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Easy Sheet Pan Salmon and Asparagus – Best Budget Dinner

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A quick and easy sheet pan dinner featuring perfectly roasted salmon and tender-crisp asparagus, all cooked together on one pan for minimal cleanup and maximum flavor. Perfect for busy weeknights when you want a healthy, budget-friendly meal that feels special.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each, skin on or off)
  • 1 bunch fresh asparagus (about 1 pound), woody ends trimmed
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 lemon, sliced into thin rounds (plus extra wedges for serving)
  • 1 teaspoon salt (kosher salt preferred)
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
  • ½ teaspoon paprika (smoked paprika preferred)
  • Optional: cherry tomatoes, halved
  • Optional: red pepper flakes
  • Optional: fresh thyme sprigs

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line your sheet pan with parchment paper or foil.
  3. Rinse the asparagus and pat dry. Snap off the woody ends and place trimmed asparagus on one side of the sheet pan.
  4. Drizzle the asparagus with 1 tablespoon of olive oil, then sprinkle with a pinch of salt and pepper. Toss to coat evenly and spread in a single layer.
  5. Pat the salmon fillets dry with paper towels. Place them on the other side of the sheet pan, leaving space between each piece.
  6. In a small bowl, combine the remaining 2 tablespoons olive oil, minced garlic, salt, pepper, dill, parsley, and paprika. Stir to form a paste.
  7. Brush the seasoning mixture evenly over each salmon fillet. Place a lemon slice on top of each piece.
  8. Roast for 12-15 minutes, depending on thickness (14 minutes for 1-inch thick fillets).
  9. Check for doneness: salmon should be opaque and flake easily with a fork; asparagus should be tender-crisp with browned edges.
  10. Optional: Broil for the last 1-2 minutes for extra color, watching closely.
  11. Remove from oven and let rest for 2-3 minutes. Serve immediately with extra lemon wedges.

Notes

Pat the salmon dry for better browning. Don’t overcrowd the pan to avoid steaming. For thin asparagus, add to the pan 5 minutes after the salmon starts cooking. Let salmon rest 2-3 minutes before serving. Leftovers keep in the fridge for up to 3 days; reheat gently in a 300°F oven.

Nutrition

Keywords: sheet pan salmon, salmon and asparagus, easy salmon recipe, budget dinner, weeknight dinner, healthy salmon, one pan meal

Find it online: https://dahliadishes.com/easy-sheet-pan-salmon-and-asparagus-best-budget-dinner/