Brazil Nut Free Sheet Pan Salmon with Asparagus and Lemon-Herb Drizzle
Bright, weeknight-friendly, and genuinely impressive, this sheet pan dinner brings together tender roasted asparagus and golden salmon fillets glazed with a garlicky turmeric rub. The lemon rounds caramelize right on top of the fish as it roasts, adding a subtle sweetness that plays beautifully against the heat of the optional red pepper flakes. Once everything comes out of the oven, a quick fresh herb drizzle of parsley, thyme, and lemon juice ties the whole dish together in a way that tastes far more involved than it actually is. For anyone navigating tree nut allergies, salmon dishes can sometimes feel risky when restaurant sauces or packaged seasonings sneak in unexpected ingredients — here, every component is straightforward and easy to verify. The ingredient list is clean and built entirely around whole foods: fresh fish, vegetables, olive oil, and herbs you can grab at any grocery store without second-guessing the label. Everything cooks on a single pan at 425°F, so cleanup is minimal and the results are consistently reliable. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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