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This Sheet Pan Salmon recipe is an easy, flavorful meal made with a perfectly seasoned salmon fillet and roasted asparagus. Everything cooks on one pan for easy prep and cleanup. Ready in 20 minutes, it’s a quick and satisfying dish.
Why You’ll Love This Recipe
- Quick & Easy: Ready in 20 minutes with minimal prep and cleanup.
- Customizable: Swap vegetables or seasonings to match your taste.
- Rich in Flavor: Roasting brings out the best in both salmon and asparagus, with garlic butter adding extra depth.
- Easily Doubles: Want to bake salmon for two? Just double the ingredients.
There’s something I love about a meal that feels special without requiring a lot of effort, and this sheet pan salmon is exactly that. With just one pan, you get perfectly roasted salmon and asparagus, all infused with the rich flavors of garlic butter.
It’s fresh, simple, and satisfying—perfect for those nights when I want something homemade but don’t want to spend a lot of time in the kitchen. This is one of my favorite go-to meals, and I hope it becomes one of yours too.
Looking for more single serving seafood recipes? Try our Shrimp and Grits, Seafood Gumbo, Baked Catfish, or buttery Pan-Seared Scallops.
Ingredients
If you have any ingredients leftover from this single serving baked salmon recipe, check out our Leftover Ingredients Recipe Finder.
- Salmon: Use a 4- to 5-ounce fillet for this recipe. Trout or mackerel can be substituted for a similar rich, flaky texture. Extra salmon? Use it in our air fryer salmon recipe.
Choosing the Best Salmon
For the freshest salmon, look for fillets that are vibrant in color and moist. Avoid any with browning or separating flakes.
Types of Salmon
- Sockeye (Red Salmon): Bold flavor, leaner texture.
- Coho: Mild taste, delicate texture, medium fat content.
- King (Chinook): Rich, buttery, and highest in fat.
- Atlantic: Farmed, widely available, and milder in flavor.
- Butter: One tablespoon of salted butter adds richness to the dish.
- Olive oil: I use extra virgin olive oil for its bold flavor and minimal processing, but a lighter olive oil works too.
- Seasonings: A simple blend of dried basil, garlic powder, salt, and black pepper enhances the dish.
- Asparagus: Use 7 to 8 thin spears for even cooking. Trim the ends before roasting. If swapping vegetables, try broccoli, cauliflower, zucchini, or Brussels sprouts, cut into similar-sized pieces for even cooking. Use extra asparagus in our quick air fryer asparagus recipe.
- Lemon juice: A squeeze of fresh or bottled lemon juice after baking brightens the flavors.
How To Make Sheet Pan Salmon
These photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat the oven to 425°F (220°C).
- Make the Butter Mixture: In a small bowl, mix the softened butter, olive oil, basil, garlic powder, salt, and pepper. Set aside.
- Prepare the Asparagus:
- Rinse the asparagus under cold water and pat dry.
- Trim the tough ends:
- Using a knife: Line up the stalks on a cutting board and cut off the pale, woody ends.
- Using the snap method: Bend each stalk until it naturally breaks at the tender point.
- Arrange on the Baking Sheet:
- Place the asparagus on one side of a baking sheet, drizzle with ½ teaspoon of olive oil, and spread them out in a single layer.
- Lightly coat the other side of the baking sheet with olive oil and place the salmon skin-side down. Spoon the butter mixture over the top of the salmon.
- Bake: Cook for 12-15 minutes, until the asparagus is tender and the salmon flakes easily with a fork. If the asparagus needs more time, transfer the salmon to a plate, cover it, and return the asparagus to the oven for a few extra minutes.
- Finish and Serve: Drizzle 1 tablespoon of lemon juice over the salmon and asparagus before serving.
Pro Tip:
Salmon is done when it flakes easily with a fork. For accuracy, use an instant-read thermometer:
- The FDA recommends a minimum internal temperature of 145°F at the thickest part.
- Cook’s Illustrated suggests 120°F for wild salmon and 125°F for farmed salmon for the best texture.
- I prefer cooking mine to 135°F.
Expert Tips
- Read the Recipe First: Review the full recipe and Ingredient Notes before starting for the best results.
- Adjust the Seasoning: Add your favorite herbs and spices to customize the flavor.
- Space Out the Vegetables: Spread the asparagus evenly on the pan to ensure proper roasting instead of steaming.
RELATED: 20 minute meal ideas.
Serving Suggestions
This sheet pan salmon comes with asparagus, but if you’d like an extra side, try one of these:
Frequently Asked Questions
Yes, but let it fully thaw in the refrigerator before cooking for even baking.
The salmon is ready when it flakes easily with a fork. For accuracy, use an instant-read thermometer—135°F is my preferred temperature, but the FDA recommends 145°F.
Absolutely! Just use a larger sheet pan to avoid overcrowding so everything roasts properly.
Cooked salmon can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying it out.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this sheet pan salmon recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Sheet Pan Salmon for One
Equipment
Ingredients
- 1 tablespoon salted butter -softened
- 1 teaspoon olive oil -divided
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon coarsely ground black pepper
- 7-8 thin asparagus spears
- 1 (4 to 5-ounce) salmon fillet
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Heat the oven to 425°F (220°C).
- Make the Butter Mixture: In a small bowl, mix the softened butter, ½ teaspoon of olive oil, basil, salt, garlic powder, and pepper. Set aside.
- Prepare the Asparagus: Rinse the asparagus under cold water and pat them dry. Trim the tough ends by either lining up the stalks on a cutting board and cutting off the pale, woody ends with a knife or using the snap method, where you bend each stalk until it naturally breaks at the tender point.
- Arrange on the Baking Sheet: Place the asparagus on one side of a baking sheet, drizzle with ½ teaspoon of olive oil, and spread them out in a single layer. Lightly coat the other side of the baking sheet with olive oil and place the salmon skin-side down. Spoon the butter mixture over the top of the salmon.
- Bake: Cook for 12-15 minutes, until the asparagus is tender and the salmon flakes easily with a fork. If the asparagus needs more time, transfer the salmon to a plate, cover it, and return the asparagus to the oven for a few extra minutes.
- Finish and Serve: Drizzle 1 tablespoon of lemon juice over the salmon and asparagus before serving.
Notes
- Read the Recipe First: Review the full recipe and Ingredient Notes before starting for the best results.
- Adjust the Seasoning: Add your favorite herbs and spices to customize the flavor.
- Space Out the Vegetables: Spread the asparagus evenly on the pan to ensure proper roasting instead of steaming.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Would fresh basil add to or detract from this recipe? Dried basil, to me, can have a stale taste. I am curious to hear your insight here. Perhaps you suggest dried basil to reduce waste?
I want to remain open to new ways of cooking and teachable here — as I am learning to cook for one at 56 years old after… raising three children, sending my last off to college this past August, and (sadly) being newly divorced.
My world shrunk just a lil’ bit. 🙁
Thank you for making this transition a bit easier and enjoyable. 🙂
Thank you so much for your kind note. I’m really touched to hear that the recipes have been helpful to you during this new chapter. You’re right that dried basil is listed to help reduce waste and because it holds up better in the oven. Fresh basil tends to crisp or darken when roasted, so if you’d like to use it, I’d recommend sprinkling it on just after baking for a fresh, bright flavor.
What would timing be for using green beans instead?
Green beans will work well here. Roast them at 425°F for the same 12–15 minutes as the asparagus, until they’re tender and slightly crisp.
Easy and awesome! Line pan with foil or parchment for easy cleanup.
We make this a lot. We add a little of Everything Bagel seasoning to the salmon.