Salmon and asparagus

Salmon and asparagus

Here’s a simple, flavorful Salmon and Asparagus recipe—easy enough for weeknights but elegant enough for guests 🐟🥦

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Salmon and Asparagus (Sheet Pan)

Ingredients

• 4 salmon fillets (5–6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon (zest + slices)
• Salt & black pepper, to taste
• Optional: 1 tsp Dijon mustard or honey

Instructions

1. Preheat oven to 400°F (205°C). Line a sheet pan.
2. Toss asparagus with 1 tbsp olive oil, half the garlic, salt, and pepper. Spread on the pan.
3. Roast asparagus for 8 minutes.
4. Season salmon with remaining olive oil, garlic, salt, pepper, and lemon zest (brush with Dijon or honey if using).
5. Add salmon to the pan, nestling among the asparagus. Top with lemon slices.
6. Roast another 10–12 minutes, until salmon flakes easily and asparagus is tender.
7. Finish with a squeeze of fresh lemon juice before serving.

Variations

• Garlic butter: Finish with melted butter and parsley.
• Air fryer: 390°F for 7–9 minutes.
• Grill: Foil packet, medium heat, 12–15 minutes.
• Teriyaki: Brush salmon with teriyaki sauce and sprinkle sesame seeds.

If you’d like, I can pair this with a sauce, grain side, or make it one-pan lemon cream style.