Ready in less than 30 minutes, add Sheet Pan Lemon Salmon to the weeknight dinner menu! With zesty lemon, garlic, and fresh herbs, this sheet pan dinner recipe is bursting with fresh flavor.
Salmon Sheet Pan Dinner
Sheet pan dinners are always a welcome addition to the dinner menu – especially as weeknights start to fill up with sports and activities! I love the simplicity of tossing everything onto a pan and letting the oven do the work. Plus, they’re usually pretty healthy – something I feel great about serving the whole family.
Featuring fresh salmon filets, vibrant asparagus, and a zippy sauce, this sheet pan dinner has been on repeat all season long.
Try my Sheet Pan Chicken Fajitas and Italian Sausage Sheet Pan Dinner too.
Why You’ll Love this Baked Salmon Recipe:
- HEALTHY: Made with fresh and flavorful ingredients, this salmon dinner recipe is high in protein and low in carbs.
- EASY: With just 5 minutes of prep time, it doesn’t get any easier than this!
- SEASONAL: Instead of asparagus, choose fresh veggies that are in season. Try green beans, potatoes (finely chopped), tomatoes, mushrooms, and more.
Delicious and healthy? I’m in!
How to Make Sheet Pan Lemon Salmon
Be sure to see the recipe card below for full ingredients & instructions!
- Place the salmon and asparagus on the baking sheet.
- Make the sauce.
- Brush the salmon and asparagus with the sauce.
- Roast.
- Broil.
- Serve with rice and enjoy.
Sheet Pan Lemon Salmon Recipe Notes
- Salmon: Center cut salmon filets are preferred in this recipe. You can use a whole filet if you’d like – just make sure the salmon is a uniform thickness so it cooks evenly.
- Asparagus: Instead of asparagus, use an equal amount of green beans.
- Olive Oil + Butter: This combination crisps the salmon and asparagus without burning and adds delicious flavor.
- Lemon Juice: Use fresh lemon juice for best results. I don’t recommend bottled lemon juice for this recipe.
- Garlic: Instead of fresh garlic, use 1 teaspoon of garlic powder.
- Thyme: Adds freshness and depth of flavor – parsley would also work great.
Use a half sheet pan (typically 13×18 inches) or similarly sized pan for this recipe.
Any kind of salmon you enjoy is perfect for this recipe! No matter which type of filet you choose, I recommend keeping the skin on. It helps the filet stay moist and flavorful. Let frozen salmon thaw in the refrigerator before using in the recipe.
Yes! Add about 1-2 cups of diced potatoes to the sheet pan (divide the pan into thirds instead of half – salmon, asparagus, and potatoes). Make sure they’re diced into small pieces so they’ll cook quickly.
I don’t recommend it. Use fresh lemon juice for best results
Salmon is fully cooked when flaky and the internal temperature reaches 125°F-130°F. If it’s still a little pink in the center, that’s okay!
Storage Instructions
Store leftover salmon and asparagus in an airtight container in the refrigerator for up to 2 days.
#1 Tip for Sheet Pan Salmon
Salmon can dry out quickly so keep an eye on it while it bakes. You don’t want to overcook it!
If you’re craving a simple, healthy, and flavorful dinner, sheet pan lemon salmon is for you.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Sheet Pan Lemon Salmon
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Ready in less than 30 minutes, add Sheet Pan Lemon Salmon to the weeknight dinner menu! With zesty lemon, garlic, and fresh herbs, this sheet pan dinner recipe is bursting with fresh flavor.
Instructions
Preheat oven to 400°F. Line a baking sheet with foil and spray with nonstick spray. Set aside.
Place the salmon on one half of the baking sheet and the asparagus on the other.
2 6-ounce center cut salmon filets, ¾ pound asparagus
In a small bowl, whisk the olive oil, melted butter, lemon juice, minced garlic, and minced thyme together.
2 tablespoons olive oil, 2 tablespoons unsalted butter, 1 lemon, 2 garlic cloves, 1 teaspoon freshly minced thyme
Brush the salmon and asparagus with the butter mixture and lightly sprinkle with salt and pepper.
Kosher salt and ground black pepper
Roast for 10 minutes, flip the asparagus, and roast for an additional 5 minutes.
Broil the salmon for 2-3 minutes, until the top is golden brown and crisp.
Serve with rice, drizzle with any additional sauce, and garnish with lemon slices and parsley.
4 slices fresh lemon, Chopped fresh parsley, Cooked rice
Becky’s tips
Storage: Store salmon and asparagus in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Serving: 1g Calories: 525kcal (26%) Carbohydrates: 14g (5%) Protein: 39g (78%) Fat: 37g (57%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 6g Monounsaturated Fat: 17g Trans Fat: 1g Cholesterol: 124mg (41%) Sodium: 82mg (4%) Potassium: 1293mg (37%) Fiber: 6g (25%) Sugar: 5g (6%) Vitamin A: 1767IU (35%) Vitamin C: 48mg (58%) Calcium: 92mg (9%) Iron: 6mg (33%)
