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A beautifully plated baked salmon with asparagus in a white dish. The salmon has a golden-brown, crispy skin and a slightly pink, medium-rare center, resting on a bed of tender, slightly charred asparagus spears. Garnished with fresh dill sprigs and lemon wedges, the dish is set against a rustic wooden board background.

Baked Salmon with Asparagus

This baked salmon with asparagus is a quick, flavorful sheet pan meal that’s perfect for busy weeknights. With minimal prep and easy cleanup, this dish brings restaurant-quality flavors to your table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, keto, Mediterranean
Servings 4 servings
Calories 350 kcal

Equipment

  • - Baking sheet
  • Parchment paper
  • - Knife
  • - Mixing bowl
  • - Measuring spoons

Ingredients
  

  • ##### **For the Salmon:**
  • - 4 fresh salmon fillets 6 oz each
  • - 2 tbsp extra virgin olive oil
  • - 1 fresh lemon sliced
  • - 1 tsp kosher salt
  • - ½ tsp freshly ground black pepper
  • - 1 tsp garlic powder
  • - ½ tsp smoked paprika optional
  • - 1 tbsp fresh dill or parsley for garnish
  • ##### **For the Asparagus:**
  • - 1 lb fresh asparagus spears trimmed
  • - 1 tbsp olive oil
  • - ½ tsp sea salt
  • - ¼ tsp black pepper
  • - 1 clove garlic minced (optional)

Instructions
 

  • **Preheat the oven** to 400°F (200°C) and line a baking sheet with parchment paper.
  • **Prepare the salmon**: Pat fillets dry with a paper towel. Brush with olive oil, then season with salt, black pepper, garlic powder, and paprika.
  • **Prepare the asparagus**: Toss asparagus with olive oil, salt, black pepper, and minced garlic. Spread it evenly around the salmon on the baking sheet.
  • **Bake**: Place the sheet in the oven and bake for 12-15 minutes or until the salmon reaches an internal temperature of 145°F.
  • **Garnish and serve**: Let the salmon rest for 5 minutes. Squeeze fresh lemon juice on top and sprinkle with chopped dill or parsley. Serve immediately.