Some nights, dinner needs to be simple but still feel like a win. That’s where this Sheet Pan Salmon and Asparagus comes in. Ten minutes of prep, one pan, and the oven does the rest. The salmon turns out tender, the asparagus roasts perfectly, and cleanup is basically nothing. It’s the kind of meal that makes you wonder why you’d ever fuss with more pots and pans.
Why This Sheet Pan Salmon and Asparagus Is a Weeknight Win
- Fast prep: You can prep this meal in just 10 minutes.
- Easy cleanup: Everything cooks on one pan, making cleanup a breeze.
- Big flavor: The combination of salmon and asparagus with tasty seasonings is hard to beat.
How to Make Sheet Pan Salmon and Asparagus (3 Steps & Timing)
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the salmon and asparagus: Line a large baking sheet with parchment paper. Whisk together olive oil, lemon juice, garlic powder, onion powder, salt, and pepper in a bowl. Place the salmon fillet on the sheet, toss the asparagus in half of the mixture, and arrange it around the salmon. Drizzle the rest of the mixture over the salmon.
- Bake: Put the sheet pan in the oven for 12–15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp. Let it rest for 2–3 minutes before serving.
Ingredients
- 1.5 lbs salmon fillet, skin on or off
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Quick Sides & Serving Ideas
- Quinoa or brown rice for a hearty side.
- A simple green salad for freshness.
- Roasted potatoes for an additional tasty option.
- A yogurt-based sauce for a cool twist.
Storage & Reheat (No Soggy Leftovers)
Store leftovers in the fridge for up to 3 days. You can freeze them for up to 2 months. To reheat without sogginess, use an air fryer or oven for a few minutes.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped asparagus or veggies.
- Buy a pre-marinated salmon fillet for flavor.
- Opt for rotisserie chicken as an easy protein option.
- Try bagged salad mixes for a quick side salad.
Smart Swaps & Variations
- Swap salmon for another fish like trout or tilapia.
- Use asparagus in a frozen form for convenience.
- Replace olive oil with avocado oil for a different flavor.
- Substitute lemon juice with lime juice for a zesty kick.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Sheet Pan Salmon and Asparagus
Ingredients
Main Ingredients
- 1.5 lbs salmon fillet, skin on or off
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Whisk together olive oil, lemon juice, garlic powder, onion powder, salt, and black pepper in a bowl.
- Place the salmon fillet on the sheet and toss the asparagus in half of the mixture, arranging it around the salmon.
- Drizzle the rest of the mixture over the salmon.
Cooking
- Bake in the oven for 12–15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.
- Let the dish rest for 2–3 minutes before serving.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs about Sheet Pan Salmon and Asparagus
Q1: Can I use frozen salmon for this recipe?
Yes, but thaw it first. Frozen salmon tends to hold extra water, and if you bake it straight from frozen, you’ll get soggy results. Pat it dry with paper towels before seasoning so it roasts up tender and flavorful.
Q2: What’s the best way to keep asparagus from getting mushy?
The trick is high heat and short cook time. Roast at 400°F so the asparagus stays crisp-tender instead of limp. Also, don’t overcrowd the pan give the spears some breathing room so they roast instead of steam.
Q3: How do I know when the salmon is done?
Salmon is ready when it flakes easily with a fork and looks opaque in the center. A meat thermometer makes it foolproof pull it out at 145°F. Let it rest a couple of minutes before serving so the juices settle.
Q4: Can I swap in other veggies instead of asparagus?
Absolutely. Green beans, broccoli, or zucchini all work great. Just keep in mind cooking times thicker veggies may need an extra few minutes in the oven, while thinner ones cook quickly.
Q5: What sides go best with sheet pan salmon and asparagus?
Quinoa or brown rice are hearty options, but I love it with a simple salad for balance. If you want comfort food vibes, roasted potatoes are a winner. A yogurt or dill sauce on the side also adds a cool, fresh twist.
Your Turn to Give It a Try
Sheet Pan Salmon and Asparagus is a great choice for a quick, fuss-free dinner. With simple ingredients and easy steps, you’ll have a nutritious meal that’s both satisfying and full of flavor. Enjoy your delicious creation tonight!
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