Sheet pan lemon butter salmon and asparagus cooks on one pan with bright lemon butter and fresh herbs and is ready in about 25 minutes.

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Two Bite Tested

This sheet pan salmon dinner is popular because:

• there's very little prep and the full meal cooks on one pan
• the fish and asaparagus are topped with a bright lemon butter
• it's requires minimal cleanup

This recipe includes:

• Detailed ingredient notes
• Answers to frequently asked questions
• Serving and storage suggestions
• A recipe card with nutritional information

A Note From My Kitchen

If you're not familiar with cooking fish, I know it can be intimidating. Do you bake it? Do you fry it? Skin on? Skin off? It seems like there's a lot to consider when thinking about making fish, but I am here to tell you that cooking healthy fish like salmon is SO easy to do. Fear not, my friends!

This recipe uses the oven method of preparation and cooks your side dish (lovely fresh asparagus) right alongside the fish. Sometimes I like to add a nice light pasta like this Lemon Caper Pasta or a rice dish like this Garlic Rice with Cilantro. Delish!

The lemon butter sauce drizzled over everything is fabulous and makes this one of my favorite ways to cook salmon. It's easy enough for busy weeknights, but still classy enough for a dinner party. If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

Happy cooking,

Ingredient Notes

• Asparagus: Use fresh asaparagus and trim off the woody ends before roasting.
• Olive oil: Any neutral cooking oil can be swapped.
• Kosher salt: I like to use kosher salt, but regular table salt can be used. Just use a little less!
• Black pepper: Freshly ground black pepper is my preference.
• Butter: Use real butter and melt it before mixing the sauce so it blends evenly with the lemon juice and herbs.
• Lemon juice: Fresh lemon juice gives the freshest flavor, but bottled lemon juice can work in a pinch.
• Garlic: Fresh minced garlic is always my preference ove jarred.
• Fresh rosemary: Fresh rosemary is preferred. If you need to use dried rosemary, use less because it is more concentrated.
• Fresh thyme: Fresh thyme gives the best flavor, but dried thyme can be used in a smaller amount.
• Smoked paprika: Use smoked paprika, not sweet paprika.
• Salmon fillets: Use fillets that are similar in thickness so they cook at the same rate.
• Fresh chopped parsley: Flat-leaf parsley is the easiest to mince and sprinkle over the salmon before serving.
• Lemon: Fresh lemon slices for serving. Add a little lemon zest to the recipe for an even bolder lemon flavor, if you like.

Frequently Asked Questions

Should I leave the skin on the salmon?

Leaving the skin on the salmon or removing it is a personal preference. If you use skin-on salmon, the salmon will slide right off of it once cooked. You can also eat the skin if you want to. It is completely edible and really tasty!

Can I substitute dried herbs?

You can substitute dry herbs for the fresh herbs in this salmon recipe, but the fresh herbs will give the dish a more vibrant, aromatic flavor. I suggest using the fresh herbs for the lemon butter sauce recipe if you can. If you absolutely have to use dried herbs, reduce the amount to 1/2 teaspoon each of the rosemary and thyme.

What is the White Stuff on My Salmon?

The "white stuff" that sometimes oozes out of your salmon when you cook it is called albumin. It is a protein found in all salmon that solidifies when salmon is cooked. The more well done the salmon is cooked, the more albumin will collect on the surface of the salmon. Don't worry, the albumin may look weird, but it's edible and doesn't affect the taste of your salmon!

Can I use thinner salmon filets?

Yes. Keep a closer eye on the pan during the second bake because thinner fillets can finish faster.

• check the salmon a few minutes early
• keep the fillets similar in thickness when possible
• pull the pan once the fish flakes easily
• serve right away while the butter sauce is still warm

Two Bite Take

"If you leave the skin on, the salmon will slide right off of it once cooked."

- Becky Tarala

Serving Suggestions

What to Serve With Sheet Pan Lemon Butter Salmon and Asparagus

This one pan salmon dinner already covers the fish and vegetable part of the meal, so it pairs nicely with simple sides like rice, potatoes, a light pasta, or crusty bread for soaking up the extra lemon butter. A typical portion is about 1 piece of salmon with one-quarter of the asparagus.

Sheet Pan Lemon Butter Salmon and Asparagus Variations

These variations change the flavor profile by swapping or adding simple ingredients before the pan goes into the oven.

• swap the parsley for fresh dill and oregano for a stronger herb finish
• use lime wedges instead of lemon wedges for a different citrus note
• add capers to the melted butter mixture for a briny twist
• add fresh garlic to make it a garlic butter sauce
• replace the asparagus with green beans if that is what you have on hand
• add a pinch of cayenne to the butter mixture for a little heat

Got Leftovers?

What To Do With Leftover Sheet Pan Lemon Butter Salmon and Asparagus

Leftover salmon and asparagus can be turned into a different meal the next day. Try your leftovers in one of these tasty recipe remakes:

• flake the salmon into a green salad for lunch
• serve it over a grain bowl with cooked quinoa or rice
• tuck the salmon into a wrap with crisp lettuce
• mix the chopped asparagus and salmon into a simple pasta salad

How To Store Sheet Pan Lemon Butter Salmon and Asparagus

You can keep leftover salmon in an airtight container in the refrigerator for up to three days.

Sheet Pan Lemon Butter Salmon and Asparagus

Yield: 4 servings
Prep Time: 5 minutes
Cook time: 18 minutes
Total time: 23 minutes

Sheet pan lemon butter salmon and asparagus cooks on one pan with bright lemon butter and fresh herbs and is ready in about 25 minutes.

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INGREDIENTS

2 pounds asparagus
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup butter, melted
2 tablespoons lemon juice
2 cloves garlic, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
1/2 teaspoon smoked paprika
4 salmon fillets
1 tablespoon fresh parsley, minced
1 lemon, cut into wedges

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Trim the asparagus by breaking off the ends where they naturally snap. Arrange the asparagus on the baking sheet, drizzle with the olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, spread into a single layer, and bake for 10 minutes.
3. Meanwhile, whisk together the melted butter, lemon juice, garlic, rosemary, thyme, smoked paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
4. Remove the asparagus from the oven and push it to the sides of the pan. Arrange the salmon skin side down in the center of the pan.
5. Drizzle the salmon and asparagus with the butter mixture. Return the pan to the oven and bake for 8 minutes, or until the salmon is cooked to your liking. Garnish with the minced parsley and serve immediately with the lemon wedges on the side.

NOTES

Serve with rice, light pasta, or crusty bread if you want to round the meal out with a starch.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

Behind the Bites

Hi, I'm Becky, the creator of The Two Bite Club, where good food starts with two bites. I've been cooking and sharing recipes here for years, focusing on easy dishes that become family favorites.

These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here.

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