Hazelnut Free Sheet Pan Salmon with Asparagus and Lemon-Herb Drizzle
Bright, weeknight-friendly, and genuinely impressive, this sheet pan dinner brings together golden-roasted salmon and tender asparagus in a way that feels far more special than the effort involved. The garlic-turmeric coating gives the fish a warm, earthy depth, while the lemon rounds caramelize slightly in the oven and perfume every bite. A quick herb drizzle of fresh parsley, thyme, and lemon juice gets spooned over everything right before serving, adding a pop of freshness that ties the whole dish together beautifully. For anyone navigating tree nut allergies, salmon dishes can sometimes be a minefield — many restaurant preparations and packaged sauces sneak in nut-based crusts or oils without much fanfare. This recipe keeps things clean and straightforward, relying entirely on olive oil, fresh herbs, and pantry spices, so you know exactly what's going into the pan. Every ingredient here is naturally free of hazelnut and nut-based components, with zero need for substitutions or label-checking anxiety. The whole thing roasts on a single pan, which means minimal cleanup and maximum flavor — a genuinely hard combination to beat 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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