Baked Lemon Salmon recipe

This Baked Lemon Salmon and Asparagus recipe is easy, fuss free and comes together in 30 minutes! Plus, it’s all made on one sheet pan! Served with a simple, creamy Basil Aioli, it’s a restaurant quality dish you and your family will love! It’s flavorful, ultra moist and perfect for easy weeknight dinners, yet elegant enough for entertaining!

Continue to read on for tips and don’t miss the video below for how to make this lemon dill salmon recipe!

Updated: This post was originally published in April 2018. I’ve updated the post below to include more information on baked lemon salmon. Plus, I’ve included a recipe video to show you how easy this sheet pan meal is to make! 

Hey guys! So, I’m just going to be 100% up front and honest with you guys. I am definitely riding the struggle bus today.

I don’t know if it’s the crazy hot-cold-hot-cold (rinse and repeat) weather we have been experiencing recently? But, I am feeling all sorts of under the weather and ick. However, I feel super fortunate I could crawl out of bed, let alone form and type (somewhat) coherent sentences.

Needless to say, I am keeping things short and sweet today! With that said, let me introduce you to my newest healthy dinner obsession…

Baked Lemon Salmon with Asparagus

Tender, flaky, rich, nutrient dense salmon slathered with a savory, flavor packed, lemony mustard sauce and paired with tender, crisp asparagus.

All that deliciousness gets roasted and served up with a creamy, savory, slightly acidic, basil studded ailoi that is absolutely perfect for dipping or drizzling.

This baked salmon and asparagus is so simple and deliciously healthy, yet packed with hearty flavor!

But, not only is this salmon-asparagus-sauce trio a treat for the taste buds, it’s also stupid easy to throw together! The salmon and asparagus are roasted on ONE sheet pan and the sauce simply gets quickly whisked together!

It’s a healthy weeknight dinner winner, my friends!

What’s in lemon dill salmon?

Since salmon is a luscious, fatty fish, it pairs perfectly with a robust lemon sauce!

For this baked salmon with lemon recipe you’ll need:

• Salmon: You can either use a whole 1 pound side of salmon, or 4 (4 ounce) filets. If possible, opt for wild salmon for the best taste!
• Lemon: It wouldn’t be lemon salmon without lots of bright lemon flavor! This recipe uses 2 lemons. The juice and zest of one will go right into the sauce. The other lemon is sliced and used on top of the fish.
• Garlic: A clove of minced garlic provides a touch of mellow flavor.
• Olive oil: A good quality extra virgin olive oil gives the salmon a healthy, rich taste!
• Dijon mustard: Thick dijon adds a bold, slightly acidic kick.
• Spices: A simple combination of dried dill, dried parsley, smoked paprika and cayenne provide a ton of flavor!

What herbs go with lemon salmon?

Fresh herbs are the perfect way to add flavor and take your salmon from good to great!!

• Dill: Feathery dill leaves lend a fresh, sharp flavor!
• Parsley: The mild, grassy flavor of flat-leaf parsley won’t outshine the other ingredients.
• Basil: Sweet basil’s faint licorice flavor brightens lemon’s taste.
• Chives: The delicate onion flavor found in chives is a harmonious pairing with lemon!
• Chervil: Sometimes called French parsley, chervil has a delicate flavor enhanced by a hint of anise.
• Thyme: The earthiness of thyme is a wonderful complement to tart lemon flavor!

Pro-tip: Make sure you use fresh herbs at the end of cooking, to garnish the salmon. This will ensure the flavors are still bright and fresh!

Will lemon juice cook salmon?

Technically, lemon will not cook salmon as cooking requires heat.

However, lemon juice or any acid, such as lime, orange and grapefruit, will denature fish flesh. Meaning, the acid will change the molecular structure of the fish’s flesh and make it firmer and more opaque, similar to cooking.

In the Peruvian dish, ceviche, raw fish is “cooked” in an acid and then served as is, without any cooking over heat.

The lemon juice in this recipe is simply being used as a flavoring agent. The salmon doesn’t sit, or marinate, in the lemon juice long enough to acutally “cook” (or denature) the fish.

How to make lemon salmon in the oven?

This salmon recipe is so easy to prepare! In just 30 minutes you can create a luscious, flavorful salmon dinner the entire family will love!

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
2. Make lemon sauce for salmon: In a small bowl, mix together oil, mustard, lemon juice, zest, garlic, dill, parsley, paprika, cayenne. Season with salt and pepper. Set aside.
3. Season asparagus: Place the asparagus on the baking sheet. Drizzle with oil and season generously with salt and pepper. Toss to coat. Arrange the asparagus on the outside edges of the pan, making room in the center of the pan for the salmon.
4. Brush salmon with sauce: Place the salmon in the middle of the pan and brush with the mustard mixture. Place the lemon slices on the salmon and around the baking sheet.
5. Bake: Transfer the baking sheet to the oven and roast for 10-15 minutes, or until the salmon is cooked to your desired doneness.
6. Meanwhile, make the aioli: In a small bowl, whisk together all the ingredients for the sauce. Taste and adjust for seasoning with more salt and pepper if desired. Set aside.
7. To serve: Top the salmon with a squeeze of fresh lemon juice. Serve with sauce on the side for dipping. Enjoy!

How to make salmon with lemon step by step photos:

Tips for the best lemon baked salmon:

1. You can either use one large filet of salmon for this recipe, or you can cut the filet into smaller serving portions if desired. As well, this recipe scales up and down really easily depending on how many people you are feeding!
2. If you prefer a stronger lemon flavor, add more lemon zest to the lemon dijon sauce.
3. For a crisper top on your salmon, I recommend you broil it for the last few (3-5) minutes of cooking. After you switch the oven to high broil, make sure you watch the salmon very carefully as it can go from golden brown to burnt very quickly!
4. The baking time for the salmon recipe below is approximate. It will really depend on how thick your salmon is and your desired doneness. Salmon is cooked through when it flakes easily with a fork.

How long to cook lemon salmon in the oven?

The length of time salmon requires to cook in the oven depends on a few different variables, namely – the thickness of the fish and the doneness desired.

Salmon can quickly go from undercooked to way overcooked. Make sure you avoid overcooking salmon or it will become dry and unappetizing!

There are two ways to tell when salmon is done:

• Thermometer: The best way to check fish for doneness is to use an instant read thermometer. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fish.
• Sight: If you don’t have a thermometer you can check fish for doneness by using your sight and a fork. Salmon is ready when it flakes fairly easily with a fork.

Salmon cooked in an oven preheated to 425°F will take approximately 10-15 minutes to cook.

What goes with lemon salmon?

This Lemon dill salmon is baked right alongside fresh asparagus and can be served as a lighter, healthier meal!

However, if you are looking to add more sustenance and complete this baked salmon dinner, below are a few delicious side dish options!

• Bread: Any crusty, artisan bread is always a delicious option!
• Leafy Green Salad: You can never go wrong with a simple green side salad!
• Bright Non-Leafy Salads: Non traditional salads, such as avocado salad, tomato salad or potato salad is a simple winner!
• Pasta Salads: Any pasta salad such as orzo salad or macaroni!
• Potatoes: Roasted, baked or grilled potatoes is always a delicious choice!
• Grains: Any variety of your favorite grain works well. I served mine with quinoa (pictured below).
• Small Pastas: Cooked and cooled couscous drizzled with a simple lemon vinaigrette is a wonderful pairing!
• Seasonal Vegetables: Your favorite fresh seasonal vegetables (roasted, steamed, grilled or sautéed)!

How long will leftover salmon keep?

To Store: Place cooled leftover salmon in a shallow airtight container or wrap it tightly with plastic wrap. Store salmon in the refrigerator for up to 3 to 4 days.

To Reheat: Salmon is best enjoyed on the day it is cooked, as salmon has a tendency to dry out once reheated. I recommend serving leftover cooked salmon cold or at room temperature. Try flaking the salmon and serving it on sandwiches or over a salads. Or, flake the salmon into pieces and add it to scrambled eggs!

You will love this lemon salmon recipe! It’s incredibly moist, tender and so simple to make, yet full of flavor! Plus, since it cooks on one sheet pan, the cleanup is a total breeze!!

Until next week, friends, cheers – to scrumptious salmon!

XOXO

Cheyanne

Looking for more salmon recipes?

If you love this dish, try one of these delicious salmon recipes next:

Salmon Fried Rice

Honey Dijon Salmon

Salmon with Salsa Verde

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The best Baked Lemon Salmon & Asparagus recipe plus step-by-step recipe video👇

Print Recipe

4.94 from 15 votes

Baked Lemon Salmon recipe

This baked Lemon Salmon & Asparagus recipe is easy, fuss free and made on one sheet pan!  Served with a simple Basil Aioli this dinner is packed with both nutrients and flavor!  It's perfect for easy weeknight dinners, yet elegant and delicious enough for entertaining! 

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: entree, Main Course

Cuisine: American

Keyword: asparagus, baked, dill, garlic, lemon, salmon, sheet pan

Servings: 4

Calories: 329kcal

Author: Cheyanne Holzworth

Equipment

• Small Mixing Bowls (2)
• baking sheet

Ingredients

• 1 – 1 ½ Pound Salmon Filet (or 4 (4-6 ounce) salmon filets)
• 3 ½ TBS Olive Oil - DIVIDED
• 1 TBS + 1 tsp Dijon Mustard
• 2 small Lemons – 1 sliced and the other zested & juiced
• 1 clove Garlic – minced
• 1 tsp each: dried dill, dried parsley & smoked paprika
• ¼ tsp Cayenne
• 1 ½ - 2 Pounds Asparagus (medium or thin spears, tough ends trimmed_
• Kosher Salt & Pepper - to taste

Basil Aioli:

• 1/3 Heaping Cup Fresh Basil Leaves - packed & finely chopped
• ½ Cup Crème Fraiche
• 1 small clove Garlic - minced
• 2 tsp Lemon Juice

Optional for Garnish: Micro Greens, Chives, Lemon Wedges

Serving Options: Artisan Bread, Quinoa or Rice, Salad

Instructions

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper for easy clean up.
• Make lemon sauce for salmon: In a small bowl, mix together 2 ½ tablespoons of oil, mustard, lemon juice, zest, garlic, dill, parsley, paprika, cayenne and ½ teaspoon salt and 1/8 teaspoon pepper. Set aside.
• Season asparagus: Place the asparagus on the baking sheet. Drizzle with 1 tablespoon oil and season generously with salt and pepper. Toss to coat. Arrange the asparagus on the outside edges of the pan, making room in the center of the pan for the salmon.
• Brush salmon with sauce: Place the salmon in the middle of the pan and brush with the mustard mixture. Place the lemon slices on the salmon and around the baking sheet.
• Bake: Transfer the baking sheet to the oven and roast for 10-15 minutes, or until the salmon is cooked to your desired doneness.
• Meanwhile, make the aioli: In a small bowl, whisk together all the ingredients for the sauce* with ¼ teaspoon salt and a pinch of pepper. Taste and adjust for seasoning with more salt and pepper if desired. Set aside.
• To serve: Cut the salmon into 4 pieces and finish with a squeeze of lemon. Serve with sauce on the side. Enjoy!

Video

Notes

1. You can either use one large filet of salmon for this recipe, or you can cut the filet into smaller serving portions if desired.  As well, this recipe scales up and down really easily depending on how many people you are feeding!  If feeding a crowd, make sure you use more than one sheet pan and rotate the pans in the oven, from top to bottom and front to back, half way through cooking.
2. If you like a stronger lemon flavor, add more lemon zest to the Lemon Dijon mixture in step 3.
3. Make sure you hand whisk together the ingredients for the basil aioli.  Using a food processor or blender will cause the ingredients to separate!
4. If you want a crisper top on your salmon, I recommend you broil it for the last few (3-5) minutes of cooking.  After you switch the oven to high broil, make sure you watch the salmon CAREFULLY as it can go from golden brown to burnt very quickly!
5. The cooking time in the recipe is approximate.  It will really depend on how thick your salmon is and your desired doneness.  Salmon is cooked through when it flakes easily with a fork.

Nutritional information is an approximation based upon 4 servings.  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 329kcal | Carbohydrates: 1g | Protein: 23g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 115mg | Potassium: 596mg | Vitamin A: 270IU | Vitamin C: 1.5mg | Calcium: 45mg | Iron: 1.1mg

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