Sheet Pan Baked Salmon with Asparagus

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Two peas & their pod

Total Time

25 mins

Prep Time

10 mins

Cook Time

15 mins

Rating

(15)

Ingredients

4 (6 oz) skinless salmon filets
1 small bunch asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and black pepper, to taste
4 tablespoons unsalted butter, softened
Zest of 1 lemon
2 cloves garlic, minced
1 teaspoon minced shallot
1/2 teaspoon finely chopped parsley
1/2 teaspoon finely chopped rosemary
1/2 teaspoon finely chopped thyme
4 lemon slices, for garnish
Lemon wedges, for serving, optional

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Preparation

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Step 1

Preheat the oven to 400 degrees F. Spray a rimmed half sheet pan with nonstick cooking spray. Place the salmon pieces in the center of the pan. Blot each filet with a paper towel. Place the asparagus spears around the salmon and drizzle with olive oil. Season the salmon and asparagus with salt and black pepper, to taste.

Step 2

To make the lemon herb butter, place the soft butter in a small bowl. Add the lemon zest, garlic, shallot, parsley, rosemary, and thyme. Stir until well combined.

Step 3

Gently spread 1 tablespoon of lemon herb butter onto the top of each piece of salmon. Garnish each piece of salmon with a lemon slice.

Step 4

Place the sheet pan in the oven and bake for 12 to 15 minutes, or until the salmon is opaque and the internal temperature of the salmon reaches 135-140°F. Test the salmon in the thickest part with an instant read thermometer. The salmon will continue to cook after it is out of the oven and will reach 145 degrees, which the FDA recommends. Cooking time will vary due to oven differences and the thickness of the salmon. The asparagus should be tender, but crisp.

Step 5

Divide the salmon and asparagus between four plates and squeeze fresh lemon juice over the top of the salmon and asparagus, if desired. Season with additional salt and pepper, if desired.