One-Pan Salmon and Asparagus
- 4 tablespoons unsalted butter, softened
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh parsley
- ½ teaspoon ground fennel seed
- 1 teaspoon salt, divided
- 6 thin slices lemon
- ¼ teaspoon ground black pepper
- 1 (10 ounce) salmon skinless fillet
- ½ pound pencil-thin asparagus spears, tough ends trimmed
- Preheat oven to 375°F (190°C).
- Mix butter, lemon juice, thyme, parsley, fennel, and ½ teaspoon salt together in a bowl.
- Arrange lemon slices in the center of a 12x20-inch sheet of aluminum foil. Lay salmon filet onto lemons. Place asparagus next to the salmon. Season salmon and asparagus with remaing salt and the pepper.
- Drop butter mixture by the heaping tablespoon each onto the salmon and asparagus.
- Bring opposing edges of the foil together over the salmon and fold tightly together, making sure to leave space for air over the salmon. Seal the ends to form a pocket and place onto a baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 20 to 25 minutes.
- Carefully open the foil packet to avoid scalding. Remove salmon fillet and asparagus to a platter to serve.
For a dairy-free dinner, drizzle oil and herbs over the salmon and asparagus instead of using butter.
What others are saying
Katie Hason says:
Really good salmon! I love foil packet dinners, and this recipe is one of the reasons why. This is a super easy, simple recipe for even beginner cooks. The parsley and time add delicious, herb flavors that really complement the fish. This was superb!
Laura Griffin says:
Salmon and asparagus go together like peanut butter and jelly. It's just a winning combination! I absolutely love this sheet pan recipe because of the fresh thyme, parsley, and fennel. These simple herbs truly take the flavors in this dish to the next level. My husband and I were very satisfied with the way it turned out, it's the perfect dinner for two.