Walnut 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 warm garlic-turmeric oil. The whole thing comes together on a single pan, which means minimal cleanup and maximum flavor payoff. A finishing drizzle of fresh parsley, thyme, and lemon juice lifts every bite with a pop of herby brightness that makes the dish feel restaurant-worthy without any fuss. Because the ingredient list sticks to fresh produce, fish, olive oil, and simple spices, there's no need to scan labels or worry about hidden nut-based oils sneaking into your meal. The lemon rounds roasted right on top of the salmon caramelize slightly in the oven, adding a subtle sweetness that plays beautifully against the heat of the optional red pepper flakes. It's the kind of recipe that looks like you tried much harder than you actually did — and that's always a win.
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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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