Sheet Pan Salmon and Asparagus

This sheet pan salmon and asparagus recipe brings together flaky salmon, fresh vegetables and herby pesto butter for a flavorful, quick and easy one-pan dinner.

You might also like sheet pan Mediterranean cod, orange salmon bites, baked salmon with Greek salsa, or pistachio crusted salmon.

Why You’ll Love It           

Quick to prepare: There’s minimal prep involved and dinner is on the table in less than half an hour (a real win for those busy weeknights!)
One pan clean-up: Everything cooks together on one baking sheet.
Healthy and balanced: Packed with lean protein and fresh vegetables.
Gluten-free: There is no gluten in this recipe.
Big flavor: The pesto butter adds richness and vibrant taste.
Customizable: Swap in your favorite vegetables or flavored butter to make the dish your own.

Sheet Pan Salmon with Asparagus Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Asparagus spears: Trimmed and roasted until tender, fresh asparagus adds crisp texture and freshness.
Cherry tomatoes: Juicy and slightly sweet, they burst with flavor when roasted.
Olive oil: Coats the vegetables for even roasting and flavor.
Salmon filets: Rich in protein and omega-3s, salmon roasts beautifully on a sheet pan. You can use wild caught salmon or farmed salmon.
Salted butter: Blended with pesto to create a rich sauce for the salmon.
Basil pesto: Adds a bold, herby finish that pairs perfectly with salmon. (Try my homemade basil pesto recipe!)

How to Make Sheet Pan Pesto Salmon

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the vegetables: Wash the asparagus and tomatoes, then trim the asparagus and toss both with olive oil, salt and pepper on a large baking sheet.
Add the salmon: Place the salmon filets skin side down on the pan and arrange the vegetables around them in a single layer.
Make the pesto butter: Melt the butter in a small bowl in the microwave. Mix the melted butter with the pesto until smooth.    
Drizzle and roast: Pour the pesto butter over the salmon, then bake in a preheated oven until the fish is cooked through and flakes easily. Serve immediately.

Substitutions and Variations

Use a different fish: Choose from farmed raised salmon, king salmon, or wild salmon, or try cod, trout, monkfish, or halibut if you prefer a milder-tasting option.
Swap the pesto: Use sun-dried tomato pesto (maybe my pesto rosso recipe!) or lemon herb butter instead. Another idea is butter with Italian seasoning mixed in, or combine Dijon mustard with honey to make a honey mustard glaze.
Add more veggies: This recipe works well with a variety of vegetables. For quick-cooking options like asparagus, tomatoes, zucchini, onions, or bell pepper, you can roast them alongside the salmon from the start. For denser vegetables such as potatoes or broccoli, give them a head start in the oven for about 10 minutes, then push them to one side of the pan, add the salmon in the cleared space, and return everything to the oven to finish baking together.
Garnishes: I like to serve lemon wedges so everyone can squeeze their own lemon juice over the salmon. Lemon slices also make an attractive garnish, or you could add a sprig of parsley to the plate before serving (to make it even more Insta-worthy!)

Serving Suggestions

With potatoes: Enjoy garlic butter fondant potatoes or mashed potatoes with this sheet pan recipe. A smashed potato salad is another tasty idea.
With a side salad: Pair it up with panzanella salad (or peach panzanella for a fruity twist) or a lemon and parmesan chopped salad.
With more vegetables: Anything goes, from roasted artichokes or steamed green beans to an air fryer corn casserole.

How to Store Pesto Salmon Sheet Pan Dinner

Store: Store leftover salmon in an airtight container in the fridge and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: When reheating, use the microwave’s low setting (about 50% power) for bursts of 30 seconds or so at a time, so you don’t dry out the fish.