Sheet-Pan Lemon Herb Salmon with Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky salmon fillets roasted with asparagus and lemon-thyme glaze until tender and fragrant, requiring minimal cleanup. This Mediterranean-inspired sheet-pan recipe, ready in about 25 minutes, pairs salmon fillets, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Trim asparagus stalks, discarding woody ends, then place on a baking sheet.
  2. Step 2: Drizzle asparagus with 1 tbsp olive oil, then season with 1/4 tsp sea salt and 1/8 tsp black pepper. Toss to coat evenly.
  3. Step 3: Place salmon fillets on top of asparagus, skin-side down. Squeeze juice from half the lemon over salmon, then scatter thyme over top.
  4. Step 4: Drizzle salmon with remaining 2 tbsp olive oil, then season with remaining salt and pepper.
  5. Step 5: Roast for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
  6. Step 6: Squeeze remaining lemon half over the top before serving.

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