Sheet Pan Herb-Roasted Salmon with Lemon and Asparagus

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

Tender salmon fillets roasted alongside fresh asparagus and lemon slices, infused with fragrant herbs for a wholesome, one-pan meal. This international-inspired seafood ready in about 25 minutes pairs salmon fillets, 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 International cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
  2. Step 2: Arrange 4 salmon fillets skin-side down on the sheet pan. Place 1 lb trimmed asparagus spears evenly around the salmon.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Drizzle the herb oil mixture evenly over the salmon and asparagus. Top each salmon fillet with 2-3 thin lemon slices.
  5. Step 5: Roast in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and asparagus is tender-crisp.
  6. Step 6: Remove from oven and serve immediately, spooning any pan juices over the salmon.

Frequently asked questions

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

International 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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