Description
This salmon and asparagus sheet pan dinner is a one-pan, 20-minute meal perfect for busy weeknights. Juicy salmon fillets roast alongside tender asparagus with lemon-caper butter for a fresh and flavorful dish.
Ingredients
- 4 (6 oz) salmon fillets, skin-on or skinless
- 1 lb medium asparagus, trimmed
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 4 tsp capers, drained
- 1 lemon (zest and juice), divided
- 1 tsp kosher salt, divided
- Fresh ground black pepper to taste
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Arrange asparagus on the pan. Drizzle with 1 tbsp olive oil, ½ tsp salt, and pepper. Toss to coat.
3. Place salmon in the center of the pan. Season with remaining salt and pepper.
4. Mix softened butter, lemon zest, and capers. Spread over the salmon fillets.
5. Roast for 12–15 minutes until salmon is flaky and asparagus is crisp-tender.
6. Drizzle with lemon juice before serving.
Notes
Use medium-thin asparagus for even roasting.
Check salmon at 10 minutes for doneness.
Substitute capers with chopped olives or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet + asparagus
- Calories: 525
- Sugar: 2g
- Sodium: 503mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 138mg
