Sometimes you want a dinner that tastes delicious, feels a little special, and doesn’t leave your kitchen looking like it just hosted a timed cooking show. Enter: Sheet Pan Salmon and Asparagus – a one pan, minimal prep proposition for people who love good dinners but don’t love washing dishes (so, probably, everyone). 

Full credit for the idea and inspiration of this one pan salmon and asparagus recipe goes to my friends at Cook Smarts, where I earned my weeknight dinner cooking chops over 8 years as the chief recipe developer. The owner of Cook Smarts originally created a version of Panko-crusted salmon with a similar Panko topping as the one featured in my recipe below. The topping is one that has gained many fans. It’s crunchy and lightly sweet, which means this is the salmon recipe that my kids ask for the most. In my version, a base of mayonnaise and Dijon mustard work magic to keep the salmon moist as it cooks (inspiration for this comes from my Broiled Paprika Salmon).

Mayo and Salmon

Let’s just dive right in and address this before you come at me wondering about this. Mayonnaise might seem like an unusual thing to add to your salmon, but trust me on this. It works magic on proteins cooked at high temperatures. Kenji López-Alt calls mayonnaise “the secret ingredient that improves meat [including fish] every time”, and I now swear by it. You won’t taste it in the finished dish, but the proof is in the flaky, tender bites of salmon on your plate. 

What You’ll Love

Texture – Tender, flaky salmon (see mayo notes above) with an irresistible crunchy topping. Every bit has tons of texture.

Fancy, but not Fussy – I’d serve this to guests in a heartbeat. The Dijon-maple topping comes together fast, but the result is beautiful to serve.

Healthy-ish – You know how I love a healthy-ish meal. These are meals that offer plenty of good-for-you-things but don’t sacrifice flavor or fun. That Panko topping gives this dish a little something extra but the heart of the meal is still salmon and asparagus.

What Is Panko? (And Why You Should Care)

Let’s talk Panko breadcrumbs. Is this new to you? Something you use all the time? In my pantry, you’ll more often find Panko over Italian breadcrumbs. Not all breadcrumbs are created equal. 

Panko is a Japanese-style breadcrumb that’s lighter, airier, and crunchier than other breadcrumbs. Even when mixed with this aioli topping, it stays crunchy as it cooks. 

Panko is the magic ingredient, adding tons of texture, to Chilled Asparagus Salad, Stuffed Butternut Squash, Crispy Baked Chicken Tenders, and make the best crunchy topping for Deviled Eggs. There’s also an incredible Ceasar-ish salad recipe with garlicky Panko breadcrumbs on top in my cookbook, Start with a Vegetable.

Ingredients for One Pan Salmon and Asparagus

Just pantry staples and familiar ingredients here!

• Asparagus – Trimmed, because those woody stems are no good. Asparagus can vary in thickness, so be sure to check the recipe notes on how to adjust the cook time if you get particularly thin or particularly thick asparagus. 
• Mayonnaise – Yes, mayo. Trust the process. If you missed the notes on mayo above, be sure to check those out. 
• Dijon mustard – This is where the flavor really comes in. Tangy and tart, smooth Dijon will work best here. 
• Maple Syrup – For a bit of sweetness. 
• Lemon – You’ll use the whole thing. The zest goes in the panko topping and the lemon juice adds fresh, tart flavor to the asparagus. Feel free to squeeze some over the salmon as well. 
• Panko breadcrumbs – See above rant regarding the importance of using panko in this recipe and not any other type of breadcrumbs.
• Salmon – You can use one big piece or four fillets. 
• Salt and Olive Oil – Hopefully you already have these ready to go.

Real Talk: Can You Make This Ahead?

Sort of. If you want to get a head start, go ahead and prep the sheet pan with the salmon on it. Season the salmon. Trim your asparagus. Mix together the mayo, mustard, maple syrup, and lemon zest. Wait to stir in the panko until right before cooking so that the topping stays as crispy as possible. 

This recipe best served right out of the oven when the salmon is hot and flaky and the panko still has lots of crunch.

How to Serve it and Leftover Ideas

This is not a recipe that needs something complicated on the side. Serve it with simple buttered noodles, or with Parmesan Orzo. 

Leftovers are amazing as a pasta salad. Chop up the leftover cold salmon and asparagus and mix them with cooked noodles (add a little mayo or olive oil to loosen everything up and some salt or extra lemon juice).

More Easy Salmon Recipes

Chipotle Lime Salmon

Pan Seared Salmon and Gnocchi with Sage Butter Sauce

Baked Salmon in Foil

Blackened Salmon with Citrus Salsa Verde