15-Minute Sheet Pan Salmon & Roasted Asparagus
Garlic herb salmon fillets baked on a single sheet pan alongside tender roasted asparagus spears.
sheet-pan Timer
Set for 12 mins @ 400°F (204°C)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Arrange trimmed asparagus on one side of a parchment-lined sheet pan; toss with olive oil, salt, and pepper.
Place 4 salmon fillets on the other side; brush with melted butter, garlic, dill, and lemon juice.
Bake at 400°F for 12-14 minutes until salmon flakes and asparagus tips are roasted and tender-crisp.
Garnish with lemon slices and serve directly from the pan for zero cleanup.
Step-by-Step Guided Instructions
Line a large 18x13-inch rimmed sheet pan with parchment paper. Snap woody ends off 1 lb fresh asparagus. Spread asparagus across half the pan, drizzle with 1 tbsp olive oil, and toss with 1/2 tsp kosher salt.
Parchment paper prevents delicate fish skin from sticking and makes cleanup instant.
Melt 2 tbsp butter. Whisk in 2 minced garlic cloves, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Whisking lemon juice into warm butter creates a rich emulsion that glazes the fish.
Place four 6-oz salmon fillets skin-side down on the open side of the sheet pan. Brush the garlic dill butter generously across the tops of the salmon fillets.
Space salmon fillets 1 inch apart so hot air circulates evenly around each fillet.
Bake at 400°F on the middle oven rack for 12 to 14 minutes. Salmon is done when opaque in center (135°F internal) and asparagus is tender when pierced with a fork.
Both salmon and asparagus have the exact same 12-minute cook time at 400°F, making this the perfect one-pan match.
Turn on the oven broiler for the final 90 seconds if you like caramelized golden tips on your asparagus.
Serve salmon flaked over rice; roast baby carrots alongside asparagus for sweeter vegetable options.
- Lemon herb rice pilaf
- Roasted asparagus spears
- Garlic butter sourdough
Reheat in a 350°F toaster oven for 4 minutes to keep texture crisp.