Sheet Pan Salmon
User Reviews
5
Sheet Pan Salmon
Description
This recipe features salmon fillets roasted alongside fresh asparagus on a single baking sheet. A sauce made from melted butter, olive oil, lemon juice, garlic, and thyme is brushed on both the fish and vegetables before roasting. The salmon cooks first at 400°F, then the asparagus is turned and baked further before finishing under the broiler to crisp the salmon's surface. The result is salmon with a crispy, golden browning, and asparagus cooked through but still vibrant and firm.
Serving the salmon and asparagus with rice is suggested, providing a complete but simple meal. Additional lemon juice or fresh parsley can be added for brightness and garnish. The method allows flexibility to substitute various vegetables or seasonings as desired.
Leftovers store well refrigerated for up to 2-3 days. Vegetables needing longer cooking can be baked first, then salmon and asparagus added later. Garlic powder may replace fresh garlic if necessary. Optional variations include switching seasonings to lemon pepper, Italian herbs, or honey mustard-based sauces.
Ingredients
- 2 salmon 8 ounces each, filets
- ¾ pound asparagus ends trimmed
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon thyme fresh
Instructions
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper or aluminum foil.
- Place the salmon and asparagus on the baking sheet in separate sections .
- In a small bowl, add the melted butter, olive oil, lemon juice, minced garlic, and thyme and mix together well.
- Brush the butter mixture onto the salmon and asparagus and sprinkle with salt and pepper.
- Bake for 10 minutes
- Turn the asparagus over and bake for an another 5 minutes.
- Turn to oven to high broil and broil for 2-3 minutes until the top of the salmon is crispy and golden brown.
- Serve over white or brown rice.
- Top with additional lemon juice and garnish with fresh parsley if desired.
Notes
- Store any leftovers in an airtight container in the refrigerator for 2-3 days to maintain freshness.
- Try substituting asparagus with broccoli, green beans, Brussels sprouts, zucchini, or other vegetables.
- For heartier vegetables like potatoes or squash, bake them before adding salmon and asparagus to the pan to ensure proper cooking.
- Garlic powder can be used instead of fresh garlic when preferred.
- Seasoning variations like lemon pepper, Italian seasoning, honey mustard, or fresh herbs can be used for different flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 294kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 102mg | 4% |
| Potassium | 746mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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