Quick Easy Lemon Garlic Salmon Sheet Pan Dinner
A quick and easy sheet pan dinner featuring perfectly roasted salmon and asparagus with crispy garlic and jammy lemon slices. Ready in about 25 minutes with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 (6-ounce) salmon filets, skin on or off
- 1 pound asparagus, tough ends trimmed
- 2 large lemons (1 juiced, 1 sliced)
- 4–5 cloves garlic, thinly sliced
- 3 tablespoons olive oil, plus more for drizzling
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a sheet pan with parchment paper if desired.
- Rinse 1 pound of asparagus and snap off the tough ends. Pat dry. Place on the sheet pan, drizzle with 1 tablespoon olive oil, season with a pinch of salt and pepper, and toss to coat. Spread in a single layer. Roast for 8 minutes.
- While the asparagus roasts, pat 4 salmon filets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, combine 2 tablespoons olive oil, juice of 1 lemon, and thinly sliced garlic cloves. Stir in honey if using.
- After 8 minutes, remove the sheet pan from the oven. Push asparagus to the sides to make room for the salmon in the center. Place salmon filets skin-side down (if skin-on) in the middle. Pour the garlic-lemon oil mixture over the salmon, ensuring each filet gets some garlic slices on top. Arrange sliced lemon rounds around the salmon and asparagus.
- Return the pan to the oven and roast for another 10-12 minutes, depending on thickness. For medium-rare, cook until internal temperature reaches 125°F (52°C); for medium, 130-135°F (54-57°C). Asparagus should be tender-crisp with blistered tips.
- Remove from oven. Let rest for 2-3 minutes. Sprinkle with fresh dill and red pepper flakes if using. Serve salmon with roasted asparagus and lemon slices on the side.
Notes
For best results, pat salmon dry before seasoning to ensure a good crust. Slice garlic thinly rather than mincing to prevent burning. Don’t overcrowd the pan—use two pans if needed. Roasted lemon slices are edible and add a mellow sweetness. Leftovers keep in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 salmon filet plus
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 3
- Protein: 35
Keywords: salmon, sheet pan dinner, lemon garlic, asparagus, quick dinner, healthy, weeknight meal