Sheet Pan Salmon and Asparagus
I love making this Sheet Pan Salmon and Asparagus when asparagus is in season at the farmers market (hello spring!). I drizzle a simple lemon honey sauce over the salmon before it bakes. It comes out so bright and fresh. One pan, 25 minutes, and barely any dishes to clean up.
Why You’ll Love This Recipe
Most sheet pan salmon recipes go one of two directions: heavy herb butter or a sweet maple-Dijon glaze. Both are good, but this lemon honey drizzle is so much brighter. The lemon zest gives the salmon this fresh, citrusy flavor that feels perfect when asparagus is in season.
This is also just a really solid weeknight dinner. I make it when I want something fresh and satisfying without a lot of effort.
- Ready in 25 minutes
- Lemon honey drizzle (brighter than herb butter, lighter than maple-Dijon)
- One pan, minimal cleanup
- Easy weeknight meal
- Perfectly sized for two (and easy to double for guests)
- Great way to use spring asparagus
Love a simple weeknight dinner? Try my Garlic Rosemary Roasted Potatoes or Arugula Potato Salad on the side. Both are perfect with this.
Ingredients
For the Salmon and Asparagus:
- Salmon: Two salmon filets that are similar in size, about 6 ounces each.
- Asparagus: One small bunch, woody ends trimmed. Look for medium-thick spears. Read more about how to trim asparagus.
- Extra virgin olive oil: Just a drizzle for the asparagus to help it roast up nicely.
- Lemon wedges: For serving. A little extra squeeze at the end is so good.
For the Lemon Honey Drizzle:
- Extra virgin olive oil: The base of the drizzle.
- Honey: Just a little sweetness to balance the lemon.
- Lemon juice: Fresh is best. You’ll use the same lemon for the zest too.
- Lemon zest: This is the key. It gives the salmon a bright, citrusy flavor.
- Salt and pepper
*The full ingredient list with amounts is in the recipe card below.
How to Make Sheet Pan Salmon and Asparagus
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl or jar, whisk together the olive oil, honey, lemon juice, lemon zest, salt, and pepper.
- Arrange the asparagus on one side of the pan and drizzle with olive oil. Toss to coat and season with salt and pepper.
- Pat the salmon dry with a paper towel to remove excess moisture. Place the salmon filets on the other side of the pan. Spoon the lemon honey drizzle over the top of each filet.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve with lemon wedges.
🥕 Nicole’s Cooking Tips
- Pat the salmon dry. Don’t skip this step! It helps the drizzle stick and gives you a better texture on top.
- Don’t overbake it. Salmon goes from perfectly flaky to dry pretty fast. Start checking at 12 minutes.
- One lemon does it all. Zest it first, then juice it for the drizzle, then slice the rest into wedges for serving.
- Thick vs. thin asparagus. Thicker spears hold up better at this oven temp. If yours are very thin, add them to the pan a few minutes after the salmon goes in.
Variations
- Add garlic. A little minced garlic stirred into the drizzle is a great addition if you want more depth of flavor.
- Try it with green beans. Green beans roast in about the same time as asparagus and work really well here if that’s what you have.
- Swap the honey for maple syrup. A small swap that gives the drizzle a slightly richer, more caramel-y sweetness.
- Make it for a crowd. This recipe scales up easily. Just use a larger sheet pan or two sheet pans, and add more salmon and asparagus.
- Add cherry tomatoes. Toss a handful on the pan with the asparagus. They roast up soft and jammy and are so good with the lemon drizzle.
Serving Suggestions
I like serving this on its own, but it’s also great with couscous, orzo, or steamed rice. Fluffy mashed potatoes or a big green salad are also great side options.
It’s also an easy dinner to serve when you have people over. You can easily double or triple the recipe, just don’t crowd the pan. Spread everything out between two sheet pans if you need to.
Make Ahead and Storage
Make Ahead: You can mix the lemon honey drizzle up to a day ahead and keep it in a small jar in the fridge. Give it a quick stir before spooning it onto the salmon.
To Store: Leftover salmon keeps in an airtight container in the fridge for up to 2 days. It’s great flaked over a salad or served cold with a little extra lemon.
To Reheat: Reheat in the oven at 300°F for about 10 minutes, or eat it cold. Reheating salmon in the microwave tends to dry it out.
More Easy Salmon Recipes
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Sheet Pan Salmon and Asparagus
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dishes
- Method: Bake
- Cuisine: American
Description
This Sheet Pan Salmon and Asparagus is ready in 25 minutes with a bright lemon honey drizzle. One pan, minimal cleanup, and perfect for a spring weeknight dinner.
Ingredients
For the Lemon Honey Drizzle
- 1 tbsp extra virgin olive oil
- 2 tsp honey
- 1 tbsp lemon juice
- zest of ½ lemon
- sea salt and pepper
For the Salmon and Asparagus
- 1 small bunch asparagus, trimmed
- 1 tbsp extra virgin olive oil
- 2 (6 oz) salmon filets
- lemon wedges, for serving
- sea salt and pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl or jar, whisk together the olive oil, honey, lemon juice, lemon zest, salt, and pepper. Set aside.
- Arrange the asparagus on one side of the pan and drizzle with olive oil. Toss to coat and season with salt and pepper.
- Pat the salmon dry with a paper towel to remove excess moisture. Place the salmon filets on the other side of the pan. Spoon the lemon honey drizzle over the top of each filet.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve with lemon wedges.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 527
- Sugar: 8.9 g
- Sodium: 528.5 mg
- Fat: 37 g
- Saturated Fat: 7.2 g
- Carbohydrates: 12.4 g
- Fiber: 3.2 g
- Protein: 38 g
- Cholesterol: 93.5 mg
