Baked Lemon Salmon recipe

Overhead, landscape shot of Sheet Pan Lemon Dijon Salmon and Asparagus with a pale purple linen, forks, wine glasses, ramekin of chopped chives and small bowl of Basil Aioli surrounding the pan.

4.94 from 15 votes

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:

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

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.
If you like a stronger lemon flavor, add more lemon zest to the Lemon Dijon mixture in step 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!
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 approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition