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