Lemon-Roasted Tuna and Asparagus


One sheet pan equals one delicious dinner. Roast tuna and asparagus together on the same pan with lemon juice and zest to make this mouthwatering meal.

Lemon-Roasted Tuna Asparagus
Photo: Jacob Fox
Total Time:
20 mins


  • 2 lemons

  • ¼ cup olive oil

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon salt

  • 4 4 ounce fresh tuna steaks, cut 3/4 inch thick

  • 12 ounce asparagus spears, trimmed

  • 1 5 ounce package mixed baby salad greens

  • cup shaved Parmesan cheese (optional)


  1. Preheat oven to 450°F. Remove 2 tsp. zest and squeeze juice from one of the lemons. For dressing, in a small bowl whisk together lemon zest and juice, oil, pepper, and salt. Cut remaining lemon into wedges.

  2. Rinse fish; pat dry. In a 15x10-inch baking pan arrange fish and asparagus. Brush with 2 to 3 Tbsp. of the dressing. Roast 6 to 8 minutes or just until fish flakes and asparagus is crisp-tender.

  3. Drizzle salad greens with remaining dressing; toss to coat. If desired, sprinkle fish and asparagus with cheese. Serve with salad greens and lemon wedges.

Nutrition Facts (per serving)

310 Calories
19g Fat
9g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 310
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 198mg 9%
Total Carbohydrate 9g 3%
Total Sugars 2g
Protein 29g
Vitamin C 47.1mg 236%
Calcium 72mg 6%
Iron 2.8mg 16%
Potassium 565mg 12%
Folate, total 59mcg
Vitamin B-12 10.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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