How do I know when baked salmon is fully cooked?

Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) . The flesh should be opaque and moist in the center. Overbaking can make it dry, so start checking at the 12-minute mark.

Can I use frozen salmon for this recipe?

Yes! Just make sure to thaw it completely in the fridge overnight or under cold running water before seasoning and baking. Frozen salmon can hold more moisture, so gently pat it dry with paper towels for better texture.

What’s the best way to reheat baked salmon without drying it out?

Reheat it at a low temperature (275°F / 135°C) for about 10 minutes, or until warmed through. You can also reheat it in a covered skillet with a splash of water or broth to retain moisture.

Can I meal prep this baked salmon ahead of time?

Absolutely. Store portions in airtight glass containers for up to 4 days in the fridge. Pair them with rice, quinoa, or veggies for easy, high-protein lunches all week long.

5 Easy Steps to Make the Best Sheet Pan Salmon and Asparagus Dinner

Name: the Best Sheet Pan Salmon and Asparagus Dinner Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 lbs salmon fillet, cut into six 6 oz portions; 2 lbs asparagus, fibrous ends removed; Salt and black pepper, to taste; 1 Tbsp olive oil; 1 small lemon, sliced into rings (for garnish); 6 Tbsp unsalted butter, softened; 2 Tbsp fresh lemon juice (from 1 small lemon); 2 garlic cloves, minced or pressed; 2 Tbsp fresh parsley, finely chopped; 1 tsp sea salt; 1/4 tsp black pepper

Description

This Sheet Pan Salmon and Asparagus is the ultimate one-pan high-protein dinner. Flaky, tender salmon fillets with a lemon-garlic-herb butter melt into perfectly roasted asparagus, all baked in under 20 minutes. A quick, healthy, and flavor-packed meal that makes weeknights effortless.

Equipment Needed

Ingredients

Scale

For the Salmon and Asparagus:

2 lbs salmon fillet, cut into six 6 oz portions
2 lbs asparagus, fibrous ends removed
Salt and black pepper, to taste
1 Tbsp olive oil
1 small lemon, sliced into rings (for garnish)

For the Lemon-Garlic-Herb Butter:

6 Tbsp unsalted butter, softened
2 Tbsp fresh lemon juice (from 1 small lemon)
2 garlic cloves, minced or pressed
2 Tbsp fresh parsley, finely chopped
1 tsp sea salt
1/4 tsp black pepper

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Instructions

Preheat oven to 450°F (230°C) with the oven rack in the top third. Line a large rimmed baking sheet with parchment paper, trimming the edges to fit snugly.
Place salmon fillets in a single row down the center of the sheet pan. Arrange asparagus spears on both sides of the salmon.
Drizzle asparagus lightly with olive oil and roll to coat evenly. Sprinkle both the salmon and asparagus with salt and black pepper.
In a small bowl, mash together softened butter, lemon juice, minced garlic, parsley, salt, and pepper until well combined.
Spoon 3/4 of the lemon-garlic-herb butter over the salmon fillets and spread gently. Dot the remaining butter mixture over the asparagus.
Top each salmon fillet with a lemon slice.
Bake uncovered for 10–12 minutes, depending on thickness, until the salmon flakes easily.
Switch the oven to BROIL and cook an additional 2–3 minutes to achieve a light golden crust.
Check for doneness with an instant-read thermometer, salmon should reach 145°F (63°C) internally.
Serve warm, garnished with extra parsley and lemon if desired.

Notes

Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently in the oven at 300°F or in the microwave on low power to prevent drying out.

Freezer Option: Freeze cooked salmon and asparagus in airtight containers or vacuum-sealed bags for up to 2 months. Thaw overnight in the fridge before reheating.

Meal Prep Tip: Divide into glass containers with rice, quinoa, or roasted potatoes for balanced lunches throughout the week.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner, High-Protein Meals
Method: Oven, Sheet Pan
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet with asparagus
Calories: 374
Sugar: 1g
Sodium: 540mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 2g
Protein: 37g
Cholesterol: 118mg