Dinner

Sheet Pan Salmon

Name: Sheet Pan Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 4 salmon fillets (6 ounces each, skin-on or skinless); 1 pound fresh asparagus, trimmed; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 1 lemon, cut into 8 thin slices; 2 tablespoons fresh dill, or 1 teaspoon dried dill; 2 cloves garlic, minced

Salmon fillets roasted with fresh asparagus in a single layer, finished with bright lemon and fragrant herbs. Flaky, tender fish and tender-crisp vegetables ready in under 20 minutes, with minimal cleanup.

338calper serving 37gprotein 8gcarbs 18gfat 10min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Sheet Pan Salmon — common questions

Can I prep this ahead?

Yes. Trim asparagus and place on the pan the morning of cooking. Pat salmon fillets dry, arrange on the pan, and refrigerate uncovered up to 4 hours (uncovered so the surface stays dry for better browning). Add oil, seasoning, and lemon slices just before roasting.

What if I don't have fresh dill?

Use ½ teaspoon dried dill, or substitute 1 teaspoon fresh parsley, ½ teaspoon dried thyme, or a pinch of paprika. You can also roast the salmon plain with just lemon—it's delicious either way.

Why is my salmon dry or mushy?

Overcooking causes dryness; use a thermometer and pull it out at 145°F. Mushy texture usually means the oven temperature is too low—make sure it's fully preheated to 400°F. Don't cover the pan with foil.

Can I use frozen salmon?

Yes. Thaw it in the refrigerator overnight, then pat completely dry before roasting. Frozen salmon sometimes releases more moisture, so let it sit uncovered on the pan for 15 minutes after removing from the fridge to allow surface moisture to evaporate.

What should I serve with this?

The asparagus is built in. Add rice pilaf, roasted potatoes, or a simple green salad on the side. A squeeze of fresh lemon juice over the salmon just before eating brightens everything.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8 to 10 minutes until just warmed through. Salmon is also delicious served cold in salads or on toast the next day.