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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.
If you’re looking for single serving seafood recipes, we’ve got you covered! Try Shrimp and Grits for a comforting meal, hearty Seafood Gumbo, Baked Catfish for an easy dinner, or tender and buttery Pan-Seared Scallops.
RELATED: 20 minute meal ideas.
Why You’ll Love This Recipe
- Quick and Easy: This baked salmon meal is ready in just 20 minutes with minimal prep and cleanup.
- Versatile: Swap the vegetables or seasonings to suit your taste or what’s in season.
- Packed with Flavor: Roasting enhances the rich taste of salmon and asparagus, with garlic butter adding extra depth.
- Easily Scales Up: Want to bake salmon for two people? Just double the ingredients.
A sheet pan meal is a simple way to cook an entire dish on one pan, making prep and cleanup quick and easy. Roasting everything together enhances flavors, bringing out the natural sweetness of vegetables while keeping proteins tender and delicious.
This sheet pan salmon recipe is perfect for a quick and flavorful meal. A great salmon for one option, it pairs a perfectly seasoned fillet with tender roasted asparagus, all cooked on a single pan for easy prep and cleanup
Ingredients
If you have any ingredients leftover from this single serving baked salmon recipe, check out our Leftover Ingredients Recipe Finder.
- Salmon: Use one 4- to 5-ounce salmon fillet. You can also use another oily fish like trout or mackerel.
- Butter: One tablespoon of salted butter adds richness to the dish.
- Olive oil: I use extra virgin olive oil in this recipe and in most recipes on One Dish Kitchen. It’s the least processed form of olive oil, retaining more natural olive flavor and nutrients. If preferred, you can use a lighter olive oil.
- Seasonings: A simple mix of dried basil, garlic powder, salt, and black pepper enhances the flavor.
- Asparagus: Seven to eight thin asparagus spears work well. Thin asparagus is more tender and cooks in the same time as the salmon. Trim the ends before cooking. Want to swap the veggies? Broccoli, cauliflower, zucchini, or Brussels sprouts all work well. Just cut them into similar-sized pieces for even cooking.
- Lemon juice: A squeeze of fresh or bottled lemon juice over the salmon and asparagus after baking brightens the flavors.
How To Choose The Best Salmon
When buying salmon, look for fillets that are vibrant in color and moist, as moisture content indicates freshness and proper handling. Avoid fish with browning or “gaping,” where the flakes start to separate at the edges.
Types of Salmon:
- Sockeye (Red Salmon): Stronger flavor, lower fat content.
- Coho: Mild flavor, delicate texture, medium fat content.
- King (Chinook): Highest in fat, silky texture, largest of the Pacific salmon, often the most expensive.
- Atlantic: Mostly farmed in the U.S., commonly found in supermarkets year-round, with a paler orange color.
How To Make Sheet Pan Salmon
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.
- 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 Through the Recipe: Before cooking, review the full recipe, including the Ingredient Notes, to ensure your roasted salmon turns out perfectly. Everything you need to know is in this post.
- Customize the Flavor: Feel free to add your favorite herbs and spices to the salmon.
- Give the Vegetables Space: Spread the asparagus out on the pan so they roast properly instead of steaming.
What To Serve With Baked Salmon
This sheet pan salmon recipe includes asparagus, but if you want an extra side, here are a few great options:
- Cornbread – Soft and slightly sweet, it pairs well with the savory salmon.
- Buttered Noodles – Simple and rich, they add a buttery, comforting element.
- Tomato Salad – Fresh and light, it brings a nice contrast to the salmon.
- Baked Sweet Potato Wedges – A hearty, slightly sweet side that goes great with this dish.
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.
More Single Serving Sheet Pan Meals
If you love the ease of sheet pan salmon, try these other simple and flavorful small batch sheet pan recipes:
- Lasagna: All the cheesy goodness of classic lasagna, made effortlessly on one pan.
- Greek Chicken: Packed with Mediterranean flavors for a fresh, healthy meal.
- Chicken Fajitas: A quick, flavorful dish with tender chicken and vibrant peppers.
- Chicken Shawarma: Bold Middle Eastern spices make this a standout meal.
- Steak and Potatoes: A hearty, satisfying dinner with minimal cleanup.
- Pancakes: A no-fuss way to enjoy fluffy pancakes without flipping.
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.
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
- 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 Through the Recipe: Before cooking, review the full recipe, including the Ingredient Notes, to ensure your roasted salmon turns out perfectly. Everything you need to know is in this post.
- Customize the Flavor: Feel free to add your favorite herbs and spices to the salmon.
- Give the Vegetables Space: Spread the asparagus out on the pan so 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.
Love the Salmon and Asparagus together, they make the perfect combo.
Absolutely delicious!
This looks delicious! My husband is a huge salmon and asparagus lover, so he will flip for this!
Thank you Karly.
I could eat salmon daily, and my favorite thing about it is that it doesn’t even need dressing up. This is exactly the kind of meal I love, it looks delicious.
Thank you. I could eat it daily too, Heather. I love salmon.
Roasted salmon is a weeknight staple in our house! A little olive oil, salt, pepper, and lemon juice is my go-to and it turns out perfect every time.
Thanks Lauren.
The essential perfect dinner 😉
Salmon and asparagus is definitely one of our families’ favorite dinners!!
This is one of my favorite food pairings – something about salmon and asparagus go perfectly together!
Thank you Martha.
This is a great recipe – so easy and delicious!
Thank you, Claire!
Love roasting salmon! I have to do it that way because I’m terrible at grilling fish. Also, it’s still too cold to grill 🙂
I love roasting salmon too, Sharon. It’s so easy to do and it tastes so good.