Cinnamon 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, which means less cleanup and more time actually enjoying dinner. Avoiding cinnamon can be trickier than it sounds — it sneaks into spice blends, marinades, and even some store-bought herb mixes — so building the seasoning from scratch here is a real advantage. Every ingredient is straightforward and clearly labeled, from the turmeric and black pepper to the fresh thyme and parsley. The lemon rounds roasted right on top of the fillets add a caramelized citrus note that makes the whole dish feel restaurant-worthy without any extra effort. A quick herb-and-lemon drizzle spooned over everything at the end ties it all together with a burst of freshness. Serve it straight from the pan and let everyone dig in while it's still hot.
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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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