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High-Protein Foods for Women

Speedy Salmon & Asparagus Sheet Pan Dinner

This sheet pan dinner is incredibly easy to make, perfect for busy weeknights, and uses minimal dishes. The flaky salmon and tender-crisp asparagus, infused with lemon and garlic, create a harmonious and satisfying meal. With a preparation time of just 15 minutes and a cooking time of 12–15 minutes, you'll have a nutritious and delicious meal ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound salmon fillets, skin on or off
  • 1 bunch fresh asparagus, woody ends trimmed
  • 2 tablespoons olive oil
  • 1 lemon half juiced, half sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • red pepper flakes Optional: for a touch of heat

Equipment

  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, half of the minced garlic, half of the dried dill, salt, and pepper. Spread the seasoned asparagus evenly onto one side of the prepared baking sheet.
    1 bunch fresh asparagus, woody ends trimmed, 2 tablespoons olive oil, 2 cloves garlic, minced, 1 teaspoon dried dill, 1 teaspoon salt, 1 teaspoon black pepper
  3. Pat the salmon fillets dry with paper towels. Place them on the other side of the baking sheet, next to the asparagus. Drizzle the remaining 1 tablespoon of olive oil over the salmon.
    1 pound salmon fillets, skin on or off, 2 tablespoons olive oil
  4. In a small bowl, combine the lemon juice, remaining minced garlic, remaining dill, salt, and pepper. Spoon this mixture evenly over the salmon fillets. Place a few lemon slices on top of each salmon fillet. If using, sprinkle a pinch of red pepper flakes over the salmon.
    1 lemon, 2 cloves garlic, minced, 1 teaspoon dried dill, 1 teaspoon salt, 1 teaspoon black pepper, red pepper flakes
  5. Place the baking sheet in the preheated oven. Roast for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary slightly depending on the thickness of the salmon fillets.
  6. Carefully remove the baking sheet from the oven. Serve the salmon and asparagus immediately, with extra lemon wedges if desired.
    1 pound salmon fillets, skin on or off, 1 bunch fresh asparagus, woody ends trimmed

Notes

Allow the salmon and asparagus to cool completely before storing. Transfer any leftovers to an airtight container. They will stay fresh in the refrigerator for up to 2–3 days.
For the best results, gently reheat leftovers in a non-stick skillet over medium-low heat until warmed through. You can also reheat them in a microwave, but be mindful not to overcook the salmon, which can make it dry. A quick 30–60 second burst is often sufficient.