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Easy One-Pan Lemon Garlic Salmon with Asparagus

one pan lemon garlic salmon asparagus - featured image
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A quick and healthy sheet pan dinner featuring flaky salmon and caramelized asparagus, all tied together with a simple lemon-garlic butter sauce. Ready in 25 minutes with minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each), skin on or off
  • 2 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
  • 1 bunch asparagus (about 1 pound), woody ends trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ¼ teaspoon garlic powder (optional)
  • Lemon wedges, for serving
  • Fresh parsley or dill, chopped (optional)
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Rinse the asparagus and snap off the woody ends. Pat dry. In a medium bowl, toss the asparagus with 1 tablespoon olive oil, ¼ teaspoon salt, a pinch of pepper, and ¼ teaspoon garlic powder if using. Spread the asparagus in a single layer on one half of the prepared baking sheet.
  3. Roast the asparagus alone for 5 minutes.
  4. While the asparagus roasts, melt 2 tablespoons of butter in a small bowl. Add 3 minced garlic cloves, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon dried dill. Whisk until combined.
  5. Pat the salmon fillets dry with paper towels. Place them on the other half of the baking sheet, skin-side down if using skin-on fillets. Brush or spoon the lemon garlic butter sauce evenly over each fillet. Drizzle a little sauce on the asparagus as well.
  6. Return the baking sheet to the oven and roast for 10-12 minutes, depending on the thickness of your salmon. For medium-rare, cook to an internal temperature of 120-125°F (49-52°C). For medium, aim for 125-130°F (52-54°C). The salmon should be opaque and flake easily with a fork. The asparagus should be tender-crisp with lightly browned tips.
  7. Optional: Switch the oven to broil for the last 1-2 minutes of cooking for extra caramelization. Watch carefully to avoid burning.
  8. Remove the baking sheet from the oven and let the salmon rest for 2-3 minutes. Squeeze fresh lemon juice over everything, garnish with chopped parsley or dill and a sprinkle of flaky sea salt if desired. Serve with extra lemon wedges on the side.

Notes

For dairy-free, swap butter for olive oil. Give asparagus a 5-minute head start to ensure perfect texture. Pat salmon dry for best results. Use an instant-read thermometer for perfectly cooked salmon. Double the butter sauce if desired.

Nutrition

Keywords: salmon, asparagus, one-pan, sheet pan dinner, lemon garlic, healthy, quick dinner, weeknight dinner

Find it online: https://cookluma.com/easy-one-pan-lemon-garlic-salmon-with-asparagus/