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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 minutes
Cook Time 13 minutes
Total Time 20 minutes
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!


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


  • 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?

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in your posts and I’ll re-share!