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One-Pan Lemon Garlic Salmon & Asparagus - Bright, Easy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 5–6 ounces each, skin-on or skinless)
  • 1 pound asparagus, ends trimmed
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted (optional but recommended)
  • 3 cloves garlic, finely minced
  • 1 large lemon, zested and juiced (plus extra slices for garnish, optional)
  • 1 teaspoon Dijon mustard (optional, for a subtle tang)
  • 1 teaspoon honey (optional, balances acidity)
  • 1 teaspoon kosher salt, divided (plus more to taste)
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 tablespoons fresh parsley, chopped (or dill)
  • Lemon wedges, for serving

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easier cleanup.
  2. Prep the asparagus: Trim woody ends by snapping or cutting the bottom inch. Pat dry to help them roast instead of steam.
  3. Toss the asparagus: On the sheet pan, toss asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread into a single layer along the edges, leaving room in the center for the salmon.
  4. Mix the sauce: In a small bowl, combine melted butter, remaining 1 tablespoon olive oil, minced garlic, lemon zest, 2 tablespoons lemon juice, Dijon, and honey. Add red pepper flakes if using. Whisk until smooth.
  5. Season the salmon: Pat fillets dry. Place them skin-side down (if using skin-on) in the center of the pan. Sprinkle with the remaining 1/2 teaspoon salt and the rest of the pepper.
  6. Brush and drizzle: Spoon about half of the lemon garlic mixture over the salmon. Drizzle a little over the asparagus as well. Reserve the rest for finishing.
  7. Roast: Bake for 10–12 minutes for thinner fillets, or 12–14 minutes for thicker ones. The asparagus should be crisp-tender and lightly charred on the tips, and the salmon should flake easily with a fork.
  8. Optional broil: For extra color, switch to broil for 1–2 minutes at the end. Keep a close eye to avoid overcooking.
  9. Finish and garnish: Spoon the remaining sauce over the salmon. Sprinkle with chopped parsley and add lemon slices or wedges for serving.
  10. Serve immediately: Plate salmon with a generous portion of asparagus. Add a final squeeze of fresh lemon for brightness.