Description

This Sheet Pan Lemon Salmon recipe delivers a simple, healthy, and flavorful meal perfect for busy weeknights. Succulent salmon fillets and tender asparagus are roasted together on one pan, infused with a zesty lemon-garlic butter sauce. Finished under the broiler for a golden crisp top, this meal is both elegant and easy to prepare. Served with cooked rice and garnished with fresh lemon slices and parsley, it offers a wholesome and delicious dinner in under 30 minutes.

Ingredients

Scale

Salmon and Vegetables

2 (6-ounce) center cut salmon filets
¾ pound asparagus (ends trimmed)

Lemon Garlic Butter Sauce

2 tablespoons olive oil
2 tablespoons unsalted butter (¼ stick, melted)
1 lemon (juiced)
2 garlic cloves (minced)
1 teaspoon freshly minced thyme

Seasoning & Garnish

Kosher salt and ground black pepper (to taste)
4 slices fresh lemon (for garnish)
Chopped fresh parsley (for garnish)

Serving

Cooked rice (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 400°F. Line a baking sheet with foil and spray it with nonstick spray to prevent sticking. Set aside for preparation.
Arrange Salmon and Asparagus: Place the salmon fillets neatly on one half of the prepared baking sheet. Spread the trimmed asparagus evenly on the other half.
Prepare the Sauce: In a small bowl, whisk together the olive oil, melted butter, fresh lemon juice, minced garlic, and freshly minced thyme until fully combined.
Coat with Sauce and Season: Generously brush the lemon-garlic butter mixture over both the salmon and asparagus. Season lightly with kosher salt and ground black pepper to taste.
Roast the Vegetables and Fish: Roast in the oven for 10 minutes. After that, flip the asparagus to ensure even cooking, then continue roasting for an additional 5 minutes.
Broil for Finish: Switch oven to broil. Broil the salmon for 2-3 minutes until the tops turn golden brown and become crisp, watching carefully not to burn.
Serve: Plate the salmon and asparagus with a side of cooked rice. Drizzle any remaining lemon butter sauce over the top. Garnish with fresh lemon slices and chopped parsley for a fresh, vibrant finish.

Notes

Make sure to trim the tough ends off the asparagus for better texture.
Watch the salmon carefully during broiling to prevent overcooking or burning.
Use fresh lemon juice for the best bright flavor in the sauce.
Cooked rice pairs perfectly but you can substitute with quinoa or couscous for variety.
For a crispier asparagus, you can broil together with the salmon during the last few minutes.