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One-Pan Lemon Herb Salmon with Asparagus

This One-Pan Lemon Herb Salmon with Asparagus is a quick and healthy dinner option that packs a punch of flavor while being easy to prepare. Perfect for busy weeknights, this dish combines tender salmon fillets with crisp asparagus all roasted in a zesty lemon herb sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon and Asparagus
  • 4 fillets salmon about 6 ounces each
  • 1 pound asparagus trimmed
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 lemon sliced for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the olive oil, lemon juice, garlic powder, dried oregano, dried thyme, salt, and black pepper. Mix well.
  3. Add the salmon fillets to the bowl and coat them evenly with the marinade. Let them marinate for about 5-10 minutes.
  4. While the salmon is marinating, prepare the asparagus. Place the trimmed asparagus on the baking sheet and drizzle with a little olive oil, tossing to coat. Season with salt and pepper.
Cooking
  1. Arrange the marinated salmon fillets on the baking sheet alongside the asparagus.
  2. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender yet crisp.
  3. During the last 5 minutes of cooking, you can add lemon slices on top of the salmon for additional flavor.
Serving
  1. Once cooked, remove from oven and let it rest for a couple of minutes before serving.
  2. Serve the salmon and asparagus warm, garnished with extra lemon slices, if desired.

Notes

This dish is perfect for meal prep; simply store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute the asparagus with other vegetables like broccoli or green beans, depending on your preference.