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Spring Sheet Pan SalmonSpring has sprung and all of the delicious in-season spring ingredients are heavy on my mind.  I love entering into the spring season and focusing on light and fresh ingredients and lots of spring greens like with this Spring Sheet Pan Salmon.

This easy sheet pan meal is filled with spring’s earliest harvest. One of the key ingredients, and something you may have never tried before, is the roasted radishes. If you’ve never had roasted radishes before it’s time you give them a try. Roasting them settles down their peppery flavor and brings out a touch of sweetness. Even if you don’t care for raw radishes, you may be pleasantly surprised with roasted radishes! 

Spring Sheet Pan Salmon

My absolute favorite part of this meal though is the Lemon-Tarragon sauce. I love the bittersweet flavor of fresh tarragon and it’s a total rockstar in the mayo-based sauce to drizzle over this sheet pan meal. I loved it so much I used the leftovers on a wedge salad the next day. Delicious!

Spring Sheet Pan Salmon

I hope you enjoy spring by adding this Spring Sheet Pan Salmon to your meal rotation! Enjoy!


If you enjoy sheet pan meals, try these recipes: The Best Sheet Pan Chicken Piccata, Sheet Pan Salmon Nicoise Salad, Sheet Pan Harissa Chicken + Veggies with Lemon Aioli.

Spring Sheet Pan Salmon
5 from 2 votes

Spring Sheet Pan Salmon with Lemon Tarragon Sauce

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 4


For the Sheet Pan:

  • 24 oz salmon
  • 1 bunch asaparagus
  • 1 bunch radishes, halved
  • 3 tbsp extra virgin olive oil
  • 1.5 tsp kosher salt
  • 3/4 tsp black pepper

For the Lemon Tarragon Sauce:

  • 2 tbsp lemon juice (or 1/2 lemon)
  • 1/2 cup homemade mayonnaise
  • 2 cloves garlic
  • 2 tbsp tarragon leaves, loosely chopped
  • kosher salt, to taste
  • black pepper, to taste


For the Sheet Pan:

  • Preheat oven to 400 and line baking sheet with parchment paper.
  • Add the asparagus and radishes to the baking sheet. Drizzle with 2 tbsp olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat evenly.
  • Scoot the vegetables over on either side to create a large enough space for the salmon. Place the salmon in the middle of the sheet pan. Drizzle the salmon with 1 tablespoon olive oil and brush to coat evenly, then season with  1/2 teaspon salt and 1/4 teaspoon black pepper.
  • Place sheet pan in oven and roast for 12-15 minutes, until salmon is cooked through and vegetables are tender. 

For the Lemon Tarragon Sauce:

  • In a food processor or blender, add the lemon juice, mayo, garlic, tarragon leaves, salt and pepper. Blend until well combined. 
  • Serve and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. This sounds amazing but I can’t have salmon. Is there another fish you would suggest would be a good substitution?

  2. The lemon tarragon sauce is amazing!! Keeps the dish healthy but adds so much flavor to the salmon. Will definitely make again! I swapped the mayo for 5% fat greek yogurt.

  3. 5 stars
    I have everything but the tarragon! Any ideas on what herb I could substitute? I have quite a few others. Thanks!