Carrageenan 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 and finished with a zippy lemon-herb drizzle. The whole thing comes together on a single pan, which means minimal cleanup and maximum flavor payoff. Carrageenan is a common additive in processed seafood products, sauces, and even some pre-marinated fish, so cooking from scratch with whole ingredients like these is the cleanest way to sidestep it entirely. Every component here — fresh salmon, asparagus, olive oil, garlic, lemon, parsley, and thyme — is naturally free of that additive without any substitutions required. The turmeric rub gives the fish a warm, earthy depth that pairs beautifully with the brightness of fresh lemon juice, and the optional red pepper flakes add just enough heat to keep things interesting. Serve it straight from the pan for a dinner that looks impressive but asks very little of you on a busy evening.
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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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