Sheet Pan Salmon with Spring Asparagus and Lemon

Spring arrives with tender greens, bright citrus and the earliest spring vegetables—perfect for a simple, fresh sheet pan dinner. This Spring Sheet Pan Salmon celebrates those flavors: roasted asparagus and radishes finished with a creamy Lemon-Tarragon sauce. The combination is light, bright and easy to prepare on a weeknight or for a casual dinner with friends.

One of the most pleasant surprises in this dish is the roasted radishes. Roasting mellows their peppery bite and draws out a gentle sweetness and tender texture that pairs beautifully with salmon. If you’ve only tried radishes raw, give them a quick roast—you may find you prefer them this way. The asparagus cooks at the same time on the sheet pan, making cleanup minimal and the timing convenient.

The Lemon-Tarragon sauce is the star accompaniment. Homemade mayonnaise or a quality store-bought mayo forms a silky base, brightened by fresh lemon juice, a touch of garlic and plenty of chopped tarragon. Tarragon’s bittersweet, anise-like notes are exceptional with salmon—use the sauce to drizzle over the fish and vegetables or serve on the side for guests to add as they like. Leftovers of the sauce are versatile: spoon over salads, roasted potatoes or use as a sandwich spread.

This recipe is designed to be straightforward and forgiving. Roast everything at 400°F for roughly 12–15 minutes: the vegetables should be tender and slightly caramelized while the salmon reaches a flaky, just-cooked texture. For best results, use salmon filets of even thickness so they cook uniformly. Enjoy this Spring Sheet Pan Salmon as written, or adapt with small changes suggested below.

Spring Sheet Pan Salmon with Lemon Tarragon Sauce

Ingredients

For the Sheet Pan:

• 24 oz salmon (about 4 portions)
• 1 bunch asparagus, trimmed
• 1 bunch radishes, halved
• 3 tbsp extra virgin olive oil, divided
• 1.5 tsp kosher salt, divided
• 3/4 tsp black pepper, divided

For the Lemon Tarragon Sauce:

• 2 tbsp lemon juice (about 1/2 lemon)
• 1/2 cup mayonnaise (homemade or store-bought)
• 2 cloves garlic, minced or pressed
• 2 tbsp tarragon leaves, loosely chopped
• Kosher salt and black pepper, to taste

Instructions

For the Sheet Pan:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Arrange the asparagus and halved radishes on the baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat the vegetables evenly and spread them along the sides of the sheet pan, leaving space in the center for the salmon.
3. Place the salmon in the center of the sheet pan. Drizzle with 1 tablespoon olive oil, brush to coat, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If your filets have skin, place skin-side down.
4. Roast in the preheated oven for 12–15 minutes, until the salmon is cooked through and flakes easily with a fork and the vegetables are tender and slightly caramelized.

For the Lemon Tarragon Sauce:

1. In a blender or using a small bowl and whisk, combine the lemon juice, mayonnaise, garlic, and chopped tarragon. Blend or whisk until smooth and well combined. Season to taste with kosher salt and black pepper.
2. Serve the salmon and roasted vegetables with a generous drizzle of the Lemon-Tarragon sauce, or serve the sauce on the side for guests to add as desired.

Tips, Variations and Serving Suggestions

• Salmon doneness: For a moist texture, remove the salmon when it just begins to flake in the thickest part. Carryover heat will finish cooking it as it rests briefly off the heat.
• Vegetable substitutions: If radishes aren’t available, try small new potatoes (parboiled) or baby carrots. Adjust cook time if using denser vegetables.
• Mayo alternatives: For a lighter sauce, swap half the mayonnaise for Greek yogurt or crème fraîche. If you prefer, add a teaspoon of Dijon mustard for extra tang.
• Make-ahead: The sauce can be prepared a day ahead and stored in an airtight container in the refrigerator. Rewarm the salmon gently if needed, but serve the sauce chilled or at room temperature.
• Serving ideas: Serve with a simple green salad, steamed rice, or crusty bread to soak up the sauce. Leftover sauce makes a great dressing for a wedge salad or spring greens.

Additional Info