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Sheet Pan Lemon Salmon
Course:
Dinner, Main Course
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
2
Calories:
525
kcal
Author:
Becky Hardin
Ready in less than 30 minutes, add Sheet Pan Lemon Salmon to the weeknight dinner menu! With zesty lemon, garlic, and fresh herbs, this sheet pan dinner recipe is bursting with fresh flavor.
Print Recipe
Equipment
Baking Sheet
Ingredients
2
(6-ounce)
center cut salmon filets
¾
pound
asparagus
ends trimmed
2
tablespoons
olive oil
2
tablespoons
unsalted butter
¼ stick, melted
1
lemon
juiced
2
garlic cloves
minced
1
teaspoon
freshly minced thyme
Kosher salt and ground black pepper
to taste
4
slices
fresh lemon
for garnish
Chopped fresh parsley
for garnish
Cooked rice
for serving
Instructions
Preheat oven to 400°F. Line a baking sheet with foil and spray with nonstick spray. Set aside.
Place the salmon on one half of the baking sheet and the asparagus on the other.
2 (6-ounce) center cut salmon filets,
¾ pound asparagus
In a small bowl, whisk the olive oil, melted butter, lemon juice, minced garlic, and minced thyme together.
2 tablespoons olive oil,
2 tablespoons unsalted butter,
1 lemon,
2 garlic cloves,
1 teaspoon freshly minced thyme
Brush the salmon and asparagus with the butter mixture and lightly sprinkle with salt and pepper.
Kosher salt and ground black pepper
Roast for 10 minutes, flip the asparagus, and roast for an additional 5 minutes.
Broil the salmon for 2-3 minutes, until the top is golden brown and crisp.
Serve with rice, drizzle with any additional sauce, and garnish with lemon slices and parsley.
4 slices fresh lemon,
Chopped fresh parsley,
Cooked rice
Video
Notes
Storage:
Store salmon and asparagus in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving:
1
g
|
Calories:
525
kcal
|
Carbohydrates:
14
g
|
Protein:
39
g
|
Fat:
37
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
124
mg
|
Sodium:
82
mg
|
Potassium:
1293
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
1767
IU
|
Vitamin C:
48
mg
|
Calcium:
92
mg
|
Iron:
6
mg