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Baked salmon with asparagus on foil-lined sheet pan
Mark Ellis

Baked Salmon with Asparagus – Easy Sheet Pan Dinner

This baked salmon with asparagus recipe is the ultimate weeknight win: fast, healthy, and elegant with zero fuss. Cooked on a single sheet pan, it combines juicy, flaky salmon with crisp-tender asparagus, all brightened with fresh lemon and olive oil. It’s gluten-free, dairy-free, and protein-packed, making it perfect for both simple family dinners and casual entertaining. Prep takes less than 5 minutes, cleanup is effortless, and you can pair it with rice, couscous, or a salad to round out the meal. Whether you're a beginner or a pro, this recipe delivers every single time.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings: 2
Course: Main Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 salmon fillets 5–6 oz each, skin-on
  • 1 bunch asparagus trimmed
  • 2 tablespoons olive oil
  • 1 lemon juiced (plus zest optional)
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • Optional: cooked couscous rice, or quinoa to serve

Equipment

  • Sheet pan (lined with foil or parchment)
  • Aluminum foil (for steam and easy cleanup)
  • Chef’s knife (for trimming asparagus and slicing lemon)
  • Cutting board
  • Measuring spoons
  • Small mixing bowl (optional, for pre-mixing oil and seasonings)
  • Oven (preheated to 375°F or 425°F depending on your method)
  • Tongs or spatula (for serving)

Method
 

  1. Preheat oven to 375°F. Line a sheet pan with foil.
  2. Arrange salmon fillets skin-side down on one side. Lay asparagus on the other.
  3. Drizzle with olive oil and lemon juice. Season with salt and pepper.
  4. Cover loosely with foil and bake for 18–20 minutes, until salmon flakes easily.
  5. Optional: zest lemon on top and garnish with fresh herbs.
  6. Serve with couscous, rice, or brunch hash if desired.

Notes

– For crispier asparagus, leave uncovered the last 5 minutes.
– For frozen salmon, start baking it 10 minutes before adding asparagus.
– Season with garlic, Dijon mustard, or smoked paprika for flavor twists.