Lemon Baked Salmon Asparagus Recipe

This fuss-free baked Lemon Salmon and Asparagus comes together in just 30 minutes on one sheet pan. Served with a simple creamy Basil Aioli, this restaurant-quality asparagus salmon recipe is ultra flavorful, nutritious, and beyond delicious – making it the ideal easy weeknight fish dinner! 

Featured comment: I’ve been making this over and over again. It’s so delicious and this easy dinner has become my best friend!” – Kelly

Read on for simple tips about purchasing salmon. And don’t miss the step by step video below showing you exactly how easy it is to make this lemon salmon baked with asparagus! 

Update: This post was originally published in April 2018. I made updates to include more information about baking asparagus and salmon in the oven at 425. 

Hello, friends! Please allow me to introduce you to my newest healthy family dinner obsession: salmon & asparagus baked on one sheet pan. It’s easy-peasy, ridiculously yummy and the clean up is an absolute breeze!

About this recipe for salmon and 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!

Low-carb, gluten-free, and keto-friendly, this healthy asparagus salmon recipe is a healthy weeknight dinner winner, my friends!

What’s in this salmon and asparagus recipe?

This salmon sheet pan meal pairs luscious fish with a robust lemon sauce that will rock your world! Here’s what you’ll need for this baked salmon with lemon recipe:

• Salmon: You can either use a whole 1 pound side of salmon, or 4 (4 ounce) salmon fillets. If possible, opt for wild salmon for the best taste!
• Asparagus: You’ll need 1 and 1/2 to 2 pounds of this asparagus spears.
• 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, cayenne peppers, kosher salt and black pepper provide a ton of flavor.

What to know about buying salmon

The quality of your salmon is extremely important for this simple sheet pan dinner! Here’s what to look for when you are looking for salmon at the grocery store:

• Fresh is best! If you’re looking for the very best asparagus salmon dinner, make sure you buy fresh fish from your local seafood provider. However, frozen salmon works find if that’s all you can find.
• Smells like the ocean! Make sure your salmon smells fresh like the salty ocean – without any off-putting or fishy odors.
• Wild caught salmon is best! Wild caught fish is typically the most sustainable option. However, you can find quality farm raised fish – just check the seafood consumer guide.
• The five most popular types of salmon are King Salmon (chinook salmon), Coho Salmon (silver salmon), Pink Salmon (humpback salmon), Sockeye Salmon (red salmon) and keta salmon. King salmon is by far the richest in flavor. Coho salmon is a good middle of the road fish with a delicate flavor and firm texture. For this asparagus salmon dinner I recommend using King salmon or coho salmon.

How to make lemon salmon with asparagus 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!

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!

Tips for the best baked lemon salmon

1. Salmon: You can either use one large filet of salmon for this baked asparagus with salmon. Alternatively, you can cut the filet into smaller portions if you prefer. You can easily scale this dinner recipe up or down to feed as many mouths as you need.
2. Lemony flavor: If you prefer a stronger lemon flavor, add more lemon zest to the lemon dijon sauce. On the other hand, if you prefer a subtle hint of lemon, use less zest.
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 asparagus 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.

Step by step photos: Making salmon and asparagus

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

FAQs: salmon lemon baked

What herbs go with lemon dijon salmon?

Fresh herbs are the perfect way to add flavor and take your one sheet salmon and asparagus 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 after cooking to garnish the salmon. This will ensure the flavors remain 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 long to bake salmon at 425?

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.

This dijon lemon salmon cooked in an oven preheated to 425°F will take approximately 10-15 minutes to cook.

Serving salmon & asparagus

What goes with this salmon and asparagus bake?

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)!

Storing leftovers

How long will leftover asparagus 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!

Incredibly moist, tender and so simple to make, yet full of flavor, I know your family will love this baked salmon and asparagus recipe just as much as mine.

Until next week, friends, cheers! To scrumptious seafood!

Cheyanne

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More easy salmon recipes!

If you love this salmon and asparagus recipe, try one of these delicious recipes next:

• Salmon in Foil
• Healthy Salmon Fried Rice
• Honey Sriracha Salmon
• Salsa Salmon
• Salmon with Citrus
• Tostada Salmon with Black Beans and Rice

More asparagus recipes!

• Asparagus Frittata
• Shaved Raw Asparagus Salad
• Asparagus Mimosa
• Roasted Prosciutto Wrapped Asparagus
• Naan Pizza with Asparagus Pesto, Prosciutto and Goat Cheese

The best Baked Lemon Salmon & Asparagus recipe. (Plus step-by-step recipe video!)👇

Print Recipe

4.94 from 15 votes

Baked Salmon with Asparagus 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 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: entree, Main Course

Cuisine: American

Keyword: asparagus salmon, baked lemon salmon, baked salmon and asparagus, recipe for salmon and asparagus, salmon & asparagus, salmon and asparagus, salmon and asparagus bake, salmon and asparagus recipe, salmon lemon baked, salmon with asparagus

Servings: 4 people

Calories: 329kcal

Author: Cheyanne Holzworth

Equipment

• 2 Small Mixing Bowls
• 1 baking sheet

Ingredients

• 1 – 1 ½ Pound Salmon Fillet (substitute: 4 salmon filets each weighing 4-6 ounces)
• 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 Pepper
• 1 ½ - 2 Pounds Asparagus Spears (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 Garnishes: Micro Greens, Fresh Dill, Fresh Chives, Lemon Wedges
• Serving Suggestions: Artisan Bread, Salad, Grains (rice, quinoa)

Instructions

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper for easy clean up.
• Make lemon dijon 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.
  
• Arrange asparagus and salmon on pan: Place the asparagus on the center of the baking sheet and drizzle with 1 tablespoon oil. Season the veggies generously with salt and pepper and then toss to coat. Next, arrange the asparagus so the spears are on the outside edges of the pan, making room in the center of the pan for the salmon. Then, place the salmon in the middle of the pan.
  
• Brush salmon with sauce: Use a pastry brush to apply the lemon dijon sauce all over the salmon. Then, arrange the slices of lemon on the salmon and the asparagus.
  
• Bake salmon and asparagus: 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 (SEE NOTES). Taste and adjust for seasoning with more salt and pepper if desired. Set aside.
  
• Serve salmon asparagus dinner: If using a center side of salmon, cut it into 4 pieces. Squeeze fresh lemon juice all over the salmon and asparagus. Serve with the basil aioli on the side and enjoy!
  

Video

Notes

1. Salmon: 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. Lemony Flavor: If you like a stronger lemon flavor, add more lemon zest to the Lemon Dijon salmon mixture in step 3. alternatively, if you prefer a more subtle lemon flavor, use less lemon zest. (Note: The zest contains more flavor than the juice!)
3. Basil Aioli: The basil sauce is totally optional; however, I think sauce is life. If you are making the aioli, just be sure to hand whisk the ingredients together. Using a food processor or blender will cause the sauce to separate!
4. Broiling Salmon: 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 estimate 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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