This looks like it took hours, and it genuinely did not. Keto sheet pan salmon and asparagus comes together with a handful of ingredients and about 20 minutes of actual cook time, all on one pan.
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Ask for the whole filet at the fish counter, not cut portions, since individual pieces tend to overcook in this recipe. A pound of salmon feeds about four people at a reasonable four ounces each.
Use parchment paper, not wax, to line the pan. It makes cleanup dramatically easier.
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Chef Jenn’s Take on Sheet Pan Salmon & Asparagus
Choosing salmon at the fish counter trips people up more than the actual cooking does. Wild-caught Pacific salmon is my first choice, and responsibly-farmed is a solid second. Pinker is not automatically better either, some farmed salmon gets its deeper color from a carotene-rich diet or an added coloring agent, not necessarily better quality.
Buy a whole filet rather than cut portions, since individual pieces tend to overcook here. Ask the fish counter to debone and descale it, and keep the skin on, it helps the salmon stay moist through baking. If you are buying a partial filet, ask for a cut from the head end specifically, it runs fattier and more succulent than the narrower tail end.
Salmon is highly perishable, so buy it when it goes on sale and freeze it if it was not previously frozen, and ask for it packaged on ice if you are not cooking it that same day.
Keep the sides simple here, a plain salad or another green vegetable. Big, competing flavors take away from the salmon and asparagus, which are meant to be the star of the plate.
What You’ll Love About Sheet Pan Salmon & Asparagus
- A pound of salmon stretches to feed four at a reasonable portion size.
- Looks like a special occasion meal, ready in about 30 minutes total.
- One pan for both protein and vegetable, easy cleanup included.
Ingredients
- Salmon filet – A whole filet, not cut portions, deboned with the skin left on.
- Asparagus – About 1.5 pounds, washed well since the tips hold onto sand.
- Fresh dill – Fresh gives the best flavor. A teaspoon of dried works if that’s what you have.
- Dijon mustard – Good quality makes a real difference here.
- Garlic – Fresh cloves, finely chopped.
- Olive oil – Or your preferred cooking oil.
- Lemon – One whole lemon, half sliced thin, half left whole.
How to Make Sheet Pan Salmon & Asparagus
Scroll down for the full recipe card with exact measurements and printable instructions.
Snap and thoroughly wash the asparagus under cold running water, since it can be sandy near the tips. Rinse the salmon, checking for and removing any remaining pin bones.
Mix the Dijon, oil, dill, and garlic in a small bowl. Lay the salmon on a parchment-lined sheet pan and season with salt and pepper.
Spread the dill mixture over the top of the salmon, then top with lemon slices. Arrange the asparagus alongside the salmon, and drizzle with oil, salt, and pepper.
Bake in a preheated 350°F oven for about 8 minutes, then remove and toss the asparagus. Continue baking for another 4 to 5 minutes, until the salmon reaches about 145°F.
Make It A Meal
For more vegetables on the same table, Green Beans with Bacon or Skillet Braised Kale with Garlic both work well without competing with the salmon.
If you’re in the mood for a saucier salmon dish on a different night, Cajun Salmon with Shrimp & Cream Sauce is worth trying too.
Storage
This is not a great candidate for freezing. Asparagus loses its crunch after thawing, and with no sauce, there is nothing protecting the salmon either. It keeps well in the fridge for 3 to 4 days, best enjoyed freshly cooked.
Frequently Asked Questions
This recipe runs about 2 net carbs per 4-ounce serving of salmon and asparagus. This does not include the lemon, since the amount actually eaten is negligible. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Look for wild-caught Pacific salmon if available, or responsibly-farmed as a solid second choice. Ask for a whole filet rather than cut portions, deboned, descaled, and with the skin left on.
Cut portions tend to overcook in this recipe. A whole filet cooks more evenly and gives you more control over doneness.
This isn’t recommended. Asparagus loses its texture after freezing, and there’s no sauce to help protect the salmon. It’s best eaten within 3 to 4 days, kept in the fridge.
Add Preferred SourceKeto Sheet Pan Salmon & Asparagus
Ingredients
- 1.5 pounds salmon filet
- 1.5 pounds asparagus
- 3 tablespoons fresh dill chopped
- 2 cloves garlic finely chopped
- 4 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5-6 thin lemon slices
Instructions
- Trim and wash the asparagus.
- Rinse the salmon, checking for (and removing) pin bones.
- Mix the dill, Dijon, 2 tbsp of oil, and minced garlic into a paste.
- Lay the salmon in the center of a sheet pan. Sprinkle it with salt and pepper.
- Cover the salmon with the dill mixture. Don't worry about the underside.
- Top with slices of lemon.
- Arrange the asparagus on either side of the salmon. Drizzle with the remaining oil and season with salt and pepper.
- Bake in preheated 350-F oven for about 8 minutes, then remove from oven and toss the asparagus around. Cook for another 4-5 minutes or until the internal temperature of the salmon is about 145-F.
- Serve and enjoy!
Notes
Recipe Card Tips
- Buy a whole filet, not cut portions. Individual pieces tend to overcook in this recipe.
- Keep the skin on the salmon. It helps hold in moisture during baking.
- Toss the asparagus halfway through baking for even cooking on both sides.
- The lemon was not added to the nutritional info because you’re not eating the lemon. The amount of lemon per serving you’re eating is negligible.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
1Salmon: How Do Farmers Turn Their Salmon Pink?
Mahita Gajanan – https://time.com/4790794/farmed-salmon-pink/
Gorgeous looking salmon. I agree with you on the parchment – makes life so much easier. I think this is dinner for me tomorrow night.
This is one of my go-to recipes for a busy weeknight! The salmon is roasted perfectly every time.
This recipe was so easy to make but totally impressed my guests!! Everyone loved it!
Yum!! Yes, I totally agree about buying salmon with the skin on to keep it nice and juicy. Love the asparagus! Will definitely be giving this recipe a go!
This sounds like such a healthy and yummy meal! Thanks for sharing I’m saving it for later!