Sheet Pan Salmon and Asparagus
This Sheet Pan Salmon and Asparagus recipe combines two of my favorite ingredients in a delicious low-carb sheet pan dinner! And this easy meal with roasted lemon salmon and asparagus just might become one of your favorites for dinner during asparagus season!
PIN the Sheet Pan Salmon and Asparagus recipe to try it later!
This Sheet Pan Salmon and Asparagus is a recipe I first made back in 2011, long before anyone had even heard of Sheet Pan Meals. In the original recipe for salmon and asparagus cooked on a sheet pan, I mentioned it had three of my favorite ingredients (salmon, asparagus, and lemon) and that it was the type of dinner that always appeals to me.
And sure enough, I’ve been making this sheet pan meal pretty much every spring when fresh asparagus starts going on sale. And when I made this favorite dinner with salmon and asparagus again recently, I decided to take photos to get better pictures.
The updated version of Sheet Pan Salmon and Asparagus is for four servings, and I did things in a slightly different order which seemed to flow better for making this tasty one-pan meal. And it’s asparagus season for a few months now, so grab some salmon, some asparagus, and a lemon and give this easy sheet pan meal a whirl!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- lemons
- extra virgin Olive Oil (affiliate link)
- fresh asparagus
- salt and fresh ground black pepper
- salmon fillets
- Szeged Fish Rub (affiliate link), or other fish rub of your choice
Why is this Sheet Pan Salmon and Asparagus so perfect for spring?
In spring fresh asparagus gets more affordable and some people are eating more fish for Lent, so this sheet pan dinner with salmon and asparagus is perfect to make at that time of year. But honestly, I’d love this for dinner any time I can get good asparagus at a reasonable price!
What asparagus is best for this recipe?
Sometimes you just have to buy the asparagus you see in the store! But when I have a choice, I always prefer thicker spears of asparagus for a recipe like this salmon and asparagus meal where the asparagus will be roasted.
How low in carbs is the Sheet Pan Salmon and Asparagus?
This amazing one-pan dinner with salmon and asparagus has only about 5 net carbs and 64 grams of protein!
Why I love Szeged Fish Rub for Salmon:
Szeged Fish Rub (affiliate link) is a product I’ve used for many years, and I love it so much I’ve made it one of my Kalyn’s Kitchen Picks on the blog. And while it’s true that this sheet pan meal is a combination that will taste good even without much seasoning, I think the Szeged Fish Rub gives the roasted salmon that extra something that makes it absolutely delicious! And this fish rub is my favorite seasoning for pretty much any kind of fish, and it’s something I love to give to friends for a gift!
Want more ideas for Sheet Pan Meals?
If you’re a fan of this type of meal that all cooks on one pan, be sure to check out Low-Carb Sheet Pan Meals for more tasty easy dinners, and you’ll find a few more ideas for easy sheet pan salmon there!
Steps for making Sheet Pan Salmon and Asparagus :
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Break one piece of asparagus to see how much woody end to remove, then trim all the ends that much.
- Cut asparagus into pieces and toss with olive oil, salt, and fresh ground black pepper.
- Spray baking sheet with oil or non-stick spray, then spread asparagus out in a single layer and start to roast in preheated oven.
- Zest lemons into small bowl, then cut in half and squeeze juice into a different bowl.
- Add 2 T of lemon juice to the zest. Whisk olive oil into lemon zest and juice.
- Blot salmon dry with paper towel, then rub rub salmon with olive oil and season with salt, pepper, and Szeged Fish Rub (affiliate link), or any fish rub you have.
- After asparagus has roasted 5 minutes (or slightly longer for thick spears) push it over and put the salmon fillets 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.
Make it a Low-Carb Meal:
You could definitely eat just the salmon and asparagus for a super low-carb and simple meal. But if you wanted something more, I’d love this meal served with any of these low-carb side dishes
- Pureed Cauliflower with Goat Cheese
- Cauliflower Rice with Basil, Parmesan, and Pine Nuts
- Air Fryer Turnip Fries
- Stir-Fried Spinach with Garlic and Parmesan
- Air Fryer Roasted Mushrooms
More Ideas for Cooking Fish:
Check out Amazing Low-Carb Fish Dinners for lots more delicious options for recipes using fish and seafood.
Sheet Pan Salmon and Asparagus
This Salmon and Asparagus Sheet Pan Meal is delicious and incredibly simple to make. And I love the generous use of lemon in this salmon and asparagus recipe.
Ingredients
- 2 large lemons
- 5 T extra virgin olive oil (divided)
- 1 lb. fresh asparagus
- salt and fresh ground black pepper to taste
- 4 6 oz. salmon fillets
- 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. (see notes)
- 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 Szeged Fish Rub (affiliate link).
- 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.
Notes
You can freeze the extra lemon juice if you have quite a bit.T
his recipe was barely adapted from one by Tony Rosenfield in Fine Cooking.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 710Total Fat 46gSaturated Fat 8gUnsaturated Fat 35gCholesterol 167mgSodium 420mgCarbohydrates 8.6gFiber 4gSugar 3gProtein 64g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Asparagus and salmon are both perfect low-carb ingredients, making this Sheet Pan Salmon and Asparagus a great dinner idea for low-carb or Keto eating plans. It’s also great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Sheet Pan Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe: This Sheet Pan Salmon and Asparagus recipe combines two of my favorite ingredients in a delicious low-carb sheet pan dinner! And this easy meal with roasted lemon salmon and asparagus just might become one of your favorites for dinner during asparagus season!
53 Comments on “Sheet Pan Salmon and Asparagus”
I followed this recipe precisely and it was delicious! The zest and lemon juice pack a lot of flavor. I cooked the salmon for 10 minutes and it was done perfectly. I am often intimidated by salmon because many times it is overcooked and tough and not as flavorful as we would like. This hits all the right notes and this will now be how I cook salmon from now on.
Thanks Kalyn for a great recipe that gives me the confidence to cook salmon again!
So glad you enjoyed it; I hope you enjoy a lot more home-cooked salmon in the future!
Please clarify T. Is this teaspoon or tablespoon?
tsp. = teaspoon and T = tablespoon
Pingback: 15 Favorite Springtime Meals • The Heritage Cook ®
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!
Pingback: My Favorite Quick-and-Easy Low-Carb Dinners - Counter Earth
Pingback: Sheet Pan Asian Salmon with Broccoli, Carrots, and Rice Noodles - The Food Charlatan
Oh yeah!Soooo yummy!
So glad you like it!
Didn't have salmon, had haddock instead, but no matter, delicious just the same.
So 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.
Vanessa, glad you enjoyed it!
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.
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 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:)
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 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!
Everything I love on one plate…How wonderful!
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:)
Joy, definitely sounds good. Thanks for sharing.
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.
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
Thanks Dara; I could definitely eat this over and over.
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.
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!
Oh yum! I want some RIGHT NOW! ha ha. Oh wait, didn't I just eat dinner?! Meh, the stomach knows what it wants!
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.
Sandra, thanks. So glad you liked it.
I love salmon and it always makes me happy to find another recipe for it. And your photos are fabulous!
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!
Oh Kalyn, asparagus, wild salmon and lemon…I don't have to say anything more!
ronelle
This looks soo..good!!!
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!!!
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.
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!
I have a nice bunch of asparagus and will try your recipe tonight (minus the salmon).
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!
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.
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 🙂
Katerina, actually I think a touch of Dijon would be great in the Double-Lemon oil!
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.
Maria, thanks. I could eat that on just about any type of fish or veggies.
Maris, one-pan meals are always a plus!
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!
A perfect meal. I love the double-lemon oil.
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!
Great combination color and taste wise. Very springy.
Diana
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…..
I've gone pretty crazy for asparagus lately also so bring. It. On.
I also have some salmon in the freezer…perfect timing!
What a lovely one pan meal Kalyn. Love lemon zest and what a great idea using lemon zest oil. Perfect for a Spring dinner!