Lemon-Rosemary Sheet Pan Salmon with Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Oven-roasted salmon fillets infused with fresh rosemary and lemon, paired with tender asparagus roasted on the same sheet pan for an easy, elegant dinner. This mediterranean-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, trimmed fresh asparagus spears, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, toss 1 lb trimmed fresh asparagus spears with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread asparagus in an even layer on one side of the sheet.
  2. Step 2: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh rosemary, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Place 4 salmon fillets (6 oz each) skin-side down on the empty side of the baking sheet. Brush each fillet generously with the lemon-rosemary mixture.
  4. Step 4: Roast salmon and asparagus in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and the asparagus is tender but still crisp.
  5. Step 5: Remove from oven and let rest for 2 minutes before serving. Spoon any pan juices over the salmon and asparagus for extra flavor.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Rosemary Sheet Pan Salmon with Roasted 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 Lemon-Rosemary Sheet Pan Salmon with Roasted Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Lemon-Rosemary Sheet Pan Salmon with Roasted 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 Lemon-Rosemary Sheet Pan Salmon with Roasted Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon-Rosemary Sheet Pan Salmon with Roasted 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.

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