MSG 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 golden turmeric-garlic rub. The whole thing comes together on a single pan, which means less cleanup and more time actually enjoying the meal. For anyone keeping a close eye on hidden additives, cooking from scratch with whole ingredients like fresh herbs, olive oil, and real lemon juice is the most reliable way to keep the plate clean — no flavor enhancers, no seasoning packets, no guesswork. The lemon-herb drizzle of flat-leaf parsley, thyme, and fresh-squeezed juice stirred together at the end is what really makes this dish sing, adding brightness without relying on anything processed. A pinch of red pepper flakes gives it a gentle kick if you're in the mood, but the dish holds its own without it. Roasting at high heat caramelizes the asparagus tips and locks moisture into the salmon, so every bite is flaky, fragrant, and full of flavor. Serve it straight from the pan and let the simplicity do the talking.
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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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