Go Back
A perfectly cooked sheet pan salmon and asparagus with lemon slices and fresh dill, ready to serve.

Foolproof Sheet Pan Salmon and Asparagus

A simple and elegant sheet pan dinner featuring tender, flaky salmon with a sweet and tangy glaze, roasted alongside crisp-tender asparagus. This healthy and flavorful meal comes together with minimal effort and cleanup, making it a perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large bunch asparagus, tough ends trimmed
  • 3 tbsp extra-virgin olive oil, divided
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 lemon, half juiced and half sliced
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp fresh dill or parsley, chopped for garnish optional

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Small bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Place the trimmed asparagus on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil, season generously with salt and pepper, and toss to coat.
  3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, Dijon mustard, honey, minced garlic, and the juice of half a lemon. Season with a pinch of salt and pepper and whisk until the glaze is smooth.
  4. Pat the salmon fillets completely dry with a paper towel and arrange them on the other side of the baking sheet.
  5. Spoon the honey-mustard glaze evenly over the top of each salmon fillet, spreading to cover the surface. Place one or two lemon slices on top of each fillet.
  6. Bake for 12-15 minutes, depending on the thickness of the salmon. The fish is done when it flakes easily with a fork or reaches an internal temperature of 145°F.
  7. For extra browning, you can switch the oven to broil for the last 1-2 minutes, watching very closely to prevent burning.
  8. Remove from the oven, garnish with fresh dill or parsley if desired, and serve immediately.

Notes

Expert Tips: For best results, do not overcrowd the pan, as this will steam the ingredients instead of roasting them. Patting the salmon dry is crucial for a good texture. Try to use salmon fillets of a similar thickness for even cooking.
Variations: You can substitute salmon with cod or halibut. If asparagus is not available, broccoli florets or green beans work well. Maple syrup can be used in place of honey. For a little heat, add a pinch of red pepper flakes to the glaze.
Serving Suggestions: This dish pairs beautifully with quinoa, brown rice, or a simple side salad with a light vinaigrette.