Description
Sheet pan salmon with asparagus fast, flavorful, and healthy-ish. 20-minute one-pan method with lemon-caper butter, temps for doneness, storage, and variations.
Ingredients
4 salmon fillets (6 oz each, 1 inch thick)
1 lb asparagus, trimmed
2 Tbsp olive oil, divided
¾ tsp kosher salt, divided
½ tsp black pepper, divided
3 Tbsp butter, melted
2 Tbsp capers, chopped
Zest + juice of 1 lemon
1 Tbsp fresh dill or parsley
Lemon wedges, for serving
Instructions
1. Preheat oven to 425°F. Line sheet pan with parchment. Pat salmon very dry; check for bones.
2. Toss asparagus with 1 Tbsp oil, 1/4 tsp salt, 1/4 tsp pepper. Spread on pan; roast 8 minutes.
3. Mix melted butter, chopped capers, lemon zest and juice, and herbs.
4. Push asparagus to sides; add salmon to center. Brush with remaining oil; season with remaining salt and pepper. Spoon half the butter over salmon. Roast 8–12 minutes to desired doneness (125–130°F medium-rare, 135–140°F medium, 145°F well-done).
5. Drizzle remaining butter over salmon and asparagus. Rest 3–5 minutes. Serve with lemon wedges.
Notes
Pat salmon very dry to minimize albumin.
Use an instant-read thermometer for perfect doneness.
Asparagus head start ensures even cooking.
Dairy-free: Use olive oil + herbs instead of butter.
Storage: Fridge 3–4 days; freeze salmon only 2–3 months. Reheat at 275°F, covered, 10–12 minutes or enjoy cold.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner, Quick & Easy
- Method: Sheet Pan, Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 salmon fillet + 1/4 lb asparagus
- Calories: 380
- Fat: 23
- Carbohydrates: 6
- Fiber: 3
- Protein: 36