Pistachio 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, which means less cleanup and more time actually enjoying dinner. A finishing drizzle of fresh parsley, thyme, and lemon juice ties everything together with a pop of herby brightness that makes the dish feel restaurant-worthy without any extra effort. Salmon can sometimes show up in recipes loaded with nut-based crusts or pestos, but this one keeps things clean — every ingredient here is straightforward, so there's no guesswork about what's actually on your plate. The turmeric gives the fish a gorgeous color and a warm, earthy depth that pairs beautifully with the char on the asparagus tips. A pinch of red pepper flakes in the herb drizzle adds just enough heat if you want it, or skip them entirely for a milder finish. This is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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