Sheet Pan Lemon Butter Salmon and Asparagus is a one pan meal that is super easy to make and on the table in just 30 minutes. The salmon and asparagus are baked in a lemony herb butter that is full of bright fresh flavor!

If you're not familiar with cooking fish, I know it can be intimidating. Do you bake it? Do you fry it? Skin on? Skin off? It seems like there's a lot to consider when thinking about making fish, but I am here to tell you that cooking healthy fish like salmon is SO easy to do!

This recipe uses the oven method of preparation and cooks your side dish (lovely fresh asparagus) right alongside the fish. Sometimes I like to add a nice light pasta like this Lemon Caper Pasta or a rice dish like this Garlic Rice with Cilantro. Delish!

It really couldn't be any easier! And the lemon butter sauce drizzled over everything is fabulous and makes this a meal you won't soon forget. I hope you love it as much as I do!

HOW TO MAKE SHEET PAN SALMON AND ASPARAGUS

Sheet pan salmon and asparagus is very easy to make! First, fresh asparagus is tossed with olive oil, salt, and pepper and roasted in the oven for 10 minutes at 425 degrees F. Next, the salmon is added to the pan and drizzled with a melted herb butter mixture made with butter, lemon juice, garlic, rosemary, thyme, paprika, salt, and pepper. The pan is returned to the oven for 10 more minutes. See below for a detailed ingredients list and instructions.

SHOULD I LEAVE THE SKIN ON THE SALMON?

Leaving the skin on the salmon or removing it is a personal preference. If you leave the skin on, the salmon will slide right off of it once cooked. You can also eat the skin if you want to! It is completely edible.

CAN I SUBSTITUTE DRIED HERBS?

You can substitute dry herbs for the fresh herbs, but the fresh herbs will give the dish a more vibrant, aromatic flavor. I suggest using the fresh herbs if you can! If you absolutely have to use dried herbs, reduce the amount to 1/2 teaspoon each of the rosemary and thyme.

WHY IS THERE WHITE STUFF ON MY SALMON?

The "white stuff" that sometimes oozes out of your salmon when you cook it is called albumin. It is a protein found in all salmon that solidifies when salmon is cooked. The more well done the salmon is cooked, the more albumin will collect on the surface of the salmon. Don't worry, the albumin may look weird, but it's edible and doesn't affect the taste of your salmon!

HOW LONG DOES COOKED SALMON LAST IN THE FRIDGE?

You can keep leftover salmon in an airtight container in the refrigerator for up to three days.

MORE YUMMY SALMON RECIPES

Looking for more delicious recipes that use salmon? Check out a few of the most popular salmon recipes from the archives:

• Air Fryer Salmon
• 5 Minute Smoked Salmon Dip
• Crispy Skin Salmon Piccata

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

4 servings

Sheet Pan Lemon Butter Salmon and Asparagus

Sheet Pan Lemon Butter Salmon and Asparagus is a one pan meal that is super easy to make and on the table in just 30 minutes. The salmon and asparagus are baked in a lemony herb butter that is full of bright fresh flavor!

  prep time: 5 MINcook time: 20 MINtotal time: 25 MIN 

INGREDIENTS

2 lbs asparagus
2 tablespoons olive oil
1 teaspoon kosher salt, split
1/2 teaspoon black pepper, split
1/2 cup butter, melted
2 tablespoons lemon juice
2 cloves garlic, minced
2 teaspoons fresh minced rosemary
2 teaspoons fresh minced thyme
1/2 teaspoon smoked paprika
4 salmon fillets
1 tablespoon fresh minced parsley
1 lemon, cut into wedges

INSTRUCTIONS

1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Trim the asparagus by breaking off the ends. (Hold the asparagus by the end and snap it off wherever it naturally breaks.) Arrange the asparagus on the baking sheet, drizzle with the olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the asparagus to coat and arrange in a single layer. Bake the asparagus in the preheated oven for 10 minutes.

3. Meanwhile, combine the melted butter, lemon juice, garlic, rosemary, thyme, paprika, and 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4. Remove the asparagus from the oven and push it to the sides of the pan. Arrange the salmon skin side down down the center of the pan.

5. Drizzle the salmon and asparagus with the butter mixture. Return the pan to the oven and bake for 8 minutes or until the salmon is cooked to your liking. Garnish with fresh minced parsley and serve immediately with the lemon wedges on the side.

NOTES

Author: Becky

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