Nutmeg 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 fillets and tender asparagus spears in one easy go. The garlic-turmeric rub gives the fish a warm, earthy crust that looks stunning straight from the oven, while thin lemon rounds caramelize on top and perfume the whole pan. A quick herb drizzle of fresh parsley, thyme, and lemon juice gets stirred together while everything roasts, so you're not scrambling at the last minute. Nutmeg has a sneaky way of turning up in spice blends, marinades, and even some store-bought herb mixes, but every seasoning here is straightforward and easy to verify — no hidden warming spices, no mystery blends. The ingredient list is short, the flavors are clean and vivid, and the whole thing comes together on a single pan with minimal cleanup. Serve it straight from the sheet pan for a dinner that feels effortless but tastes like you actually tried.
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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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