Description
This Sheet Pan Salmon with Asparagus is a quick and healthy one-pan dinner that’s perfect for busy weeknights. Salmon fillets and fresh asparagus are seasoned with a zesty lemon-garlic mustard sauce, then baked to tender perfection. The recipe is gluten-free and low-carb, making it a nutritious option packed with protein and healthy fats. Ready in just 25 minutes, it’s an easy meal that pairs well with quinoa, rice, or a light salad.
Ingredients
Scale
Salmon and Vegetables
- 4 salmon fillets (about 6 oz each)
- 1 bunch asparagus, trimmed
Seasoning Sauce
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish and Serving
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Prepare Salmon and Asparagus: Arrange the salmon fillets skin-side down on one side of the prepared sheet pan. Place the trimmed asparagus on the other side, spreading it out evenly.
- Make the Seasoning Sauce: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, black pepper, and crushed red pepper flakes if using. This mixture will infuse the salmon and asparagus with bright, tangy flavors.
- Coat the Ingredients: Drizzle or brush the sauce evenly over both the salmon fillets and asparagus. Toss the asparagus gently to ensure it is well coated with the seasoning.
- Bake: Place the sheet pan in the preheated oven and bake for 12–15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
- Garnish and Serve: Sprinkle the baked salmon and asparagus with chopped fresh parsley. Serve immediately with lemon wedges for an added citrus burst.
Notes
- For enhanced flavor, marinate the salmon in the seasoning sauce for 15–20 minutes before baking.
- If asparagus is not available, substitute with green beans or broccoli for similar results.
- Pair this dish with quinoa, rice, or a light salad to turn it into a full meal.
