Sheet Pan Salmon Asparagus Tomatoes (Printable Version)

Delight in roasted salmon paired with asparagus and cherry tomatoes, offering a wholesome, quick meal.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin on or off as preferred

→ Vegetables

02 - 1 lb asparagus, trimmed
03 - 1 pint cherry tomatoes, halved
04 - 1 small red onion, thinly sliced (optional)

→ Marinade & Seasoning

05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice (about 1 lemon)
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - Zest of 1 lemon

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How to Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper.
03 - Arrange the asparagus and cherry tomatoes on the prepared baking sheet. Drizzle with half the marinade and toss to coat. Spread into an even layer.
04 - Nestle the salmon fillets among the vegetables. Brush salmon with the remaining marinade.
05 - Roast in the oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
06 - Remove from oven. Sprinkle with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan so you can actually relax after dinner instead of scrubbing dishes for twenty minutes
  • The salmon stays impossibly moist while the asparagus gets those perfect crispy edges that make you want to eat them straight off the pan
  • From prepping to eating takes barely half an hour but it tastes like something you would order at a nice restaurant
02 -
  • Salmon continues cooking after you pull it from the oven, so remove it when there is still a slight translucency in the center
  • Thinner salmon fillets will cook faster than thicker ones, so check at 12 minutes if your pieces are on the small side
  • The vegetables release moisture as they roast, so do not crowd the pan or everything will steam instead of getting those delicious roasted edges
03 -
  • Take the salmon out of the fridge 15 minutes before cooking so it roasts evenly instead of staying cold in the center
  • Pat the salmon fillets completely dry before adding the marinade so the seasoning actually sticks instead of sliding right off
  • Use a spatula to slide under the salmon when serving rather than grabbing with tongs to keep the pieces from breaking apart

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