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!
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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. Taste and adjust for seasoning with more salt and pepper if desired. Set aside.
- 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
- 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.
- 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.
- 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!
- 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)!
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!
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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!)👇
Baked Salmon with Asparagus Recipe
- 2 Small Mixing Bowls
- 1 baking sheet
- 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
- 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)
- 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!
- 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.
- 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!)
- 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!
- 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!
- 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.
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How is this without the aioli?
The salmon is delicious on its own – the aioli is just an added bonus! Cheers!
Matt Robinson says
Serious cravings for this here. Our 13 year old Cole absolutely loves salmon but I think he’s tired of my recipe. So this couldn’t come at a better time!
Your timing is perfect, Cheyanne! We just bought a few pounds of salmon filets and can’t get enough asparagus this time of year. Love that this beauty is easy enough for a weeknight!
Mary Ann | The Beach House Kitchen says
So fresh and light and just perfect for summer (and bathing suit season!) Love the video Chey. Pinned and will be sharing to our summer dinner menu soon!
Kelsie | the itsy-bitsy kitchen says
Salmon is my favorite! Pair it with asparagus and I’m pretty much in heaven. This looks so good, Chey! I’m adding the ingredients to my shopping list now!
Made this last night – we really couldn’t taste the dijon/garlic because of all the lemon (juice+zest+lemon slices). I’ll try this again, but will use less lemon and definitely more dijon.
I’ve been making this over and over again. It’s so delicious and this easy dinner has become my best friend!
Jazmin Esqueda says
I’m hoping you found the oven temperature in step one of the recipe. Let me know if you have any other questions!! Cheers!
Mary Ann | The Beach House Kitchen says
Love the added video Chey! This is one of my favorite healthy dinners! Pinned!
Kelsie | the itsy-bitsy kitchen says
I remember this from last year! Salmon is my favorite fish and asparagus is one of my favorite veggies so I’m allllll about combining them into one gorgeous dinner. And you can’t go wrong with sheet pan meals!
This is literally the perfect spring meal and SO easy!
Last week I had a huge case of the blahs. I was so tired for no reason and I was just in a major funk. And brain fog is the worst!! I hope you feel better soon. 🙂 I love salmon and these flavors are some of my favorite. The fact that it’s made in one pan makes it a total A+!
Geraldine | Green Valley Kitchen says
I feel you on the foggy brain, Cheyanne – I’m working on a huge project at work – with crazy hours – so on the weekends I have to just veg out on the couch to let my brain recharge! You make the best salmon dishes! I am forwarding this to my mom because she loves salmon and eats it a couple of times a week – she’s love this – so easy to do!
Kevin O'Leary says
I love healthy dinners that require little fuss and thinking. And the lemon aioili? Amazing!
Katherine | Love In My Oven says
This weather is slowly killing me inside, too. Hope you feel perky again soon! Dinners like this will help!!! So bright and spring-y and delicious. Yum!
Kelsie | the itsy-bitsy kitchen says
Oh no, Chey! Feel better! I wish I could send some sunshine out your way–maybe you just need to come to Phoenix for a visit. The weather here is totally predictable :). As for this salmon and asparagus–YUM! Salmon is my favorite fish and you just can’t beat a sheet pan dinner. Hope everything picks up in time for you to enjoy the weekend!
Mary Ann | The Beach House Kitchen says
I totally get it with the weather Chey. It’s bringing me down lately too. But this crazy delicious looking sheet pan dinner is definitely boosting my spirits! I love the lemon Dijon combo and I bet it goes perfectly with the basil aioli. Love the asparagus on the side too. And that up close shot of the asparagus…gorgeous! Feel better!!
Jennifer @ Seasons and Suppers says
First, big hugs to you 🙂 I think this endless winter is taking a toll on many. We need warmth and sunshine to lift our spirits! Loving this fabulous sheet pan dinner. Salmon and asparagus are a winning combination, always!
Sarah @Whole and Heavenly Oven says
Oh maaaaan, this salmon is seriously dinner goals, Cheyanne! I mean, it’s basically an entire dinner on one glorious sheet pan. That lemon dijon sauce is KILLING me! 🙂
[email protected] says
Thank you for introducing us to your newest healthy dinner obsession! This looks grand! I want it NOW!! And that aioli is everything! You hit it out of the park, my friend! Cheers! XOXO
You always have the best salmon ideas, Chey! You’ve created another stunning dish – combined with juicy asparagus and herbaceous Aioli, this is so delicious. It’s a quintessence of spring (which apparently got lost somewhere) and spring meals. And please feel better!
Asparagus and salmon are my absolute favourites! This is a perfectly delicious and healthy meal in one pan!