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If you’re craving a delicious and nutritious dinner that basically cooks itself, look no further than this single serving 20-minute Sheet Pan Salmon. Seriously, it’s a game-changer. Imagine flaky, tender baked salmon and perfectly roasted veggies all coming together on one single pan. Yep, you heard that right — one pan means super easy cleanup!
Not only does this dish save you time and dishwashing effort, but it’s also loaded with all the good stuff your body wants: omega-3s, fiber, and tons of flavor. Trust me, this is the kind of weeknight win you’re going to want to put on repeat!
If you’re looking for single serving seafood recipes, you’re in for a treat! Check out our delightful collection featuring savory Shrimp and Grits, hearty Seafood Gumbo, flavorful Baked Catfish, and succulent Pan-Seared Scallops.
Enjoy this baked salmon with a side of asparagus or sautéed green beans and a slice of buttery cornbread for a fabulous meal!
RELATED: 20 minute meal ideas.
Table of Contents
- Why You’ll Love This Sheet Pan Salmon Recipe
- What Is Sheet Pan Cooking?
- Ingredients
- What Is The Best Kind Of Salmon To Buy?
- How To Buy Salmon
- How To Make Sheet Pan Salmon For One Person
- Expert Tips
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- More Single Serving Sheet Pan Meals
- Sheet Pan Salmon for One Recipe
Why You’ll Love This Sheet Pan Salmon Recipe
- Speed and Simplicity: A full meal on the table in 20 minutes, with minimal prep and cleanup.
- Versatility: Easily swap out the vegetables or herbs based on preference or season.
- Balanced: Offers a well-rounded meal with protein, greens, and good fats.
- Flavorful: Roasting brings out the rich flavors of the salmon and asparagus, enhanced by garlic butter.
- Doubles well: If you’d like to cook salmon for two people, just double the ingredients in this recipe.
What Is Sheet Pan Cooking?
Sheet pan cooking is a method that allows you to prepare your entire meal on one pan, saving you time and making clean-up a breeze. Ideal for single servings or for feeding a crowd, the magic lies in the roasting process which heightens flavors and brings out the natural sweetness in ingredients.
Ingredients
This section provides a quick rundown of the ingredients used in this salmon sheet pan dinner. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Salmon: Use 1 (4-5-ounce) salmon fillet. This could be replaced with another oily fish, like trout or mackerel.
- Butter: We use 1 tablespoon of salted butter.
- Olive oil: I use extra virgin olive oil in this sheet pan salmon recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use lighter olive oil instead.
- Seasonings: I use dried basil, garlic powder, salt, and black pepper.
- Asparagus: 7-8 thin asparagus spears seem to be the perfect amount. Thin, young asparagus spears are more tender and tastier than larger stalks. Thin asparagus cooks for the same amount of time as the salmon. Be sure to trim the ends before cooking.
- Lemon juice: Fresh or bottled lemon juice added to the top of the salmon and asparagus after baking adds a wonderful fresh flavor.
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
What Is The Best Kind Of Salmon To Buy?
Loaded with heart-healthy omega-3 fats, salmon is one of the most popular, healthy, and delicious types of fish. As with any fish, buy the best salmon you can find and afford.
- Sockeye: Also called red salmon, sockeye salmon is stronger in flavor and lower in fat than other varieties.
- Coho: This type of salmon has a mild taste, a delicate texture, and a medium fat content.
- King: Also called chinook salmon, king salmon is the highest in fat. It has a silky texture and is the largest of the Pacific salmon. It is often the most expensive type of salmon.
- Atlantic salmon: If purchased in the United States, Atlantic salmon is mostly farmed. This is the type of pale orange salmon commonly found in supermarkets year-round.
How To Buy Salmon
Look for vibrant fish at the store. Moisture content is a great indicator of freshness and how carefully the fish was handled so make sure the salmon appears moist instead of dried out.
Avoid salmon with any browning or “gaping”, where flakes at the cut edges of the fish begin to separate from each other.
Consider buying frozen salmon. Plenty of frozen fish is put on ice on boats right after it is caught to preserve its freshness. You shouldn’t be afraid to buy frozen if you trust the source. In fact, when cooking for one, it can be less expensive to purchase frozen salmon fillets and pull one out anytime you want to enjoy baked salmon for a meal.
How To Make Sheet Pan Salmon For One Person
These step-by-step photos and instructions are here to help you visualize how to bake salmon. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 425° F (220° C).
- In a small bowl, stir together softened butter, olive oil, basil, garlic powder, salt, and pepper. Set the bowl aside.
- Rinse the asparagus under cold water to remove any dirt or grit, then pat them dry with a towel.
- Next, get rid of the tough, woody ends. You have two options for this:
- Using a Knife: Line up the asparagus stalks on a cutting board. Take a sharp knife and slice off the ends where the color changes from white to green.
- Using the Snap Method: Grab a small bundle of asparagus stalks and bend each one until it naturally breaks. It will snap at the point where the woody part begins.
- Place the asparagus on the baking sheet and toss them with 1/2 teaspoon of olive oil. Spread out the asparagus in one layer.
- Lightly coat the opposite side of the baking sheet with a tiny bit of olive oil and place the salmon skin side down on the oiled area. Spoon the softened butter mixture over the top of the salmon.
- Bake for 12-15 minutes, until the asparagus are tender and the salmon is cooked. If the asparagus needs a little more time to cook, transfer the salmon to a platter, cover, and return the baking sheet back to the oven and cook until the salmon is tender.
- Drizzle 1 tablespoon of lemon juice over the asparagus and salmon after baking.
Pro Tip: You will know when your salmon is done when it flakes easily with a fork. You can also check the fish for doneness with an instant read thermometer. The FDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. However, Cook’s Illustrated notes that 120° F is the preferred temperature for wild salmon and 125° F for farmed salmon. I cook my salmon to 135° F.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your baked salmon turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Customize the Salmon: Add your preferred herbs and spices to the salmon to personalize the flavor.
- Use an Oven Thermometer: Consider purchasing an affordable oven thermometer for more accurate cooking of fish, chicken, and other meats.
- Avoid Overcrowding the Pan: Make sure the vegetables have enough space on the pan. This ensures they roast properly instead of steaming.
Frequently Asked Questions
Cover and store leftover salmon in the refrigerator. It will keep well for up to 4 days and can be reheated in the microwave or enjoyed cold.
Rub a little olive oil on the section of the sheet pan where the salmon will be. This will keep it from sticking to the pan.
Yes, just keep in mind that other vegetables may take longer to cook. You may find that you need to remove the salmon from the pan after it has cooked through, cover the salmon and return the vegetables to the oven to finish cooking.
I like adding whole cherry or grape tomatoes and thick, chopped onions to my asparagus. These cook for about the same amount of time as thin asparagus.
As mentioned above, The FDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet. I personally like to cook salmon to 135°F.
Although I highly recommend using a thermometer, if you don’t have one, you can see if your salmon is done by gently pressing down on top of the fillet. The flesh should easily separate when gently pressed with a fork or your finger. Also, if you peek inside the salmon, the center should no longer look raw and should flake easily with a fork.
Yes, just thaw it in the fridge overnight before using.
It’s best served fresh but leftovers can be stored in the fridge for up to 4 days.
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:
More Single Serving Sheet Pan Meals
Expand your culinary repertoire with these convenient and delicious single serving sheet pan meals. Each recipe is designed to simplify cooking while delivering rich, satisfying flavors:
- Sheet Pan Lasagna: A unique twist on a classic, offering all the cheesy goodness in an easy-to-make form.
- Sheet Pan Greek Chicken: Bursting with Mediterranean flavors, this dish is both healthy and flavorful.
- Sheet Pan Chicken Fajitas: A spicy and colorful meal, perfect for a quick and tasty dinner.
- Sheet Pan Chicken Shawarma: Bringing Middle Eastern aromas to your kitchen, this dish is a feast for the senses.
- Sheet Pan Steak and Potatoes: A classic combination, cooked to perfection with minimal fuss.
- Sheet Pan Pancakes: For a sweet treat or a hearty breakfast, these pancakes are wonderfully easy and delicious.
If you’ve tried this sheet pan salmon and asparagus 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Heat oven to 425 degrees F (220 degrees C).
- In a small bowl, stir together softened butter, ½ teaspoon of olive oil, basil, salt, garlic powder, and pepper. Set the bowl aside.
- Wash the asparagus under cold running water to get all of the dirt and grit off of them. Pat them dry with a towel.
- Break off the tough ends of the asparagus. You can trim asparagus either of two ways:To cut asparagus with a knife: Line the asparagus on a cutting board and with a sharp knife cut off the end where the stalk turns from white to green.To cut asparagus with a snap: Hold a few of the asparagus in your hand at a time and bend the stalk until it snaps. It will snap off where the asparagus starts to get woody.
- Place the asparagus on the baking sheet and toss them with ½ teaspoon of olive oil. Spread out the asparagus in one layer.
- Lightly coat the opposite side of the baking sheet with about ⅛ teaspoon of olive oil and place the salmon skin side down on the oiled area. Spoon the softened butter mixture over the top of the salmon.
- Bake for 12-15 minutes, until the asparagus are tender and the salmon is cooked. If the asparagus needs a little more time to cook, transfer the salmon to a platter, cover, and return the baking sheet back to the oven and cook until the salmon is tender.
- Drizzle 1 tablespoon of lemon juice over the asparagus and salmon after baking.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your baked salmon turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Customize the Salmon: Add your preferred herbs and spices to the salmon to personalize the flavor.
- Use an Oven Thermometer: Consider purchasing an affordable oven thermometer for more accurate cooking of fish, chicken, and other meats.
- Avoid Overcrowding the Pan: Make sure the vegetables have enough space on the pan. This ensures they roast properly 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.
We had it last week and it was wonderful! And it looked beautiful in the pan and on the plate.
Made this tonight x2. DH gave it a 9.5/10 (10 must knock his socks off). I gave it a 10.0/10 for ease of prep to presentation. Made it as written and it came out perfect! Dessert was lemon sorbet sprinkled with fresh blueberries. Will be a great addition to What’s for Dinner this summer. Thank you.
I made this for dinner this evening and it was delidelicious. I added onion and garlic powder and cooked it in the air fryer. This was a fast and heathy complete real. I will certainly be making this again.
I’m so glad you enjoyed the recipe. Thank you so much for your feedback.
Joanie, could I make this in a cast iron skillet in the griill? It is really hot in Denver right now so I’m looking for meals that don’t use the oven
Yes, you certainly can.
Absolutely delicious! I need to make seafood more often.
Thank you, Ashlyn.
Love this recipe Joanie! So good!
Thanks, Kelley. I hope sun comes your way soon 🙂
This just screams summer! I love the asparagus under the salmon and the simple seasonings.
Thanks, Tonia.
Ooo! Roasted Salmon! mmmm! I know what’s for dinner tomorrow!
Asparagus is beginning to get around to normal pricing again after this long winter, so looks like I can try this recipe out sooner than later! Looks great!