Sheet Pan Lemon and Herb-Roasted Salmon and Asparagus

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Prep time15 minutes
Cooking time20 minutes
Total time35 minutes


The first little taste of warm weather we’ve had has left me craving light, refreshing meals to balance all the heavy comfort foods I’ve been eating this snowy winter. This salmon and asparagus recipe brings the loveliest of early spring produce, fresh asparagus, together with flavorful salmon, all in a garlic and herb topping punchy with lemon to wake up your tastebuds. Everything roasts on one sheet pan, so cleanup is easy!


1 1/2 pound
salmon, fillets (fresh)
lemon zest (save the rest for later)
2 tablespoons
olive oil, extra virgin
2 tablespoons
parsley, fresh (chopped)
4 cloves
garlic (minced)
1 pound
salt (to taste)
black pepper (to taste)


Line a baking sheet with foil and place in oven; preheat oven and sheet to 400F. Combine lemon zest, olive oil, parsley, and garlic in a small bowl; season to taste with salt and pepper. Once preheated, remove baking sheet from the oven, spray foil with cooking spray or grease lightly with oil, and lay salmon skin-side down at one end. Top with roughly 2/3rds of the herb mixture and cover with foil. Add asparagus to the other end of the tray and top with remaining herb mixture, turning with tongs to coat the spears fully.

Roast in preheated oven for 15 minutes, remove foil, and cook for an additional 5 minutes or until salmon filet is cooked through.

Cut zested lemon into wedges and squeeze over salmon and asparagus before serving.