The Best Sheet Pan Salmon & Asparagus

When you need a quick but impressive dinner, this sheet pan salmon and asparagus with garlic brown butter is the answer. It’s the kind of dish that looks fancy but comes together in under 30 minutes, making it ideal for busy weeknights or last-minute entertaining. The combination of tender, flaky salmon and crisp asparagus drizzled with rich, nutty garlic brown butter is pure magic on a plate.

What makes this recipe stand out is the balance of flavors – bright lemon, aromatic herbs, and savory butter. The salmon stays moist and flavorful thanks to a simple marinade, while the asparagus roasts to perfection alongside cherry tomatoes for a burst of sweetness.

Sheet pan dinners are a game-changer, and this salmon and asparagus recipe proves that simple ingredients can create something extraordinary. Whether you’re cooking for family or impressing guests, this dish will have everyone asking for seconds.

Ingredients:

Garlic Brown Butter:

• 1/2 cup butter
• 2-4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped dill (optional)
• Salt and pepper, to taste

For the Salmon:

• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp olive oil (or avocado oil)
• 1 tsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp Creole seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• Handful of cherry tomatoes (optional)
• 2 tsp olive oil
• 1/4 tsp each salt and pepper

Directions:

1. Marinate the salmon. In a small bowl, mix together the lemon zest, lemon juice, olive oil, Dijon mustard, garlic, Creole seasoning, garlic powder, onion powder, salt, and pepper. Coat the salmon fillets evenly with the marinade and let sit for at least 15 minutes.
2. Prepare the sheet pan. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the asparagus and cherry tomatoes (if using) with 2 tsp of olive oil, salt, and pepper. Spread them evenly on the baking sheet, leaving space in the center for the salmon fillets.
3. Bake the salmon. Place the marinated salmon skin-side down in the center of the baking sheet. Bake for 10-12 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 122°F (50°C).
4. Make the garlic brown butter. While the salmon is baking, melt the butter in a small saucepan over medium heat. Stir frequently for 4-6 minutes until the butter turns golden brown and foamy. Add the minced garlic, lemon juice, parsley, and dill. Cook for 1 minute until the garlic softens, then remove from heat.
5. Serve. Drizzle the garlic brown butter over the salmon and asparagus right before serving. Pair with mashed potatoes, rice, or a simple salad. Garnish with grated Parmesan, lemon wedges, and fresh parsley for extra flavor.

Why This Recipe Works:

• One-Pan Wonder: Minimal cleanup and effort while delivering restaurant-quality results.
• Balanced Flavors: The tangy lemon, rich butter, and herbaceous marinade make every bite unforgettable.
• Healthy Yet Indulgent: Salmon is packed with omega-3s, and asparagus brings nutrients and crunch. The garlic brown butter adds just the right touch of indulgence.
• Versatile: Serve it over mashed potatoes, rice, or even pasta. It’s perfect for weeknights but elegant enough for dinner parties.

Tips for Success:

• Don’t Overcook the Salmon: Salmon is best when cooked to medium (122-125°F). It will continue to cook slightly after being removed from the oven.
• Crispier Veggies: For more charred asparagus, broil the sheet pan for 2-3 minutes at the end of baking.
• Marinate for Flavor: Letting the salmon marinate for at least 15 minutes (or up to 1 hour) enhances the flavor.

Print Recipe

Sheet Pan Salmon & Asparagus with Garlic Brown Butter

Servings: 2

Ingredients

Garlic Brown Butter

• 1/2 cup butter unsalted
• 2-4 garlic cloves minced
• 1 tbsp lemon juice
• 1 tbsp fresh parsely chopped
• 1 tbsp fresh dill chopped
• salt and pepper to taste

For the salmon:

• zest of one lemon
• 1 tbsp lemon juice
• 2 tbsp oil avocado or olive oil works
• 1 tsp Dijon mustard
• 2 garlic cloves minced
• 1 tsp Creole seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste
• 1 lb salmon whole or cut into fillets
• 1 bunch asparagus, trimmed
• handful of cherry tomatoes optional
• 2 tsp oil

Instructions

• In a small bowl, mix together the lemon zest, lemon juice, olive oil, Dijon mustard, garlic, Creole seasoning, garlic powder, onion powder, salt, and pepper. Coat the salmon fillets with the marinade.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the asparagus and cherry tomatoes (if using) with 2 tsp of olive oil, salt, and pepper, then spread them evenly on the sheet. Make space in the center of the sheet for the salmon fillets. Place the salmon skin-side down on the sheet.
• Place the sheet pan in the oven and bake for 10-12 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 122°F (50°C).
• While the salmon is baking, melt the butter in a small saucepan over medium heat. Stir frequently for 4-6 minutes until the butter turns golden brown and begins to foam. Add the minced garlic, lemon juice, parsley, and dill (if using). Cook for 1 minute or until the garlic softens, then remove from heat to prevent the garlic from burning.
• Drizzle the garlic brown butter over the salmon and asparagus. Serve the dish over mashed potatoes, if desired. Top with grated Parmesan, lemon wedges, and chopped parsley for extra flavor.

Notes

Storage and Reheating Tips:

• Storage: Store leftover salmon and asparagus in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place the salmon and asparagus on a baking sheet at 300°F for 8-10 minutes. Alternatively, microwave in short intervals, but avoid overheating to prevent the salmon from drying out.
• Freezing: While asparagus doesn’t freeze well, the salmon can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.