Sheet Pan Lemon-Rosemary Salmon with Roasted Asparagus

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

Tender salmon fillets infused with fresh rosemary and lemon, roasted alongside crisp asparagus for a simple, Whole30-friendly dinner. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 25 minutes pairs (6 oz each) salmon fillets, fresh rosemary sprigs, thinly sliced lemon 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 425°F and line a large baking sheet with parchment paper.
  2. Step 2: Arrange 1 lb trimmed asparagus spears on one side of the baking sheet. Drizzle with 1 1/2 tbsp extra virgin olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Toss gently to coat.
  3. Step 3: Place 4 salmon fillets skin-side down on the other side of the baking sheet. Drizzle each fillet with the remaining 1 1/2 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  4. Step 4: Top each salmon fillet with 1 fresh rosemary sprig and 2 thin lemon slices.
  5. Step 5: Roast in the oven for 12-15 minutes until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.
  6. Step 6: Remove from oven and let rest 2 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Lemon-Rosemary 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 Sheet Pan Lemon-Rosemary 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 Sheet Pan Lemon-Rosemary 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 Sheet Pan Lemon-Rosemary 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.

Is Sheet Pan Lemon-Rosemary Salmon with Roasted Asparagus gluten free?

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

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