Sheet Pan Lemon Salmon

5 from 2 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Becky Hardin

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