Pescatarian 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 with almost no cleanup. Salmon fillets get coated in a golden garlic-turmeric paste that caramelizes beautifully in a hot oven, while asparagus spears roast alongside until their tips go just slightly crispy. A bright finishing drizzle of fresh parsley, thyme, and lemon juice ties the whole thing together at the very end, keeping the herbs vibrant and punchy rather than wilted from the heat. The lemon rounds layered over each fillet aren't just pretty — they gently steam the fish from above and infuse every bite with citrus flavor. Roasting at 425°F means the salmon stays moist in the center while developing a lightly crisped, spiced crust on top, which is genuinely hard to pull off with lower-heat methods. Everything lands on the table straight from the pan, which makes this just as good for a casual Tuesday dinner as it is for having people over.
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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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