all things food
Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a list of restaurants we’d been meaning to try and friends we don’t see e…
Enjoy all the freshness of spring with this old-fashioned creamy rhubarb custard pie recipe.
This German Potato Salad recipe is full of tangy goodness. Tender red potatoes, crispy bacon, and zesty vinegar dressing, perfect for picnics or potlucks!
This article was updated in June 2024 to include more of our favorite products.
Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things veget…
This article was updated in June 2024 to include more of our favorite products.
Summer is the CSA basket’s time to shine. That’s why Joshua McFadden’s Six Seasons—a seasonal-cooking bible that made our list of the top five books for all things vegetable—considers summer to be three different micro-seasons rolled into one. In that vein, I present to you a guide to summer vegetable cooking (or no-cooking) that’s broken down into early, mid, and late, using the vegetables in McFadden’s iconic cookbook as examples. But by all means, take creative liberties and cook outside the micro-seasons, paying attention to your local climate (and farmers markets). After all, summer is a time for a more relaxed approach to cooking that involves less oven, more salad, and loads of color. Here’s a cheat sheet:
My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but noth…
I haven’t been able to get Jessica Merchant’s chimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.
Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with th…
Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30…
Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.
We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple and done in under 30 minutes, but tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined.
Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this, and now it’s solidly in our repertoire! Alex and I love it for healthy weeknight dinners with a wedge salad.
For this salmon and asparagus recipe, buy the thinnest asparagus you can find! Thin, young asparagus spears are more tender and sweeter than large stalks, which can be tough. We can usually find thin bunches at our local grocery or farmers markets. Thin asparagus ensures it is fully roasted once the salmon is baked.
Pro tip: When working with asparagus: always trim off the tough, woody bottoms of the stalks. Here’s how to trim asparagus.
The other important part of this salmon and asparagus recipe is the quality of the salmon! Here are three tips:
*See Seafood Watch Consumer Guide for details.
For this salmon and asparagus recipe you’ll be cooking both at the same time. The asparagus should cook in about the same time as the salmon here, but you should base the timing on the salmon itself.
Step 1: Preheat the oven to 425°F. Line a baking sheet with foil. Place trimmed asparagus on the baking sheet and toss it with olive oil, salt and pepper.
Step 2: Place salmon on the foil, drizzle with olive oil and salt and pepper. Place asparagus around the salmon and place lemon wheels on top. Squeeze lemon over everything and top with fresh herbs.
Step 3: Bake 9 to 12 minutes until the asparagus is tender and the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
For exact steps and quantities, go to the full recipe below.
Baking tip: Place lemon slices on the asparagus, not the salmon. Placing the lemon on top of the salmon makes the top gooey, not crispy: which is not as tasty!
Fresh lemon and herbs is simple, yet classic. Here’s what to know about adding these seasonings to salmon and asparagus:
Make this baked salmon and asparagus recipe into a healthy meal by adding a salad or a whole grain. Here are some easy side dish recipes we’d pair with it:
Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.
These salmon recipes are always a hit at our dinner table:
This salmon and asparagus recipe is gluten-free, dairy-free, and pescatarian.
You can use any type of salmon you like, such as Atlantic salmon, king salmon, sockeye salmon, or Coho salmon. Make sure the fillets are similar in thickness for even cooking. Sockeye salmon is typically thinner, so it will cook faster.
We don’t recommend using frozen asparagus for this recipe, since it can come out mushy.
You can make this recipe without fresh lemon, but it really adds a pop of flavor to the asparagus.
Yes, but you may need to add them to the sheet pan first if they don’t cook in 9 to 12 minutes like the asparagus. For example, roasted broccoli takes 20 to 25 minutes at 450°F (230°C), and roasted green beans take 13 to 15 minutes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes 
Yield: 4 Dinner doesn’t get easier than this! This salmon and asparagus recipe delivers a healthy and flavorful meal in under 30 minutes, baked on a sheet pan with lemon for a zesty kick.
*Thin asparagus is best, so try to find the thinnest you can when shopping. If all you can find is thicker asparagus, you may need a little longer to roast (up to 15 minutes). Just remove the salmon from the tray if it’s already done and finish the asparagus by itself.
Storing leftovers: Cooked salmon lasts up to 3 days refrigerated. It’s great as is or try it in leftover salmon recipes like salmon salad or a salmon rice bowl.
Category: Main dish
Method: Baked
Cuisine: SeafoodKeywords: Salmon and asparagus, salmon and asparagus recipe
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