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Baked Salmon and Asparagus Sheet Pan Dinner

This sheet pan dinner combines salmon and asparagus for a flavorful and easy meal, with minimal cleanup required.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb salmon fillets skin-on, about 4 pieces
  • 1 lb asparagus trimmed
  • 2 cloves garlic minced
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • 1 tsp paprika

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easier cleanup.
  • Arrange salmon fillets skin-side down on one side of the sheet. Pat the skin dry with a paper towel to encourage crisping.
  • In a small bowl, mix olive oil, lemon juice, garlic, salt, pepper, and paprika. Brush the mixture over salmon and asparagus.
  • Place asparagus on the other side of the sheet, ensuring they are in a single layer for even roasting.
  • Bake in the preheated oven for 15-20 minutes. Look for salmon to flake easily with a fork and asparagus to be tender yet firm.
  • Remove from oven and let rest for 3 minutes. This helps the juices redistribute for a more flavorful bite.
  • Transfer to plates, serving salmon with a portion of asparagus. Drizzle any remaining pan juices over the top.
  • Garnish with additional lemon wedges if desired, for an extra burst of acidity.