Pan?

Absolutely. Cherry tomatoes, sliced zucchini, or bell peppers all roast nicely with the salmon and absorb the herb butter beautifully.

Do I Have To Use The Broil Function?

No, but I like using it to get a slightly crisp, golden top on the salmon. If I skip broiling, I just bake a few extra minutes until fully cooked.

Conclusion

This sheet pan salmon and asparagus recipe is one of my favorite fast and flavorful dinners. The lemon garlic herb butter adds just the right amount of richness, and the whole meal comes together with ease. It’s perfect for busy weeknights or when I want something that feels special without spending hours in the kitchen.