Go Back
- 4 salmon fillets (approximately 6 ounces each) - 1 bunch asparagus (about 1 pound), ends trimmed - 4 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Sea salt and freshly cracked black pepper, to taste - Lemon wedges, for serving - Chopped fresh parsley, for garnish The main ingredients in this dish are simple yet fresh. Salmon fillets are rich in omega-3 fatty acids, which are great for health. Asparagus adds a crunch and a burst of green color to your meal. For the seasoning, I love using extra virgin olive oil. It adds a nice depth of flavor. The garlic brings a rich aroma and taste. Fresh lemon juice cuts through the richness of the fish and brightens the dish. Thyme and oregano give it an earthy touch. I suggest using sea salt and freshly cracked black pepper for the best flavor. These simple seasonings allow the salmon and asparagus to shine. When it comes to garnishing, lemon wedges add a nice touch. You can squeeze them over the dish right before eating. Chopped parsley brings a fresh color and taste that completes the meal. These ingredients combine to make a balanced, tasty dish that is easy to prepare. You’ll find it’s perfect for a family dinner or a gathering with friends. - Preheat the oven to 400°F (200°C). - Line a large baking sheet with parchment paper. - In a bowl, combine olive oil, garlic, lemon juice, thyme, oregano, salt, and pepper. - Whisk until the mixture is blended and fragrant. - Place salmon fillets on one side of the baking sheet. - Coat the salmon with the garlic herb mixture. - Arrange asparagus on the other side and season with salt and pepper. - Transfer the baking sheet to the oven and bake for 12-15 minutes. - Check for doneness. The salmon should flake easily, and the asparagus should be tender yet crisp. - Remove from the oven and sprinkle with chopped parsley. - Serve immediately with lemon wedges on the side for squeezing over the dish. - Use a meat thermometer for optimal doneness (145°F). This ensures your salmon is safe to eat and has the best texture. - Allow salmon to rest before serving. This step helps the juices settle, making each bite juicy and flavorful. - Trim asparagus properly for even cooking. Cut off the tough ends to ensure that all pieces cook at the same rate. - Toss asparagus lightly in oil to avoid sogginess. A light coat helps keep them crisp and bright. - Present directly on the sheet pan for a rustic look. This gives a homey feel and makes cleanup easy. - Pair with a side salad or quinoa for a complete meal. This adds color and balance to your plate, enhancing the dining experience. {{image_4}} You can change the veggies in this dish for fun flavors. Try using broccoli, green beans, or zucchini instead of asparagus. These options work well and add great taste. For a pop of color, add cherry tomatoes or bell peppers. They not only look nice but also taste fresh and sweet. Spice up the dish with fresh herbs. Dill and basil are great choices that add a unique taste. You can also add a sprinkle of red pepper flakes if you like some heat. This small change can really wake up the flavors in your meal. Want to try something different? Cook the salmon on a grill for a delicious smoky flavor. The grill gives it a nice char that pairs well with the garlic and herbs. You can also broil the salmon for a crispy top finish. This method makes the salmon golden and crunchy, adding an exciting twist. Cool the Garlic Herb Salmon and asparagus completely before you refrigerate them. This step helps keep the food fresh. Place the dish in an airtight container. It will stay good for up to three days in the fridge. If you want to save leftovers, wrap the cooked salmon and asparagus tightly. Use plastic wrap first, then cover with aluminum foil. This double layer protects against freezer burn. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge before reheating. For the best taste and texture, reheat in the oven. Set it to a low temperature and warm until hot. This keeps the salmon moist and the asparagus crisp. If you use a microwave, set it on low power. Place a damp paper towel over the dish to avoid drying it out. This method helps keep the meal tasty and enjoyable. Yes, just ensure it is fully thawed before cooking. Frozen salmon can still taste great. Thaw it overnight in the fridge or use the cold water method. Place the sealed salmon in cold water for about an hour. Once thawed, pat it dry and follow the recipe as usual. Consider pairing with rice, quinoa, or a green salad for a balanced meal. These sides add great texture and flavor. Rice soaks up the juices, while quinoa adds protein. A salad brings freshness and crunch. Mix and match based on your taste. Salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F. Use a fork to gently press the salmon. If it breaks apart, it's ready. A meat thermometer is your best friend for checking the temp. Insert it into the thickest part for accuracy. You can prepare ingredients and marinate salmon a few hours ahead for better flavor infusing. Chop your asparagus and get the marinade ready. Marinate the salmon in the fridge for up to two hours. This enhances the taste and saves time on busy nights. This recipe for Garlic Herb Salmon and Asparagus is easy and tasty. You learned how to prep and cook the dish step by step. Using fresh herbs and seasonings enhances flavors while keeping it simple. You can swap veggies as you like or try grilling for a new twist. Remember, storing leftovers properly keeps them fresh. Enjoy making this meal, and share it with friends and family for a healthy dinner!

Garlic Herb Salmon & Asparagus Sheet Pan

Elevate your dinner with this Garlic Herb Salmon & Asparagus Sheet Pan recipe! In just 20 minutes, you can enjoy perfectly baked salmon and tender asparagus infused with zesty garlic and herbs. This one-pan meal is easy to prepare and perfect for busy weeknights. Click through for the full recipe and impress your family with this delicious and healthy dish! #GarlicHerbSalmon #SheetPanRecipes #HealthyEating #EasyDinnerRecipes
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (approximately 6 ounces each)

1 bunch asparagus (about 1 pound), ends trimmed

4 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried thyme

1 teaspoon dried oregano

Sea salt and freshly cracked black pepper, to taste

Lemon wedges, for serving

Chopped fresh parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for effortless cleanup and to prevent sticking.

    In a medium mixing bowl, combine 3 tablespoons of olive oil, the minced garlic, lemon juice, thyme, oregano, and a generous pinch of salt and pepper. Whisk until the mixture is well blended and fragrant.

      On one half of the prepared baking sheet, place the salmon fillets skin-side down. Using a brush or spoon, coat each fillet generously with the garlic herb mixture, ensuring they are fully covered for maximum flavor.

        On the opposite side of the baking sheet, arrange the asparagus spears in a single layer. Drizzle the remaining tablespoon of olive oil over the asparagus, then season with salt and pepper. Gently toss the asparagus to ensure they're evenly coated with the oil and seasoning.

          Transfer the baking sheet to the preheated oven and bake for 12-15 minutes. The salmon is cooked when it flakes easily with a fork, and the asparagus should be tender yet still have a slight crispness.

            Once cooked, remove the sheet pan from the oven. Sprinkle the salmon and asparagus with freshly chopped parsley for a burst of color and flavor. Serve immediately with lemon wedges on the side for squeezing over the dish.

              Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

                - Presentation Tips: For an inviting and rustic presentation, serve the salmon and asparagus directly from the sheet pan. Alternatively, transfer to individual plates, garnishing with additional lemon wedges and parsley to enhance the visual appeal and bright flavors of the dish.