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Why I Love This Sheet Pan Salmon
Lately, I’ve been contemplating what it means to create and make weeknight meals. Instead of only trying to create a recipe that’s quick, we need recipes to be full of flavor that satisfies our cravings, and this sheet pan salmon and asparagus is the answer!
Salmon is often the protein that I think of first when I want something quick, healthy, and filling. To make sure this is an option, I keep wild-caught salmon fillets in the freezer. They come individually wrapped, so I can easily portion out how many I may need.
Salmon roasts quickly, and during weeknight preparation, I try to make meals in as few pans as possible. To achieve this in this recipe, the asparagus roasts alongside the salmon. Asparagus is in season during the spring and roasts at about the same time as the fillets. It’s fresh, seasonal, and super filling!
Here’s why you’ll love this salmon recipe, too:
- Quick enough for a weeknight with everything made on one pan.
- Fresh spring asparagus keeps it seasonal.
- Maple and Dijon add sweet, tangy flavor to the glaze, and everything bagel seasoning adds a crust.
- Easy to serve on its own or with rice, potatoes, or a salad.
Sheet Pan Salmon Ingredients
The best part about this salmon recipe is that you only need 9 ingredients!
- Asparagus – A great vegetable in the spring, but also all year long. Remove the dry ends of the asparagus, which will not become tender during roasting, by breaking off the bottom 1 inch of the stalk.
- Olive oil – Helps the asparagus roast and caramelize.
- Kosher salt and black pepper – Season the asparagus in a simple way.
- Lemon juice – Squeezed on at the end for brightness.
- Salmon fillets – A great protein to have in the freezer, all ready to go! If your salmon was frozen, thaw it and pat it dry.
- Dijon mustard – Gives the glaze some tangy flavor.
- Maple syrup – Balances out the Dijon with just a bit of sweetness.
- Everything bagel seasoning – Adds texture and savory flavor to the top with salt, dried onion, sesame seeds, and other seasonings. It’s the surprise element that’s probably the best part!
The full amount of each ingredient can be found in the recipe card below.
How to Make Sheet Pan Salmon
There are only 3 easy steps to make this sheet pan salmon recipe:
Step 1: Season the asparagus – Lay the asparagus on a large baking sheet. Drizzle with the olive oil and rub to coat. Sprinkle with salt and black pepper, then spread into an even layer.
Step 2: Prepare the salmon – In a small bowl, mix the Dijon mustard and maple syrup until smooth. Nestle the salmon fillets between the asparagus. Brush the tops of the fillets with the mustard mixture, then sprinkle with the everything bagel seasoning.
Step 3: Roast everything together – Place the sheet pan in a preheated 375°F oven and roast until the asparagus is tender and the salmon reaches your preferred doneness, about 10-12 minutes (this could be longer depending on how done you like to cook your salmon). Let the salmon rest for 5 minutes, then top the asparagus with the fresh lemon juice before serving.
Recipe Tips
- Pat the salmon dry – This is especially important if you are using frozen salmon that was thawed. You want the glaze to cling to the fillets, so any extra moisture should be removed to prevent the salmon from steaming rather than roasting.
- Use similar-sized fillets – When the pieces are close in thickness, they cook more evenly.
- Trim the asparagus well – The woody ends stay tough, even after roasting, so make sure to remove any of those hard, dry parts.
- Do not overbake – Salmon can go from perfectly tender to dry very quickly, so start checking the internal temperature early, and remove it from the oven at 120°F. Once it rests for 5 minutes outside the oven, the internal temperature will reach 125°F, which is for medium-rare doneness. For well-done salmon, adjust the timing and cook until the internal temperature reaches 145°F (I do not think salmon should be cooked to this temperature because it will be overcooked, in my opinion).
- Add lemon at the end – Fresh lemon juice keeps the asparagus bright and lively, not muted.
Follow These Tips
Serving & Storage
Serving – Serve this right from the sheet pan for an easy dinner, or plate it up with any other sides you want: roasted potatoes, rice, couscous, quinoa, or a simple salad (try my Dijon vinaigrette on top). A few lemon wedges on the side are always a good idea, and if you want a little more color, a sprinkle of chopped fresh dill or fresh parsley finishes it nicely.
Storage – Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best food safety, refrigerate leftovers within 2 hours.
You can freeze leftovers in a well-wrapped airtight freezer-safe container for longer storage. Use frozen leftovers within about 2 months.
Reheat leftovers in a 300°F to 325°F oven, covered loosely with foil, until warmed through. You can also use the microwave, heating gently in short increments.
Frequently Asked Questions
Yes. They are a great match because both cook quickly, which makes this a true one-pan dinner.
The easiest way is with an instant-read thermometer inserted into the thickest part. I prefer my salmon to be cooked to medium-rare doneness, which is 125°F. If you want well-done salmon, cook it until the internal temperature reaches 145°F at the thickest part.
Yes, but thaw it fully in the refrigerator first and pat it dry so it roasts rather than steams.
Green beans, broccolini, or thin zucchini can work well, but choose vegetables that will roast in about the same amount of time as the salmon.
More Fish Recipes
Have I Convinced You to Make This Recipe?
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Sheet Pan Salmon and Asparagus
Ingredients
- 1 lb asparagus washed with the dried ends removed
- 1 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 4 5-oz salmon fillets
- 2 tsp everything bagel seasoning
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 375°F.
- Prepare the asparagus: Lay the asparagus on a large baking sheet. Drizzle with oil and rub to cover the asparagus in the oil. Sprinkle with salt and black pepper and spread to an even layer.1 lb asparagus, ½ tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp olive oil
- Prepare the salmon: In a small bowl, mix the Dijon mustard and maple syrup to combine. Nestle the salmon fillets between the asparagus. Brush the top of the salmon with the prepared mustard and syrup. Sprinkle the brushed salmon with the everything bagel seasoning.1 tbsp Dijon mustard, 1 tbsp maple syrup, 2 tsp everything bagel seasoning, 4 5-oz salmon fillets
- Roast: Place the sheet pan in the preheated oven. Roast until the salmon reaches an internal temperature of 120°F and the asparagus is tender, 10-12 minutes. Remove the sheet pan from the oven and allow the salmon to rest for 5 minutes before serving, which will bring the internal temperature of the salmon up to a finished temperature of 125°F (this is for medium-rare doneness). Top the asparagus with fresh lemon juice and serve.1 tbsp fresh lemon juice
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Making tonight!
Kaleb, another fantastic recipe!! I made it exactly as written except I didn’t have any maple syrup (I had used the last of my bottle for a different recipe), but it was still amazingly scrumptious!!
Great recipe! Super easy and approachable way to prepare salmon and asparagus. Came out great and I’ll be using this again I’m sure. Thanks Kaleb!!!
Excellent and easy!
Delicious and easy!
Excellent meal for the week and delicious!
Awesome meal. Super easy and delicious!
I was so impressed that you took the time to put in the nutritional information. It was so helpful for me to keep track of my protein and carbs. Thank you!!!!