Sheet Pan Salmon and Asparagus for One
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A salmon fillet topped with garlic basil butter and roasted beside asparagus on one sheet pan.
Ingredients
- 1 tablespoon salted butter softened
- 1 teaspoon olive oil divided
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon coarsely ground black pepper
- 7–8 thin asparagus spears
- 1 (4–5-ounce) salmon fillet
- 1 tablespoon lemon juice
Equipment
- baking sheet
- mixing bowl
Directions
- Heat the oven to 425°F. Mash the butter with ½ teaspoon of the oil, the basil, salt, garlic powder, and pepper.
- Rinse, dry, and trim the asparagus. Lightly oil a spot on a rimmed baking sheet and set the salmon on it, skin side down.
- Spread the seasoned butter over the salmon. Lay the asparagus next to it in a single layer and toss it with the rest of the oil.
- Roast for 12 to 15 minutes, until the asparagus is tender and the salmon reaches 145°F and flakes easily. Thicker spears may need a few more minutes.
- Drizzle the lemon juice over the salmon and asparagus and serve.
Nutrition
Serving: 290g | Calories: 465kcal | Carbohydrates: 6g | Protein: 32g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 767mg | Potassium: 773mg | Fiber: 2.6g | Sugar: 2.5g | Vitamin A: 1479IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); fillet counted as raw farmed Atlantic salmon. Brands and portions vary, so use it only as an approximation.