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One-Pan Baked Salmon with Asparagus - Easy, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets: 4 fillets, about 5–6 ounces each, skin-on or skinless
  • Asparagus: 1 large bunch, woody ends trimmed
  • Olive oil: 2–3 tablespoons
  • Unsalted butter: 2 tablespoons, softened (optional but recommended)
  • Lemon: 1 large, zested and juiced; plus extra slices for garnish
  • Garlic: 2–3 cloves, finely minced
  • Fresh herbs: 2 tablespoons chopped parsley or dill (or a mix)
  • Salt and pepper: To taste
  • Red pepper flakes: Pinch, for gentle heat (optional)
  • Paprika or smoked paprika: 1/2 teaspoon (optional, for color and depth)
  • Parmesan: 2 tablespoons, finely grated, for the asparagus (optional)
  • Sheet pan: Lined with parchment paper or lightly oiled

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a large sheet pan with parchment for easier cleanup, or lightly oil it.
  2. Prep the asparagus: Snap off the woody ends. Spread the spears on the pan. Drizzle with 1–2 tablespoons olive oil, season with salt, pepper, and a pinch of red pepper flakes if you like. Toss to coat and arrange in a single layer along the sides of the pan.
  3. Season the salmon: Pat the fillets dry. Place them in the center of the pan, leaving a little space between each. Drizzle with olive oil and season both sides with salt, pepper, and paprika. Place fillets skin-side down if using skin-on salmon.
  4. Make a quick lemon-herb butter: In a small bowl, mix softened butter with lemon zest, half the lemon juice, minced garlic, and chopped herbs. Spoon a small dollop on each salmon fillet. If skipping butter, simply drizzle extra olive oil and sprinkle the herbs and garlic on top.
  5. Add brightness: Squeeze the remaining lemon juice over the asparagus and around the pan. Add a few thin lemon slices on top of the salmon for extra fragrance.
  6. Bake: Roast for 10–12 minutes, depending on fillet thickness. Thicker pieces may need 14–15 minutes. The salmon should flake easily and be just opaque in the center. Asparagus should be tender with lightly crisp tips.
  7. Optional finishing touches: Sprinkle the asparagus with a little Parmesan right as it comes out of the oven. Add more fresh herbs over the salmon. Taste and add a final pinch of salt or a squeeze of lemon if needed.
  8. Serve: Plate each fillet with a generous portion of asparagus. Spoon any pan juices over the top for extra flavor.