Sheet Pan Lemon-Tarragon Salmon with Roasted Asparagus
A nutritious and simple sheet pan salmon dish with a bright lemon-tarragon glaze paired with tender roasted asparagus. This mediterranean-inspired seafood (gluten free) ready in about 25 minutes pairs about 6 oz each salmon fillets, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 pieces, about 6 oz each salmon fillets
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tbsp, chopped fresh tarragon leaves
- 3 cloves, minced garlic cloves
- 1 lb, trimmed asparagus spears
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, arrange 4 salmon fillets skin-side down and 1 lb trimmed asparagus spears in a single layer.
- Step 2: In a small bowl, whisk together 2 tbsp fresh lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh tarragon leaves, 1 tsp sea salt, and 1/2 tsp black pepper until combined and fragrant.
- Step 3: Brush the lemon-tarragon mixture evenly over the salmon fillets and asparagus, coating everything well.
- Step 4: Roast in the oven for 12-15 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp with slight caramelized edges.
- Step 5: Remove from oven and serve immediately, spooning any pan juices over the salmon for extra flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Lemon-Tarragon 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-Tarragon 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 fresh lemon juice from drying out.
Can I substitute ingredients in Sheet Pan Lemon-Tarragon 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-Tarragon 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-Tarragon Salmon with Roasted Asparagus gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
