One Pan Salmon and Roasted Asparagus
If you’re looking for a simple, healthy dinner that’s full of flavor and comes together with minimal cleanup, this one-pan salmon and roasted asparagus is the perfect choice. It’s one of the easiest ways to cook an entire dish in a single pan, making it ideal for weeknight meals, special occasions, or anytime you’re short on time but still want a delicious meal.
This sheet pan salmon recipe is made with simple ingredients like salmon fillets, fresh asparagus, lemon slices, and garlic powder. With just a few minutes of prep and a short cooking time, you’ll have a healthy meal the whole family will love.
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Ingredients for Salmon and Roasted Asparagus
- 1 salmon fillet (or several smaller salmon filets)
- 1 bunch of fresh asparagus (asparagus spears trimmed based on asparagus size)
- 1 to 2 tablespoons of olive oil or avocado oil
- Salt and black pepper, to taste
- Garlic powder or garlic and herb seasoning
- Lemon slices and optional lemon zest
- Several pats of butter
- Optional: fresh dill or other fresh herbs
Optional add-ins:
- Baby potatoes or baby Yukon gold potatoes
- Green beans or new potatoes for a bigger pan meal
How to Make One Pan Salmon and Roasted Asparagus
Preheat the Oven
Set your oven temperature to 350 degrees F. While it’s preheating, grease or line a large baking sheet with parchment paper or aluminum foil. This helps with easy clean up after your meal is done and prevents anything from sticking to the pan.
Prepare the Salmon
Take your salmon fillet (or salmon filets if you’re using smaller pieces) and pat it dry using paper towels. This helps the seasoning stick better and gives you the best results when baking. Place the salmon skin side down in the center of the sheet pan. Make sure the thickest part of the salmon is in the middle so it cooks evenly.

Arrange the Asparagus
Trim the ends off the fresh asparagus spears and lay them in a single layer on both sides of the salmon. If you’re including extras like baby Yukon gold potatoes, green beans, or new potatoes, cut them into smaller pieces so they roast within the same amount of time. These veggies add bulk and make it a full sheet pan meal.
Season Everything
Drizzle the entire dish with about 1 to 2 tablespoons of olive oil or avocado oil. Use your hands or a basting brush to spread the oil evenly across the salmon and vegetables. Season the salmon with salt, black pepper, and garlic powder or a garlic and herb seasoning blend. Feel free to sprinkle some over the asparagus too.
Add Lemon and Butter
Lay several lemon slices across the top of the salmon fillet. These will add brightness and flavor as they cook. Place a few pats of butter on top of the lemon slices—this will melt into the salmon as it bakes, keeping it moist and flavorful. For even more flavor, add a pinch of lemon zest or chopped fresh dill on top.
Bake the Salmon and Asparagus
Place the sheet pan in the preheated oven and bake for about 18–22 minutes. The exact cooking time will depend on the thickness of your salmon fillet and the asparagus size. For best results, check the internal temperature of the thickest part of the salmon using an instant-read thermometer. It should read 145 degrees F when done.
Let it Rest and Serve
Once the salmon is cooked, remove the pan from the oven and let it sit for a couple of minutes before serving. This helps the juices settle so everything stays tender. Serve with an extra drizzle of lemon juice, Rosemary Potatoes, and enjoy your healthy dinner.
Tips for the Best Salmon and Asparagus
- Use wild salmon or king salmon for rich flavor and added fatty acids.
- For crispy potatoes, add them to the ovenproof dish 10–15 minutes before adding the salmon.
- You can mix up a quick glaze in a small bowl or medium bowl with dijon mustard, maple syrup, balsamic vinegar, and lemon juice to brush on the salmon before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Conclusion
This one-pan salmon and roasted asparagus recipe is one of the easiest ways to get a healthy meal on the table with minimal effort. Whether you’re cooking for a busy weeknight or just want a low-stress dish that feels special, this easy sheet pan meal delivers big flavor with simple ingredients.
The combination of juicy lemon salmon, crisp-tender asparagus, and buttery garlic seasoning makes this a delicious meal the whole family will love. The next time you need a quick dinner idea, this is a great recipe to come back to again and again. Be sure to bookmark it or print the recipe card so you have it ready for your favorite dinners in the future.

One Pan Salmon and Roasted Asparagus
Equipment
- Large baking sheet
- Parchment paper or aluminum foil
- Paper Towels
- Instant-read thermometer
- Small bowl or medium bowl (optional for seasoning mix)
- Knife and cutting board
Ingredients
- 1 large salmon fillet or 2–3 salmon filets
- 1 bunch fresh asparagus trimmed asparagus spears
- 1-2 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder or garlic and herb seasoning
- 3-4 lemon slices
- 3-4 pats butter
- Optional: lemon zest, fresh dill, baby potatoes, green beans
Instructions
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or aluminum foil for easy clean up.
- Pat the salmon fillet dry with paper towels and place it skin side down in the center of the sheet pan.
- Arrange trimmed asparagus spears in a single layer on either side of the salmon. If using baby potatoes or green beans, cut them into smaller pieces and add them here.
- Drizzle the entire dish with 1–2 tablespoons of olive oil.
- Season the salmon and veggies with salt, black pepper, and garlic powder (or garlic and herb seasoning).
- Add lemon slices and pats of butter on top of the salmon. Sprinkle with lemon zest or fresh herbs if desired.
- Bake for 18–22 minutes, or until the internal temperature of the thickest part of the salmon reaches 145 degrees F using an instant-read thermometer.
- Remove from oven, let rest for a couple of minutes, and serve warm.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days.