Gluten Free Sheet Pan Salmon with Asparagus and Lemon-Herb Drizzle
Bright, weeknight-friendly, and naturally free of gluten without a single substitution required, this sheet pan dinner is the kind of meal that feels far more impressive than the effort involved. Skin-on salmon fillets get coated in a golden garlic-turmeric paste, topped with thin lemon rounds, and roasted alongside tender asparagus until everything is perfectly caramelized at the edges. The real finishing touch is a quick herb drizzle — fresh parsley, thyme, and a squeeze of lemon juice — stirred together while the pan is in the oven and spooned over everything right before serving. Turmeric gives the salmon a warm, earthy depth that pairs beautifully with the brightness of the lemon, and the asparagus soaks up all those savory pan juices as it roasts. Because every single ingredient here is whole and unprocessed, there's no need to scan labels or worry about hidden gluten lurking in a sauce or seasoning blend. Everything comes together on one pan and goes straight to the table, which means less cleanup and more time actually enjoying dinner.
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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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