Photo of Sheet-Pan Salmon & Asparagus by WW

Sheet-Pan Salmon & Asparagus

Total Time
20 min
5 min
15 min
Baking salmon on a sheet pan is an easy, hands-off way of cooking up a large batch of this popular protein. Seasoned with a simple but flavorful spice blend, the leftover fish and asparagus make a versatile base for future meals. Instead of cutting each asparagus spear one at a time, keep the rubber band around the bunch to hold the spears together as you trim off the ends with one stroke of your knife.


Cooking spray

4 spray(s)

Uncooked asparagus

2 pound(s), (medium-width), trimmed

Olive oil

2 tsp

Lemon zest

2 tsp

Kosher salt

1¼ tsp, divided

Black pepper

¾ tsp, divided

Uncooked farmed Atlantic salmon skinless fillet(s)

32 oz, (8 [4-oz] fillets)

Ground cumin

¾ tsp

Garlic powder

¾ tsp

Smoked paprika

½ tsp


  1. Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. On a large sheet pan, toss the asparagus, oil, lemon zest, ½ tsp salt, and ¼ tsp black pepper.
  2. Coat another sheet pan with cooking spray (or line it with nonstick foil). Arrange the fish on the pan. In a small bowl, stir the cumin, garlic powder, smoked paprika, and remaining ¾ tsp salt and ½ tsp black pepper. Sprinkle the spice blend over the tops of the fillets.
  3. Transfer the asparagus to the lower rack of the oven and the salmon to the upper rack. Roast until the asparagus is crisp-tender and the fish flakes when tested with a fork, 10 to 15 minutes. Store leftovers in the refrigerator for up to 3 days.
  4. Serving size: 1 fillet and ⅛ of asparagus