Easy Sheet Pan Lemon Herb Salmon Asparagus
A vibrant, one-pan dinner featuring flaky salmon fillets and tender asparagus spears roasted with a bright lemon-herb butter. This simple, elegant meal comes together in under 30 minutes with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb salmon fillets skin-on or skinless, about 4 fillets
- 1 bunch asparagus ends trimmed
- 2 tbsp olive oil divided
- 1 tbsp fresh lemon juice about 1/2 lemon
- 2 tsp fresh dill chopped, or 1 tsp dried
- 2 tsp fresh parsley chopped, or 1 tsp dried
- 1 tsp garlic powder
- 1 tsp salt divided
- 1/2 tsp black pepper freshly ground
- 1 lemon cut into wedges for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to prevent the salmon from drying out. Make-Ahead: The herb marinade can be prepared up to 2 days in advance. Asparagus can be trimmed the night before. Variations: Substitute broccoli florets or green beans for the asparagus. For a richer flavor, add a tablespoon of capers to the marinade. Serve with quinoa, brown rice, or a simple side salad for a complete meal.