Sheet Pan Salmon and Asparagus

The finished roasted salmon and asparagus with a wood spatula scooping up a piece of salmon.

The easiest spring dinner ever! This Sheet Pan Salmon and Asparagus dish comes with a touch of lemon and asparagus that makes it a one-pan meal.

Prep Time10

Cook Time8

Total Time15

Author : Kari Peters

Cuisine: American

Servings: servings

Calories: 314kcal

Ingredients

Honey Dijon Glaze:

2 tbsp honey
2 tbsp Dijon mustard
1 tbsp coconut aminos or gluten free soy sauce
1 clove garlic minced

Salmon and Asparagus:

1 1/2 pounds salmon fillet about 1" thick
1 pound asparagus trimmed
1 small lemon thinly sliced
1 tbsp chopped fresh parsley to sprinkle over top optional, see notes
salt and black pepper

Instructions

Preheat the oven to the broiler setting.
Mix all the ingredients for the glaze and set it aside.
Line a baking sheet with parchment paper or use a non-stick cookie sheet. Lay the salmon out and pat it dry. Arrange the asparagus around it, covering as much parchment paper as possible if using.
Spoon about 2/3 of the glaze over the salmon, and drizzle the rest over the asparagus. Lay the lemon slices evenly spaced over the top of the salmon, and tuck a few slices in and around the asparagus. Sprinkle the salmon and asparagus with sea salt and pepper.
Broil the salmon on the middle oven rack for about 8 minutes or until the salmon is just done.
The easiest way to tell if it's done is to poke it apart and see if it's no longer raw, but some telltale signs are a small amount of cracking appearing on the surface of the salmon.
It's better to pull it out too soon and have to return it to the oven than to overcook it. With time & practice, you can learn to lightly press meat with your pointer finger and know whether or not it's done by the feel.
Serve the salmon and asparagus immediately with a sprinkle of optional parsley or other herbs.

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Notes

Parchment paper isn't rated for the broiler, but I like to use it to help with cleanup. I haven't had a problem with it other than the edges turning buts. But to be safe, you can place the salmon and asparagus on a non-stick cookie sheet as well.

You can also use 1 tablespoon chopped fresh chives and add them to the glaze, or 1/2 teaspoon Italian seasoning.

Nutrition