One-Pan Lemon Herb Salmon with Asparagus
A quick, nourishing one-pan dinner of wild salmon and asparagus roasted with lemon, garlic, and herbs inspired by Mediterranean flavors and naturally gluten-free.
Equipment
- baking sheet
- parchment paper or brush for oil
- small bowl (for marinating)
- oven
- knife and cutting board
Ingredients
- 2 wild caught salmon fillets (5–6 oz each)
- 1 bunch fresh asparagus, trimmed
- 2 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- 3 cloves garlic, minced
- 1 tbsp chopped fresh parsley (or dill or thyme)
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly brush it with olive oil to prevent sticking.
- Place the asparagus on one side of the sheet pan. Drizzle with a tablespoon of olive oil, half the garlic, and a pinch of salt and pepper. Toss gently to coat.
- Rub the salmon with the remaining olive oil, garlic, lemon zest, and lemon juice. Season generously with salt, pepper, and fresh herbs. Let it sit for 5 minutes to absorb the flavors.
- Place the salmon fillets skin-side down next to the asparagus. Optionally, add a few lemon slices on top for presentation and extra aroma.
- Bake for 12–15 minutes until the salmon flakes easily with a fork and the asparagus is tender but slightly crisp.
Notes
Use thin asparagus stalks for faster roasting. Add lemon slices on top of the salmon for extra presentation and aroma. Perfect for meal prep and reheats beautifully. You can swap parsley for dill or thyme depending on your herb preference.
Nutrition
Calories: 420kcalCarbohydrates: 8gProtein: 42gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 140mgPotassium: 950mgFiber: 3gSugar: 3gVitamin A: 980IUVitamin C: 22mgCalcium: 40mgIron: 2mg
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