Sheet Pan Lemon Garlic Salmon (Printable Version)

Salmon, lemon, and garlic brighten roasted asparagus in this simple weeknight dinner solution.

# What You'll Need:

→ Main Components

01 - 4 salmon fillets (approximately 170g each)
02 - 1 pound asparagus, trimmed

→ Marinade and Seasoning

03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 2 teaspoons lemon zest
06 - 3 cloves garlic, minced
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon dried oregano

→ Finishing Touch

10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges, for serving

# Directions:

01 - Set oven to 400°F (205°C) and allow it to fully preheat.
02 - Line a large sheet pan with parchment paper or lightly grease with olive oil.
03 - Place salmon fillets, skin side down, in the center of the baking sheet. Arrange asparagus evenly around the fish.
04 - Whisk olive oil, lemon juice, lemon zest, minced garlic, sea salt, black pepper, and dried oregano in a small bowl until well blended.
05 - Evenly drizzle marinade over the salmon and asparagus, gently tossing asparagus to ensure even coverage.
06 - Bake in preheated oven for 14-16 minutes, or until salmon flakes easily with a fork and asparagus is just tender.
07 - Sprinkle chopped parsley over salmon and serve immediately with fresh lemon wedges.

# Additional Tips::

01 -
  • Bakes all together on one pan for effortless cleanup
  • Ready to serve in about half an hour
  • Salmon stays juicy and tender while the asparagus roasts to perfection
  • Only a handful of simple ingredients needed
  • Super adaptable swap veggies or change seasonings as needed
02 -
  • Packed with vitamin D omega three fats and antioxidants
  • Feeds a crowd or just two people adjust portions easily
  • Naturally gluten free and perfect for easy meal prep
03 -
  • Let your salmon come to room temperature for about fifteen minutes before roasting this ensures the fish cooks evenly
  • For maximum flavor rub a little lemon zest into the olive oil before drizzling over the salmon
  • Placing the lemon slices directly on the fish keeps it juicy and prevents drying
  • Do not crowd the pan air circulation gives you that lovely golden caramelization
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