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