Almond Free Sheet Pan Salmon with Asparagus and Lemon-Herb Drizzle
Bright, weeknight-friendly, and genuinely satisfying, this sheet pan dinner brings together tender roasted asparagus and golden salmon fillets glazed with a garlicky turmeric rub. The whole thing comes together on a single pan lined with parchment, which means minimal cleanup and maximum flavor. A quick herb drizzle of fresh parsley, thyme, and lemon juice gets spooned over everything right before serving, adding a pop of freshness that makes the dish feel far more restaurant-worthy than the effort involved. Turmeric gives the salmon a warm, earthy depth while the lemon rounds roast right on top of the fillets, gently perfuming the fish as it cooks. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The asparagus tips get just lightly caramelized at the edges while staying crisp-tender, making them the perfect companion to the flaky, richly seasoned fish. It's the kind of dinner that looks impressive on the table but asks almost nothing of you in the kitchen.
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Learn more →Ingredients
4 servings
- 1 lb asparagus, tough ends snapped off
- 4 salmon fillets (about 6 oz each), skin-on
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ¾ tsp kosher salt
- 1 lemon, half sliced into thin rounds, half juiced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, stir together 2 tablespoons of the olive oil, the minced garlic, turmeric, black pepper, and salt until combined.
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