Paleo Sheet Pan Salmon with Asparagus and Lemon-Herb Drizzle
Few weeknight dinners feel as effortless and satisfying as everything coming together on a single pan, and this one absolutely delivers. Skin-on salmon fillets get coated in a golden garlic-turmeric paste, roasted alongside tender asparagus spears, and finished with a bright parsley-thyme drizzle spiked with fresh lemon juice — the kind of combination that tastes like you tried much harder than you did. Every ingredient here is completely grain-free and unprocessed, so it fits naturally into a whole-foods approach without any substitutions or workarounds. The turmeric adds a warm, earthy depth to the fish while the lemon rounds caramelize slightly in the oven, softening into something almost jammy on top of the fillets. That fresh herb drizzle at the end is the move — it wakes everything up and keeps the dish from feeling heavy. Roasting at 425°F means the asparagus tips get just a little crispy while the salmon stays moist and flaky all the way through. Serve it straight from the pan and dinner is basically done before you've had time to make a mess.
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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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