Sheet Pan Herb-Roasted Salmon with Asparagus and Baby Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing Whole30 dish featuring herb-roasted salmon paired with tender asparagus and sweet baby carrots, all cooked on one sheet pan for easy cleanup. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs (5 oz each) salmon fillets, asparagus spears, baby carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Trim the woody ends off 1 lb asparagus and pat dry along with 1 cup baby carrots.
  2. Step 2: On a large rimmed baking sheet, toss asparagus and baby carrots with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread in an even layer.
  3. Step 3: Place 4 salmon fillets (5 oz each) skin side down on one side of the sheet pan. Drizzle with remaining 1 tbsp olive oil and sprinkle 1 tsp fresh thyme leaves, 3 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper evenly over salmon and vegetables.
  4. Step 4: Roast in the oven for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender-crisp.
  5. Step 5: Remove from oven and squeeze juice from 4 lemon wedges over salmon and vegetables before serving.

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Frequently asked questions

How long does Sheet Pan Herb-Roasted Salmon with Asparagus and Baby Carrots 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 Sheet Pan Herb-Roasted Salmon with Asparagus and Baby Carrots?

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 (5 oz each) salmon fillets from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Salmon with Asparagus and Baby Carrots?

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 Sheet Pan Herb-Roasted Salmon with Asparagus and Baby Carrots 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.

Is Sheet Pan Herb-Roasted Salmon with Asparagus and Baby Carrots whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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