| Prep Time: 5 mins | Cook Time: 12–15 mins | Yield: 4 servings |
When you want a dinner that feels fancy but requires almost zero effort, salmon is your best friend. This Sheet Pan Lemon Garlic Salmon & Asparagus is the ultimate “power meal”—it’s packed with Omega-3s, fiber, and healthy fats, but it’s ready in the time it takes to catch up on the evening news.
The beauty of the sheet pan method is that the salmon and the asparagus cook at the exact same rate. By the time the salmon is perfectly flaky and tender, the asparagus has developed those delicious, slightly charred tips that make roasted vegetables so addictive. This is a healthy weeknight dinner that fits perfectly into a low-carb or keto lifestyle, but it’s so flavorful that even the non-keto members of the family will ask for seconds.
Why You’ll Love This Sheet Pan Salmon
Cooking fish can be intimidating for some, but the sheet pan removes all the guesswork. There is no flipping, no splashing oil on the stove, and—best of all—only one pan to wash at the end of the night. The lemon garlic butter creates a simple sauce right on the pan that keeps the salmon incredibly moist while it roasts.
Ingredients & Quantities
- 4 (6 oz) Salmon Fillets (skin-on or skinless)
- 1 bunch Asparagus, woody ends trimmed
- 3 Tablespoons Butter, melted
- 3 cloves Garlic, minced
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Dried Dill or Dried Parsley
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 Lemon, sliced into rounds (for roasting)
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Arrange the Pan: Place the salmon fillets in the center of the pan. Arrange the trimmed asparagus around the salmon in a single layer.
- Mix the Sauce: In a small bowl, whisk together the 3 tablespoons melted butter, minced garlic, lemon juice, dried dill, salt, and black pepper.
- Season: Drizzle the garlic butter mixture over the salmon and the asparagus. Use a brush or your hands to make sure the asparagus is well coated. Top each salmon fillet with a lemon slice.
- Roast: Place the pan in the oven and roast for 12–15 minutes.
- Note: The exact time depends on the thickness of your salmon. At 12 minutes, check to see if the salmon flakes easily with a fork.
- Broil (Optional): If you like your salmon and asparagus with a bit more color, turn the oven to “Broil” for the last 1–2 minutes of cooking.
- Serve: Serve immediately, drizzling any extra butter from the pan over the salmon.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheating: Salmon can dry out quickly in the microwave. I recommend reheating it in a 325°F oven for about 5–8 minutes, or eating the salmon cold over a fresh salad for lunch the next day.
Frequently Asked Questions
Can I use frozen salmon?
Yes, but you must thaw it completely and pat it very dry with paper towels before seasoning. If the salmon is wet when it goes into the oven, it will steam rather than roast.
What if my asparagus is very thin?
If you have “pencil” asparagus, it may cook faster than the salmon. In that case, wait to add the asparagus to the pan until the salmon has already been roasting for 5 minutes.
Can I use olive oil instead of butter?
Absolutely. Olive oil is a great heart-healthy substitute and works perfectly with the lemon and garlic.
Conclusion
This Sheet Pan Lemon Garlic Salmon & Asparagus proves that “fast food” can be healthy and gourmet. It’s a bright, fresh, and satisfying meal that takes the stress out of weeknight cooking.
