Sheet pan salmon and asparagus is a healthy and delicious meal. It's ready in under 30 minutes and since it all cooks on one sheet pan clean-up is a breeze!
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This easy sheet pan dinner is my go-to spring dinner. It's easy enough for busy nights, but nice enough to serve company.
This recipe has been my go-to way to cook salmon filets. I love that it is light, but also very filling and delicious. It is practically begging to be served with my lemon garlic pasta but if you would prefer to keep it low-carb, it also pairs well with garlic parmesan zucchini.
Ingredients and Substitutions
- Butter - for vegan or dairy-free options try vegan butter substitute or olive oil.
- Chili Flakes - pepper or cajun seasoning could also be used. Note: if you use cajun seasoning, reduce the added salt.
- Garlic - Fresh is best, but you can substitute with 3 teaspoons of garlic powder.
- Lemon Juice
- Italian Parsley
- Salmon Filets - Swap with steelhead trout for the most similar flavor, but you can use any firm fish. Be sure to modify the cooking time according to the thickness of the fish you are using.
- Fresh Asparagus - you can swap fresh green beans, sliced zucchini, or broccoli
- Cherry Tomatoes (optional)
- Olive Oil
See the recipe card for quantities.
Many people are intimidated by cooking fresh fish. This sheet pan roasted salmon is not only easy but practically foolproof.
Before you start cooking preheat your oven to 400 degrees F. If you are using skin-on salmon, then place your greased sheet pan in the oven so that it can heat up as well.
Combine the softened butter, chili flakes, garlic, parsley, and one-half teaspoon of salt in a small bowl.
Pat the salmon filets dry with clean paper towels, then spread the butter mixture over each filet
Carefully remove the sheet pan from the oven. Place the salmon filets down the center of the pan. Arrange the asparagus and tomatoes along the side.
Drizzle the vegetables with oil, and season them with salt and pepper. Pour the lemon juice over the salmon and vegetables.
Place the sheet pan in the oven and bake for 15-20 minutes until the salmon reaches an internal temperature of 145 degrees F. Allow it to cool for a couple of minutes before serving.
Here are some of my favorite ways to change up this recipe:
- Cajun Butter Salmon - Swap the chili flakes and salt for 2-3 teaspoons of cajun seasoning (keep the salt if you are using a low or no-sodium seasoning blend)
- Use Different Vegetables - Whether asparagus isn't in season or you just don't care for it, there are several other great veggie options for this recipe. Try using zucchini or yellow squash spears, fresh green beans, broccoli florets, or even skip roasting the veggies entirely and serve the salmon with a simple salad instead.
Salmon is best enjoyed immediately after cooking. If you do have leftovers store them in the fridge for 2-3 days. Reheat the salmon and vegetables in the microwave or oven until heated through.
It is best to use a metal pan when cooking salmon, but if glass or ceramic is all that is available to you, then it will work as well.
Depending upon the thickness of your filets, salmon should cook in 15-20 minutes at 400 degrees F.
Sheet Pan Salmon and Asparagus
- 8 tablespoon Butter softened
- ½ teaspoon Chili Flakes more or less to taste
- 6 cloves Garlic minced
- ⅓ cup Lemon Juice about 2 lemons
- ⅓ cup Fresh Italian Parsley washed and finely chopped
- 6 Salmon Filets about 2 pounds
- 2 lb Fresh Asparagus washed and trimmed
- 1 pint Cherry Tomatoes
- 1 tablespoon Olive Oil
- 1 ½ teaspoon Salt divided
- ½ teaspoon Pepper
- Grease a large sheet pan and place it in the center of your oven. Preheat the oven to 400° F.
- While the oven and the pan are preheating combine the butter, chili flakes, garlic, ½ teaspoon of salt, and chopped parsley. Stir to create a paste.8 tablespoon Butter, ½ teaspoon Chili Flakes, 6 cloves Garlic, ⅓ cup Fresh Italian Parsley
- Pat the salmon filets dry with paper towels and then rub the butter mixture over the top of the salmon.6 Salmon Filets
- Carefully remove the sheet pan from the oven. Place the salmon, skin side down in the center of the sheet pan. Leave about 1" of space between each filet.
- Arrange the asparagus and tomatoes around the salmon. Drizzle the vegetables with olive oil, and sprinkle with the remaining salt and pepper. Slowly pour the lemon juice over the salmon and vegetables.2 lb Fresh Asparagus, 1 pint Cherry Tomatoes, 1 tablespoon Olive Oil, 1 ½ teaspoon Salt, ½ teaspoon Pepper, ⅓ cup Lemon Juice
- Bake in the preheated oven for 16-20 minutes or until the salmon flakes easily with a fork and reaches an internal temperature 145° F. Allow the salmon to rest for 3-5 minutes before serving.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.