Introduction
Sheet pan dinners have their roots in the practical wisdom of home cooks, but this particular combination elevates the concept to new heights. This recipe draws inspiration from the Mediterranean coast, where fresh seafood and seasonal vegetables are celebrated in their purest form. The pairing of salmon and asparagus has become a classic spring dish, traditionally served when asparagus first breaks through the soil and wild salmon begins its seasonal run. The addition of lemon, a Mediterranean staple, not only adds brightness but also helps to enhance the natural flavors of both the fish and vegetables, creating a dish that's both timeless and contemporary.
Ingredients
• 4 skin-on salmon fillets (6 ounces each), preferably wild-caught
• 1 pound fresh asparagus spears, woody ends trimmed
• 3 tablespoons extra virgin olive oil, divided
• 2 medium lemons - 1 thinly sliced, 1 cut into wedges for serving
• 4 cloves garlic, finely minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, finely chopped for garnish
Step 1:
Preheat oven to 400°F (200°C) and position rack in center of oven.
Step 2:
Line large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 3:
In a small bowl, combine 2 tablespoons olive oil, minced garlic, oregano, thyme, 1/2 teaspoon salt, black pepper, and red pepper flakes if using.
Step 4:
Arrange asparagus on baking sheet, drizzle with remaining 1 tablespoon olive oil, and season with 1/2 teaspoon salt. Toss to coat evenly.
Step 5:
Place salmon fillets skin-side down on the same sheet, nestled among asparagus. Brush herb-oil mixture over salmon.
Step 6:
Layer lemon slices over salmon and asparagus.
Step 7:
Roast for 12-15 minutes for medium salmon, or until fish flakes easily with a fork and asparagus is crisp-tender.
Step 8:
Garnish with fresh parsley and serve with lemon wedges.
Q: How do I know when the salmon is done?
A: Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F, or is slightly translucent in the center for medium.
Q: Can I make this recipe ahead?
A: While best served fresh, you can prep ingredients up to 8 hours ahead. Store seasoned fish covered in refrigerator until ready to cook.
Q: What if my asparagus spears are very thick?
A: For thick asparagus, start roasting them 5 minutes before adding the salmon to ensure they cook through.
• Farm-raised salmon can be substituted for wild-caught, though flavor may vary.
• Fresh herbs (1 tablespoon each oregano and thyme) can replace dried herbs.
• Broccoli or green beans can substitute for asparagus.
• Choose asparagus spears of similar thickness for even cooking.
• Recipe is naturally gluten-free, dairy-free, and paleo-friendly.
• Look for salmon fillets of equal thickness to ensure even cooking.
Serve immediately, placing one salmon fillet and a portion of asparagus on each plate. Garnish with fresh parsley and serve with lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven for 5-7 minutes.
Prep all ingredients before heating the oven. The fish and asparagus cook quickly, so have your serving plates ready.
- Pat salmon dry with paper towels before seasoning for better oil adherence
- Don't overcook the salmon - it should still be slightly translucent in the center
- Choose asparagus spears of similar thickness for even cooking
Substitute salmon with halibut or cod (adjust cooking time accordingly). For a different flavor profile, use dill and lemon zest instead of oregano and thyme.
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. A light green salad makes an excellent side dish.
Spring through Fall, when fresh asparagus is in season
Contains fish (salmon). Check red pepper flakes packaging for potential cross-contamination with other allergens.
