Peanut Free Sheet Pan Salmon with Asparagus and Lemon-Herb Drizzle
Bright, weeknight-friendly, and genuinely impressive, this sheet pan dinner brings together silky salmon fillets and tender asparagus in one easy roast. The garlic-turmeric rub gives the fish a gorgeous golden crust and a warm, earthy depth that pairs beautifully with the fresh lemon rounds layered on top. A quick herb drizzle of parsley, thyme, and lemon juice gets spooned over everything right out of the oven, adding a pop of brightness that ties the whole dish together. Every ingredient here is straightforward and naturally free from peanuts or tree nuts, so there's no label-reading stress or cross-contamination worry — just clean, wholesome cooking. The asparagus roasts alongside the salmon on the same pan, soaking up all those savory drippings and coming out perfectly tender with lightly crisped tips. One pan, minimal cleanup, and a dinner that looks like you put in way more effort than you actually did.
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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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