Celery 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 whole thing comes together on a single pan, which means minimal cleanup and maximum flavor — a combination that never gets old. Celery in all its forms is completely absent here, so anyone navigating that particular sensitivity can dig in without scanning labels or second-guessing a single ingredient. The lemon rounds roasted right on top of the fish add a caramelized citrus note, while the fresh parsley and thyme drizzle stirred together at the end keeps everything tasting vibrant and alive. A pinch of red pepper flakes in that herb drizzle gives it just enough of a kick to feel like something special rather than a plain weeknight default. Roasting at 425°F means the asparagus tips get those irresistible lightly browned edges while the salmon stays moist and flaky all the way through. Serve it straight from the pan and let everyone help themselves — this one earns its place in the regular 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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