Sheet Pan everything salmon and asparagus…the salmon is coated with everything bagel seasoning and roasted on a sheet pan alongside fresh asparagus spears. Serve with a lemon dill yogurt sauce and rice for a super simple 20-minute dinner.
First recipe of the summer! I’m back after a little hiatus finishing up my second year of college. It’s summer break and I have lots of good ideas for recipes in the next few months so stay tuned. This Everything Salmon and Asparagus has been on repeat for me over the last few weeks. I know I’m a little late to the asparagus game but I had to share this recipe because it is so quick and delicious.

Ingredients
(Scroll to the bottom of the page for the ingredient amounts and instructions)
Salmon: I like to use fresh Atlantic salmon filets that are about 6 oz each. The skin can be removed prior to baking if you prefer, but I find it is easier to remove after baking.
Everything bagel seasoning: There are tons of different brands that have this. It’s basically just a blend of sesame seeds, garlic, onion, poppy seeds and salt. I use this brand but feel free to pick your favorite or make your own.
Honey: Just a little bit to add some sweetness help the salmon caramelize. Maple syrup or a pinch of brown sugar also works.
Asparagus: Make sure you trim off the nasty end bits.
Yogurt: I use Kite Hill’s plain almond milk yogurt because I do not eat dairy, but any plain yogurt works here.
Lemon zest & fresh dill: To add some flavor to the yogurt sauce. If you can’t find fresh dill, dried is fine in a pinch.
Olive oil, kosher salt and freshly ground black pepper: the essentials

How to make Sheet Pan Everything Salmon and Asparagus
Start by preheating the oven to 400° F and positioning a rack in the center of your oven. This recipe makes about two servings, so if you want to double it I recommend using two sheet pans and switching the oven to convection mode. Bake the sheet pans separately if your oven is boring like mine and doesn’t have that option.
Check to see if your everything seasoning is salted. It probably is, but if not, make sure to salt the salmon yourself. Drizzle the filets with a little olive oil and honey then coat the entire surface with everything seasoning. On the other side of the sheet pan, toss the asparagus spears with olive oil, salt and pepper. Spread everything into an even layer and bake for about 12 minutes or until the asparagus is tender and the salmon is flaky. Cooking times may vary depending on the thickness of your salmon filets.

While the salmon and asparagus bakes, make the yogurt sauce. It’s super simple, just plain yogurt, lemon zest, fresh chopped dill, salt, pepper and a little olive oil. This stuff goes so well with salmon, it also tastes great as a dip for vegetables or as a salad dressing.
And that’s it! Serve up the salmon over some cooked white or brown rice and arugula. Roasted potatoes or another whole grain would also be delicious.

Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!
More salmon recipes to try…
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 2 (6 oz) fresh salmon filets
- Kosher salt and freshly ground black pepper
- 1 tsp honey
- Olive oil
- Everything bagel seasoning
- 10 oz raw asparagus, trimmed and sliced
- Cooked rice or another grain
- Arugula and/or spinach
Lemon dill yogurt sauce
- 1/2 cup plain yogurt (I used dairy-free)
- 2 tbsp fresh dill, chopped
- Zest from 1 small lemon
- 1 tsp olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400° F and line a sheet pan with parchment paper.
- If your everything seasoning does not contain added salt (check the ingredients or give it a taste) , season the salmon filets generously with kosher salt and let rest for 10 minutes. Otherwise, skip this step.
- Drizzle the salmon filets with honey and olive oil. Coat the entire surface of each filet with everything seasoning. Place on one side of the sheet pan.
- On the other side, toss the asparagus with a drizzle of olive oil, salt and pepper. Spread into an even layer and roast everything together for 11-14 minutes until the salmon is flaky and the asparagus is tender.
- To make the lemon dill yogurt sauce, combine all ingredients and season with salt and pepper to taste. Serve the salmon and asparagus fresh over cooked rice and arugula with a dollop of yogurt.
Notes
If you want to double this recipe, I recommend using two sheet pans to avoid overcrowding. If your oven has a convection mode, use that to bake both sheet pans at the same time. Otherwise, bake one at a time.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 568Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 75mgSodium: 902mgCarbohydrates: 70gFiber: 8gSugar: 15gProtein: 42g
All nutritional info is an estimation