Macadamia 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 lemon rounds caramelize gently on top of each fillet as everything roasts together, filling your kitchen with an aroma that makes it hard to wait. A quick herb drizzle of fresh parsley, thyme, and lemon juice gets spooned over at the end, adding a pop of freshness that ties the whole dish together beautifully. Because every ingredient here is straightforward and whole — olive oil, fresh herbs, citrus, and fish — there's zero concern about sneaky nut additions that sometimes show up in restaurant-style sauces or pre-marinated seafood. Everything cooks on a single pan at 425°F, which means minimal cleanup and maximum flavor from the high heat. It's the kind of recipe that looks like you put in way more effort than you actually did, and serving it straight from the pan only adds to the charm.
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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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