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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Salmon and Asparagus Sheet Pan Dinner
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Salmon and Asparagus Sheet Pan Dinner

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Salmon and Asparagus Sheet Pan Dinner

Salmon and asparagus sheet pan dinner
Print Recipe

This Salmon and Asparagus Sheet Pan Dinner is a quick and healthy meal, perfect for busy weeknights. Featuring tender salmon fillets and fresh asparagus, all roasted together for an easy and nutritious dinner.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 15-18 min
  • Total Time: 25-28 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

4 salmon fillets

1 bunch asparagus, trimmed

2 tablespoons olive oil

1 lemon, thinly sliced

3 cloves garlic, minced

Salt and pepper to taste

1 teaspoon dried dill (optional)

Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Prepare the Salmon and Asparagus: Place the salmon fillets in the center of the baking sheet. Arrange the asparagus spears around the salmon. Drizzle olive oil over the salmon and asparagus.

3. Season: Sprinkle minced garlic, salt, pepper, and dried dill (if using) over the salmon and asparagus. Top each salmon fillet with a couple of lemon slices.

4. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.

5. Serve: Garnish with fresh parsley before serving. Serve immediately with additional lemon wedges if desired.

Notes

Success Tips: Ensure the asparagus spears are of similar thickness for even cooking.

Pairing Suggestions: Serve with a side of quinoa, wild rice, or a mixed green salad for a complete meal.

Nutrition

  • Serving Size: 1 salmon fillet with asparagus
  • Calories: 350-400 calories per serving
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.