BHA & BHT Free Sheet Pan Salmon with Asparagus and Lemon-Herb Drizzle
Bright, weeknight-friendly, and genuinely impressive, this sheet pan dinner brings together roasted salmon and tender asparagus in a way that feels restaurant-worthy without much effort. A golden garlic-turmeric rub coats each fillet, caramelizing beautifully in a hot oven while lemon rounds soften and perfume the fish from above. The finishing touch — a quick herb drizzle of fresh parsley, thyme, and lemon juice — adds a pop of freshness that ties everything together. For anyone navigating BHA and BHT concerns, packaged and processed foods can be a minefield, since those preservatives turn up in everything from cooking oils to seasoning blends. This recipe sidesteps all of that by leaning on whole, unprocessed ingredients: extra-virgin olive oil, fresh herbs, whole garlic, and a single lemon. There are no spice packets, no bottled sauces, and no shelf-stable shortcuts that might sneak in unwanted additives. Every component is exactly what it says it is, which makes the ingredient list as reassuring as it is simple. Clean eating rarely tastes this good.
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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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