Dinner · Fish
Sheet-Pan Lemon Garlic Salmon and Asparagus
Salmon fillets and asparagus roasted together on one pan with lemon and garlic, in about 25 minutes.
⏱ 25 min (10 min prep, 15 min cooking)
🍽 Serves 4 · 1 fillet plus asparagus
quickkid friendly
gluten freedairy free
ContainsFish. Check the labels on what you buy; brands differ.
Ingredients
Sheet pan
- 4 fillet Salmon fillets, about 6 ounces each
- 1 lb Asparagus, tough ends snapped off
- 3 tbsp Olive oil
- 3 clove Garlic, minced
- 2 tbsp Lemon juice (bottled)
- 1 tsp Dried dill weed
- 1 tsp Table salt
- ¼ tsp Ground black pepper
- 1 Lemon, sliced (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet, instant-read thermometer.
- Heat the oven to 425°F. Stir the oil, garlic, lemon juice, dill, salt and pepper together.
- Spread the asparagus on one side of the baking sheet and toss with about a third of the lemon-garlic oil.
- Set the salmon skin side down on the other side and brush with the rest. Lay lemon slices on top if using.
- Roast 12 to 15 minutes, until the salmon flakes easily with a fork and reads 145°F in the thickest part.
🌡 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadMix the lemon-garlic oil and trim the asparagus up to 1 day ahead. Leftovers keep 3 days in the fridge.
↺ LeftoversFlake cold salmon over a salad or into a wrap, or reheat gently to 165°F.
🧒 With kidsCheck small portions for pin bones before serving to little ones.
Dairy-free swapAlready dairy-free.
Gluten-free swapAlready gluten-free.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.