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Sheet Pan Salmon and Asparagus

Sheet pan salmon and asparagus roast together for an easy dinner with flaky salmon, tender asparagus, and bright lemon. A quick 5-minute head start gives the asparagus time in the oven before the salmon goes onto the pan.
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Prep Time 10 minutes
Cook Time 17 minutes
Resting 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the asparagus
  • 1 lb asparagus medium, tough ends trimmed
  • 1 tbsp olive oil
  • 1 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the salmon
  • 4 salmon fillets 6-ounce
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp paprika
  • 1 lemon half sliced and half cut into wedges

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
Roast the asparagus
  1. Toss the asparagus with 1 tablespoon olive oil, 1 garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  2. Spread the asparagus in a single layer on the prepared pan.
  3. Roast for 5 minutes.
Add the salmon
  1. Pat the salmon dry.
  2. Rub the salmon with 1 tablespoon olive oil.
  3. Season the salmon with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
  4. Place the fillets skin-side down on the pan beside the asparagus.
  5. Top the salmon with the lemon slices.
  6. Roast for 10 to 12 minutes, until the salmon reaches 145°F at the thickest part and flakes easily with a fork, and the asparagus is tender.
  7. Rest for 3 minutes.
  8. Serve with the lemon wedges.

Notes

Pat the salmon dry so the seasoning adheres well. Refrigerate leftovers for up to 3 days; freezing is suitable. For a lower-sodium option, reduce the kosher salt to taste.