Baked Salmon with Asparagus (Sheet Pan)

Name: Baked Salmon with Asparagus (Sheet Pan)
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 6 serving
Ingredients: 24 ounces salmon; 2 pounds asparagus; ½ cup butter; 3 cloves garlic; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 2 teaspoons fresh parsley; 1 teaspoon lemon thyme; ¼ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon ground black pepper; olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings
6
Calories
375 kcal
Course
Main Course
Cuisine
American

Baked Salmon with Asparagus (Sheet Pan)

Iris Warren

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Savory herbed Baked Salmon with Asparagus is an incredibly easy sheet pan recipe. Made with simple healthy ingredients, it's a hearty and delicious meal the whole family will love!

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Ingredients

Servings

24 ounces salmon cut into 6-4 ounces pieces
2 pounds asparagus
½ cup butter softened
3 cloves garlic minced
Zest of 1 lemon
1 tablespoon fresh lemon juice
2 teaspoons fresh parsley chopped
1 teaspoon lemon thyme chopped
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground black pepper
olive oil for brushing the pan

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Instructions

Preheat oven to 425°F.
Brush your sheet pan with olive oil, then place the 6 pieces of salmon (spaced apart) in a row down the middle.
Wash, dry and trim the ends off your asparagus.
Divide them into 4 bunches and place them above and below the row of salmon on your sheet pan.
In a small mixing bowl, add in the remaining ingredients to make the compound butter.
Mix together until well combined.
Spread the compound butter over each piece of salmon, and dollop the rest over the asparagus.
Bake for 13-15 minutes, or until cooked through. Cooking times will vary based on the thickness of your salmon, so it’s best to use an instant read thermometer. They will be done once they reach an internal temperature between 125°F-145°F, depending on your personal preference. While the FDA recommends 145°F, personally I prefer mine around 125°F.
Pour the butter sauce over the salmon and asparagus and serve with a garnish of parsley and some lemon slices.