Baked Lemon-Thyme Salmon with Asparagus
Juicy salmon fillets baked with fresh lemon slices and thyme, served alongside tender roasted asparagus. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, lemon, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (6 oz each) salmon fillets
- 1 thinly sliced lemon
- 4 sprigs fresh thyme
- 3 tbsp olive oil
- 2 minced garlic cloves
- 1 bunch (about 1 lb), trimmed asparagus
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. On a lined baking sheet, place 2 salmon fillets (6 oz each) skin-side down. Drizzle with 2 tbsp olive oil, season with 1/2 tsp salt and 1/4 tsp black pepper, and top each fillet with 2 thin lemon slices and 2 sprigs fresh thyme.
- Step 2: Toss 1 bunch trimmed asparagus with 1 tbsp olive oil and 2 minced garlic cloves, spreading alongside the salmon on the baking sheet.
- Step 3: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.
- Step 4: Remove from oven, discard thyme sprigs, and serve immediately with roasted lemon slices for squeezing.
Frequently asked questions
How long does Baked Lemon-Thyme Salmon with Asparagus take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemon-Thyme Salmon with Asparagus?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Baked Lemon-Thyme Salmon with Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Thyme Salmon with Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Thyme Salmon with Asparagus?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
