Pecan 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 whole thing comes together on a single pan lined with parchment, which means minimal cleanup and maximum flavor. A quick herb drizzle of fresh parsley, thyme, and lemon juice gets spooned over everything right before serving, cutting through the richness of the fish with a clean, citrusy punch. The ingredient list is refreshingly straightforward — olive oil, garlic, a handful of fresh herbs, and a lemon — so there's no need to scan labels or worry about hidden tree nut ingredients sneaking into your dinner. Turmeric gives the salmon a warm, earthy depth that pairs beautifully with the slightly charred asparagus tips, making this feel far more elevated than the effort involved. Serve it straight from the pan for a casual but stunning meal that works just as well for a quiet Tuesday as it does for company.
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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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