Sheet Pan Lemon-Herb Salmon with Asparagus

May 6, 2022

If you’re looking for a quick, easy, and healthy dinner that comes together in record timing, then look no further because this recipe is IT! My Sheet Pan Lemon-Herb Salmon with Asparagus is a light and healthy dinner AND a side dish rolled into one. Plus, this recipe is gluten-free, dairy-free, and takes only 20 minutes to make, making it perfect for the whole family to enjoy!

A big bowl of the sheet pan lemon-herb salmon with asparagus. A few slices of lemon rests in the bowl

When it comes to making a delicious weeknight dinner, there are three things I look for: 1. that it’s healthy, 2. that it will reheat well (I love me some leftovers) and 3. that it takes under 30 minutes to make. As much as I love cooking and creating healthy, delicious recipes, I just can’t justify spending more than 30 minutes making dinner most nights. But lucky for me (and you, if you’re in the same boat) there are plenty of recipes that come together in under 30 minutes. Like this one!

All you need is one sheet pan and 20 minutes to make this delicious recipe. It’s basically a “set-it-and-forget-it” type dish! This bight, vibrant, lemony salmon is perfect year-round, but is especially perfect for the summer time. Salmon is one of my favorite lean proteins, and is full of heart-healthy Omega 3’s, B vitamins, Potassium, Selenium, and so many other benefits!

Whenever I make salmon, I try to use wild-caught, to ensure that it contains less environmental containments and has higher health benefits. However, wild-caught does tend to be a little more expensive, so with that, I say: do what works for you! Whether you use wild or farmed salmon, this recipe will be delicious, and will nourish your body from the inside out.

What You Need to Make This Quick & Easy Salmon Recipe

To make this recipe, all you need are a few simple and easy ingredients! In addition to the salmon and the asparagus, we’ll also be making a homemade marinade that is absolutely to DIE for.

  • Salmon Fillets: Of course, you need salmon to make this recipe! I am using sockeye salmon, but feel free to pick your favorite variety and use it here!
  • Asparagus: Asparagus and salmon go together so well. Plus, asparagus is a great source of fiber, and can help aid in digestion!
  • Olive Oil: I love using olive oil because it’s heart-healthy, full of delicious healthy fats, and adds the best flavor! However you could also use avocado oil here, if preferred.
  • Lemon Juice + Zest: To make this salmon lemony, you’ll need both the juice and zest from one lemon.
  • Garlic: As always, I recommend using fresh garlic in this recipe. Why is that? Because fresh garlic adds the best flavor!
  • Seasonings: In this recipe, we’ll be using dried thyme, dried parsley, and salt and pepper to taste. Woohoo!
A bowl of the lemony-herb salmon with asparagus, sitting on an orange napkin. A small bowl of salmon can be seen off to the side.

How to Make The Perfect Summertime Salmon Recipe

Making this recipe is super simple and easy! First, start by preheating your oven to 400 F and line a baking sheet with parchment paper. Place your salmon fillets on the baking sheet and set aside.

Next, prepare your marinade. In a small bowl, whisk together the marinade ingredients and brush the marinade on top of each fillet of fish.

Add your asparagus to the side of the salmon and brush it with the remaining bit of the marinade.

Bake for 12-13 minutes, then remove from the oven and enjoy! Store any leftovers in an airtight container for up to three days. Enjoy!

A close up of the raw salmon fillets, lined up on a baking sheet, and sprinkled with the marinade.

Wondering How to Serve This Salmon? Look no Further!

While this salmon and asparagus is perfect on its own, sometimes we want something a little extra to help kick it up a notch. If you’re looking for that something extra, then look no further. I’ve got you!

This salmon dish pairs wonderfully with my Copycat Chipotle Cauliflower Cilantro Rice for a veggie-packed side dish that’s sure to keep you full and satisfied! Or, try it with my Mediterranean Quinoa Salad for a healthy twist!

Something more decadent calling your name? Try it with my Simple Lemon Garlic Pasta for a kicked-up dinner!

Or, serve it with a side of my Hearty Tuscan White Bean Soup for a cozy and comforting meal that’s perfect for summer nights. The opportunities are truly endless!

If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xX

** Photography by Bea Moreno
A big bowl of the sheet pan lemon-herb salmon with asparagus. A few slices of lemon rests in the bowl
Dairy Free/gluten-free/Grain Free/Nut Free/Paleo/Refined Sugar Free

Sheet Pan Lemon-Herb Salmon with Asparagus

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Nicole Modic
Prep Time 7 mins
Cook Time 13 mins
Total Time 20 mins
SERVES 4 Servings
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If you're looking for a quick, easy, and healthy dinner that comes together in record timing, then look no further because this recipe is IT! My Sheet Pan Lemon-Herb Salmon with Asparagus is a light and healthy dinner AND a side dish rolled into one. Plus, this recipe is gluten-free, dairy-free, and takes only 20 minutes to make, making it perfect for the whole family to enjoy!

Ingredients

For the Salmon + Asparagus:

  • 4 4-6 oz. Salmon Fillets
  • 1 Pound Asparagus ends trimmed

For the Marinade:

  • 1/4 Cup Olive Oil
  • 1 Lemon juiced + zested
  • 1 Tablespoon Dried Thyme
  • 1 Tablespoon Dried Parsley
  • 3 Cloves Fresh Garlic mashed
  • Salt & Pepper to taste

Instructions

  • First, start by preheating your oven to 400 F.
  • Line a baking sheet with parchment paper and place your salmon fillets on top of it. Set aside.
  • Next, prepare the marinade by whisking the marinade ingredients together in a small bowl.
  • Pour the marinade evenly over the salmon fillets, saving a bit at the end.
  • Next, place your asparagus on the baking sheet and evenly coat them with the remainder of the marinade.
  • Bake for 12-13 minutes, until the salmon is cooked all the way through.
  • Remove from the oven, serve, and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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