Roasted Lemon Salmon and Asparagus Sheet Pan Meal (Video)
I love everything about this ultra-simple Salmon and Asparagus Sheet Pan Meal, and this easy dinner idea is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
Click here to PIN Roasted Lemon Salmon and Asparagus Sheet Pan Meal!
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Roasted Lemon Salmon and Asparagus Sheet Pan Meal!
If there’s one thing I know about the internet, it’s that things are always changing. For example, I first made this super-easy, cooks-in-one-pan, tastes-amazing Salmon and Asparagus Sheet Pan Meal back in 2011, long before anyone had even heard of Sheet Pan Meals. In the original version I mentioned it had three of my favorite ingredients (salmon, asparagus, and lemon) and said it was the type of recipe that always appeals to me. And sure enough, I’ve been making it pretty much every spring when fresh asparagus starts going on sale.And when I made this again recently I decided to take photos to get better pictures for this favorite dinner. And I also decided to rename it Roasted Lemon Salmon and Asparagus Sheet Pan Meal, since that’s what people would be calling it these days, and I also changed the recipe to serve four, since that’s what most of my dinners are on the blog.
I’ll leave the original printer friendly recipe link in place, in case anyone has it bookmarked. (The new recipe for Salmon and Asparagus Sheet Pan Meal is just doubled, and I did things in a slightly different order which seemed to flow better this time, but if you only want two servings use the original link.) It’s asparagus season for a few months now, so grab some salmon, some asparagus, and a lemon and give this easy Salmon and Asparagus Sheet Pan Meal a whirl!
Break one piece of asparagus to see how much of the stem to trim, then trim all the other pieces to that point. Cut asparagus into pieces about 3 inches long. Toss the asparagus with 1 T. olive oil, salt, and fresh ground black pepper. Spray baking sheet with oil or non-stick spray, then spread the asparagus out in a single layer and start to roast in a preheated 450F/230C oven.
Zest the lemons into a small bowl. Cut zested lemons in half and squeeze the juice into a different bowl, then add 2 T of lemon juice to the zest. (I love lemon zest, so if you don’t you might not want that much.) Whisk 3 T extra virgin olive oil into the lemon zest and juice and set the lemon oil aside.
Blot the salmon dry with paper towels, then rub rub each salmon filet with olive oil and season with salt and pepper and your favorite fish rub. (I love Szeged Fish Rub, so I used some of that.)
After asparagus has roasted about 5 minutes (or a couple of minutes longer for thick spears) push it over and put the salmon filets on one end. Continue to roast about 10 minutes more. My salmon was perfect after 10 minutes, but thicker pieces might need 1-2 minutes more. The fish should feel barely firm when it’s done. Drizzle salmon and asparagus with the lemon oil and serve hot.
I’d love this Salmon and Asparagus Sheet Pan Meal with The BEST Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Cauliflower Rice with Basil, Parmesan, and Pine Nuts for a low-carb side dish.
Roasted Lemon Salmon and Asparagus Sheet Pan Meal
(Makes 4 servings, see original printer friendly link below for a version with only 2 servings. This recipe was barely adapted from one by Tony Rosenfield in Fine Cooking.)
Ingredients:
2 large lemons
3 T + 1 T + 1 T extra virgin olive oil
1 lb. fresh asparagus (or a little more if you’d like)
salt and fresh ground black pepper to taste, both for asparagus and salmon
4 salmon pieces, about 6 oz. each
Szeged Fish Rub for seasoning the salmon (or other fish rub of your choice)
Instructions:
Preheat oven to 450F/230C. Spray baking sheet with non-stick spray or brush with olive oil.
Hold an asparagus piece in both hands and bend until it snaps to see how much of the woody stem you should cut off. Then trim other pieces to that length and cut asparagus into pieces about 3 inches long. Put asparagus into a bowl and toss with 1 T olive oil plus salt and fresh-ground black pepper to taste.
Spread out asparagus onto baking sheet so it’s in a single layer and roast for 5 minutes (or slightly longer if the asparagus pieces are extra thick.)
While asparagus roasts use a microplane grater or small grater to zest the lemon rinds into a small measuring cup. (I used all the zest, but if you’re not that crazy about lemon zest you may not want it all.) Squeeze lemon juice into a small bowl, then measure 2 T juice and add to the lemon zest. (You can freeze the extra lemon juice if you have quite a bit.) Whisk 3 T extra virgin olive oil into the lemon zest-juice, then set the lemon oil aside.
Rub each piece of salmon on both sides with the other tablespoon of olive oil. Season salmon with salt and fresh ground black pepper to taste, and rub with fish rub.
After 5 minutes, push the asparagus over so there is room and put the salmon pieces on the baking sheet. Put salmon and asparagus back into oven and roast for about 10 minutes longer (or possibly 1-2 minutes longer if your salmon pieces are extra thick.) This is done when the asparagus is starting to soften and salmon feels barely firm to the touch. Drizzle desired amount of lemon oil over salmon and asparagus and serve.
Click Here for Printer Friendly Recipe (4 servings as above)
Click Here for Original Printer Friendly Recipe (2 servings)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Asparagus and salmon are both perfect low-carb ingredients, making this Salmon and Asparagus Sheet Pan Meal a great meal for any phase of the South Beach Diet or pretty much any other low-carb eating plan, even Paleo or Whole 30.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Ideas for Cooking Salmon:
Salmon and Avocado Stuffed Lettuce Wraps ~ Tried and Tasty
Foil-Baked Salmon with Basil Pesto and Tomatoes ~ Kalyn’s Kitchen
Miso-Sriracha Glazed Salmon ~ The Perfect Pantry
Roasted Asian Salmon and Green Beans Sheet Pan Meal ~ Kalyn’s Kitchen
Cracked Pepper Salmon ~ Teranerin Baking
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What a lovely one pan meal Kalyn. Love lemon zest and what a great idea using lemon zest oil. Perfect for a Spring dinner!
I've gone pretty crazy for asparagus lately also so bring. It. On.
I also have some salmon in the freezer…perfect timing!
I love lemon with salmon; it cuts the oily quality of the fish a bit, but still lets the flavor shine through. And I love asparagus any way. Now, if your brother has extra salmon and is willing to ship to Rhode Island…..
Great combination color and taste wise. Very springy.
Diana
Jeanette, thanks. I am crazy about lemon zest too, would put it in almost everything!
Joanne, glad I'm not the only one going crazy over asparagus.
Lydia, I was shocked at how much salmon and halibut my brother brought home. I think he's given it all away by now though.
Dianabol, thanks!
A perfect meal. I love the double-lemon oil.
This is honestly the ultimate in perfection to me. I love salmom bioth for the taste and the health benefits,The addition of lemon must add alot. I adore asparagus and love one pan meals!
Maria, thanks. I could eat that on just about any type of fish or veggies.
Maris, one-pan meals are always a plus!
Who could blame you for being into (or sure obsessed) asparagus this time of year?
Looks delicious and simple, I have trouble resisting adding Dijon to that sort of marinade.
Katerina, actually I think a touch of Dijon would be great in the Double-Lemon oil!
I like lemon with salmon. I think your recipe will pair really with an Arugula salad that I recently concocted. http://cuceesprouts.com/2011/05/blueberry-surprise-salad/
SO jealous that you have freshly caught salmon! Salmon and asparagus are the perfect pair in my humble opinion. Love the fact that this only uses one pan! Thanks for sharing 🙂
It has really been nice to get the salmon from my brother. He gave me some halibut too, but I've eaten most of it, sigh.
Two great foods in a meal! It has to be delicious and we've been on an asparagus binge here also. Thanks for the recipe!
I have a nice bunch of asparagus and will try your recipe tonight (minus the salmon).
I can't wait to see all of your "asparagus binge" recipes. This salmon sounds wonderful. How lucky you are to have some wild Alaskan salmon!
Pam, good to hear from a fellow asparagus-binger!
Simona, hope you like it!
Dara, more asparagus recipes coming soon. I do feel lucky to get all this great salmon.
Absolutely lovely photo and post!!! I hadn't seen this until today, but I made similar lamb with lemon zest, olive oil and herbs and I so agree! It just tastes like Spring!!!
This looks soo..good!!!
Oh Kalyn, asparagus, wild salmon and lemon…I don't have to say anything more!
ronelle
Funny thing, I was reviewing a healthy eating article about eating fish 3 x a week. I broiled halibut tonight with lemon…but I love your ONE PAN meal. I need more of those. Can't wait to try it.
Thanks!
I love salmon and it always makes me happy to find another recipe for it. And your photos are fabulous!
Sandra, thanks. So glad you liked it.
looks pretty darn good, if i do say so!
Salmon has to be one of the best fish to use when cooking, just so many possibilities.
Oh yum! I want some RIGHT NOW! ha ha. Oh wait, didn't I just eat dinner?! Meh, the stomach knows what it wants!
This was so good! My guest loved it too!
Didn't use all of the lemon oil (kept some for a single portion for the next day), but otherwise followed the recipe exactly. A keeper!
What a wonderful springtime meal. Salmon is so easy to cook and I often wonder why I don't make it at least three times per week.
Thanks Dara; I could definitely eat this over and over.
What a great combo, Kalyn! I've been craving salmon and eating it as often as possible lately. Pairing it with asparagus for this delicious one-pan meal is terrific!
Shirley
Hi Kalyn! I'm obsessed with asparagus. We have a farm nearby & buy it regularly in season. My fave way is to peel the bottom of it, then roll-cut it about 1.5 – 2 inches. I heat up a skillet with some butter (or Becel)then put in the asparagus & toss. Add salt, then a little water (1/4 cup maybe) & slap on the lid. Give it 2-3 minutes to steam/saute. When the water evaporates – it's done. Serve with lemon & pepper. I laughed when you mentioned "leftover asparagus"!! That NEVER happens around here. We've been known to eat a pound each! I love mine with basmati rice & nothing else. The rest of the family has a protein with theirs. Give this a try – it's so simple & soooo yummy.
Joy, definitely sounds good. Thanks for sharing.
Love how simple this healthy and filling dish is! Roasting them together in one tray makes everything easier! Fresh asparagus will be in season here after a few weeks nad I'm pinning your recipe to try then. It will be so healthy to my baby too when he's still inside:)
Everything I love on one plate…How wonderful!
I tease that I like fish with my lemon. Lemon is one of my favorite seasonings. I use the zest and juice often, but hadn't combined it with olive oil like that — yet.
I love asparagus and salmon and this sounds so tasty. It did give me an idea for dinner tonight or tomorrow night.
I'm generally not a fan of square dishes or patterned dishes, but I really like the dish on which you photographed the salmon and asparagus. It's very pretty. I'm not sure which I'm more attracted to — the meal or the plate!
Zerrin, I didn't know you were expecting a baby, congrats!
Yes, I do love that everything cooks together for this meal!
Wosnes, I'm a bit of a lemon freak myself. I agree about the patterned dishes but I did like this one. It came from either Ross or TJ Maxx, not sure which. But not expensive!
I decided it was time for me to restart Phase 1 of the SBD. It seemed harder this time, probably because I wasn't getting ready to get married:) This recipe was the first one I found on-line and it has inspired me to stick to the two weeks. Even my husband loved this recipe and my six year old daughter, who's name is Kaylin too. Thanks Kalyn!! You have helped reinvent me:)
So glad to hear my recipes are helping you with the challenge of phase one. You can do it! And give my best to Kaylin!
I tried this recipe today abd it was PURRFECT! I used an onion garlic and nutmeg rub. It was delicious with the asparagus and the jasmine brown rice. Thanks for the recipe.
Vanessa, glad you enjoyed it!
When I first made this last year with some wonderful fresh, wild caught sockeye salmon, it was so awesome I haven't been able to stop thinking about it since! LOL! All I can get my hands on right now is some fresh never frozen farm raised Atlantic salmon…with no skin =( . Would you think that would affect the cooking instructions at all? I know the flavor prob won't be the same, but I'll take salmon any way I can get it lol! Just wonder if no skin would mean less cooking time maybe?
So glad you enjoyed it! I think this will still be good with salmon that's not wild caught; just milder in flavor. And I think the thickness of the fish will affect the cooking time more than the skin, but maybe check it a minute sooner just to be sure.
Didn't have salmon, had haddock instead, but no matter, delicious just the same.
So glad you enjoyed it.
Oh yeah!Soooo yummy!
So glad you like it!
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I haven’t been using your recipes for a while, but I was in a rut and decided to come back! This recipe is amazing. My whole family loved it. We all especially loved the asparagus with the lemony drizzle and would definitely make that even without the salmon. Thanks for all you do, Kalyn! I’ll be trying many more recipes in the months to come.
Hi Amy, so glad you liked it! And welcome back!
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