5-Ingredient Salmon Sheet Dinner

Sheet-pan dinners have become a go-to American weeknight habit, roasting a full meal on one tray for almost no cleanup. This five-ingredient take nestles skin-on salmon beside lemon and asparagus for a bright, high-protein dinner in about 30 minutes.

Serves 4 · 8 min prep · 14 min cook

Estimate for one serving

• 385 cal
• 37g protein
• 6g carbs
• 24g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) skin-on salmon fillets
• 1 1/2 lb asparagus spears, trimmed
• 1 large lemon, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easiest cleanup.
2. 2Pat the salmon fillets dry and place them skin-side down on one half of the prepared pan. Arrange the trimmed asparagus in a single layer on the other half.
3. 3Drizzle everything evenly with olive oil. Sprinkle garlic powder, salt, and black pepper over the salmon and asparagus, rubbing the seasoning gently onto the fish.
4. 4Tuck thin lemon slices over and the salmon fillets so the citrus will steam and perfume the fish as it roasts.
5. 5Slide the pan into the hot oven and roast for 12 to 14 minutes, until the salmon flakes easily with a fork and reaches 145°F at the thickest part and the asparagus is tender-crisp with lightly blistered tips.
6. 6If you prefer crispier asparagus, remove the salmon to a plate after 12 minutes and return the pan to the oven for 2 extra minutes.
7. 7Let the salmon rest on the pan for 2 minutes so the juices redistribute.
8. 8Plate each fillet with a generous portion of asparagus and the roasted lemon slices. Spoon any pan juices over the top and serve hot.