This Sheet Pan Lemon Dijon Salmon & Asparagus recipe is quick, easy and fuss free!  Served with a simple, creamy 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! 

Hey guys!

So, I’m just going to be 100% up front and honest with you guys.

I am definitely ridding the struggle bus today.

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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 just feeling all sorts of under the weather and ick.

Combine that with my blonde hair and, basically, I’m feeling 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.  Mmm’kay.

With that said, let me introduce you to my newest healthy dinner obsession…

Sheet Pan Lemon Dijon Salmon & Asparagus with Basil Aioli

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 sheet pan 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!

Will lemon juice cook salmon?

Short answer – yes.

In Ceviche, a Peruvian dish, raw fish is “cooked” in an acid and served without any cooking over heat.

However, we are not making ceviche here.  The lemon juice in this recipe is simply used as a flavoring agent as the salmon doesn’t sit, or marinate, in the lemon juice for long enough to “cook” the fish.

With that said, I would NOT make the lemon Dijon mixture and allow your salmon to sit in the mixture overnight.

What goes with Lemon Dijon Salmon?

This sheet pan salmon and asparagus can be served on its own as a lighter, healthier meal.  (<- I’m looking at you beach body goals 2018)

However, if you are looking to add a carbohydrate, or for a little more sustenance, I highly recommend roasted potatoes, or any variety of grain.  I served mine with tri-colored quinoa (pictured below).

If you are looking to stay with the theme of keeping things light and healthy, adding a side salad to this sheet pan meal is a great idea too!

Notes, Tips & Tricks for Sheet Pan Lemon Dijon Salmon & Asparagus recipe:

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 Sheet Pan Lemon Dijon 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.

Simple to make, yet incredibly delicious to devour, this Sheet Pan Lemon Dijon Salmon & Asparagus is a crowd pleasing one pan wonder!  Just don’t forget to double up on the delectable Basil Aioli – SO GOOD!!

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

XOXO

Cheyanne

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How to make Sheet Pan Lemon Dijon Salmon & Asparagus recipe👇

5 from 7 votes

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Sheet Pan Lemon Dijon Salmon & Asparagus

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

This Sheet Pan Lemon Dijon Salmon & Asparagus recipe is quick, easy and fuss free!  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! 

Course: entree, Main Course

Cuisine: American

Servings: 4

Calories: 329 kcal

Author: Cheyanne Bany

Ingredients

• 1 – 1 ½ Pound Salmon Filet can substitute 4 (4-6 ounce) salmon filets
• 3 ½ TBS Olive Oil divided
• 1 TBS + 1 tsp Dijon Mustard
• 1 large Lemon – half sliced & the other half = 1 TBS Lemon Juice + 1 teaspoon Lemon Zest
• 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

1. Preheat oven to 425 degrees F.
2. Line a large rimmed baking sheet with parchment paper for easy clean up.
3. 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.
4. 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.
5. 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.
6. Bake: Transfer the baking sheet to the oven and roast for 10-15 minutes, or until the salmon is cooked to your desired doneness.
7. Meanwhile, make the sauce: 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.
8. To serve: Cut the salmon into 4 pieces and finish with a squeeze of lemon. Serve with sauce on the side. Enjoy!

Recipe 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.

 

Nutrition Facts

Sheet Pan Lemon Dijon Salmon & Asparagus

Amount Per Serving

Calories 329 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 6g 30%

Cholesterol 77mg 26%

Sodium 115mg 5%

Potassium 596mg 17%

Total Carbohydrates 1g 0%

Protein 23g 46%

Vitamin A 5.4%

Vitamin C 1.8%

Calcium 4.5%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

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