Sheet Pan Lemon Garlic Salmon
See my guide on how to use an Instant Pot.
A 30 minute lemon garlic salmon that’s full of bright and fresh flavors! You will love this Sheet Pan Lemon Garlic Salmon with Asparagus!
This moist and flaky salmon recipe is so easy to make. This meal comes together quickly and easily. You’ll brush the salmon with a lemon garlic sauce and bake it for a few minutes before adding the asparagus to the pan.
The asparagus gets brushed with lemon and garlic as well, and then it roasts alongside the salmon until it’s crisp-tender. Meanwhile, you’ll have time to make a quick batch of couscous or rice to serve alongside your salmon. I like to top the couscous with a squeeze of lemon juice, sliced almonds and fresh parsley. Yum!
Lemon and garlic pair so well with both salmon and asparagus, and it’s one of my favorite flavor combinations. I use lemons like crazy, in everything from salad dressings to baked goods. I love this inexpensive lemon juicer for juicing lemons quickly. It even measures the juice for you!
HOW TO COOK SALMON
Cooking moist flaky salmon is easy when you follow these tips:
- Choosing salmon. Salmon should have shiny skin and shouldn’t smell overly fishy. Choose fillets of even thickness.
- Let salmon come to room temperature. Take your salmon out of the refrigerator when you are ready to get started with this recipe, this helps the salmon cook evenly.
- Cook salmon as a whole fillet, with the skin on. Cook the salmon with the skin on placing the skin side down on the sheet pan. You can easily remove the skin after cooking. The salmon should easily lift from the skin after it is cooked.
- Reserve some sauce for additional flavor. Reserve a portion of the lemon garlic sauce to pour over the salmon near the end of the cook time or squeeze some lemon over the salmon for additional flavor.
- Don’t overcook your salmon. The FDA recommends cooking salmon to 145 degrees F. To check the temperature of your salmon, insert an instant-read thermometer into the thickest part of the fish. Salmon will continue to cook a little once removed from the oven, remove promptly as soon as it reaches 140-145 degrees.
With minimal effort, you’ll be sitting down to a meal that’s healthy and worthy of company!
Sides Dishes to Serve with Salmon
More Healthy Salmon Recipes
Sheet Pan Lemon Garlic Salmon
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice (plus more for the couscous)
- 2 cloves garlic (minced or pressed)
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 ½ pounds salmon filets (4 even size pieces)
- 1 pound asparagus (ends trimmed)
- 1 ½ cups plain or whole wheat couscous
- 1/3 cup sliced almonds
- lemon slices and/or fresh parsley (for garnish)
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and lightly spray with cooking spray.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt and pepper. Reserve ¼ cup of the mixture by placing it in another small bowl or measuring cup.
- Arrange the salmon pieces down the center of the baking sheet and drizzle/brush with the lemon juice mixture, saving the reserved ¼ cup for the asparagus. Place salmon in the preheated oven and bake for 5 minutes.
- Remove the pan from the oven and add the asparagus along the sides of the pan. Drizzle asparagus with the reserved ¼ cup lemon juice mixture and toss gently to coat.
- Return the pan to the oven and continue baking for about 10 minutes, until salmon is cooked through. If desired, turn on the broiler during the last 2-3 minutes of baking to help the salmon and asparagus brown on top. Season with more salt and/or pepper, to taste, as needed.
- While the salmon and asparagus cook, prepare the couscous according to package directions. Fluff with a fork. Top couscous with a squeeze of lemon juice, sliced almonds and a sprinkle of parsley. Serve alongside salmon and asparagus, with additional lemon slices and parsley as desired.
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