Sheet Pan Salmon Asparagus Tomatoes (Printable Version)
Salmon roasted alongside asparagus and cherry tomatoes, flavored with lemon zest and fresh herbs.
# What You Need:
→ Fish & Seafood
01 - 4 (5-6 oz) skinless salmon fillets
→ 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 - 1 lemon (zest and juice)
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano (or 1 tbsp fresh, chopped)
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly grease with olive oil.
02 - In a small mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and black pepper until fully emulsified.
03 - Place trimmed asparagus in a single layer on one side of the prepared baking sheet. Arrange halved cherry tomatoes and sliced red onion on the remaining space.
04 - Drizzle half of the lemon herb mixture over the vegetables. Toss gently with tongs to ensure even coating.
05 - Nestle salmon fillets among the vegetables, skin-side down if applicable. Spoon the remaining marinade evenly over each fillet.
06 - Bake for 15-18 minutes, or until salmon flakes easily when tested with a fork and asparagus is tender-crisp.
07 - Remove from oven and sprinkle with fresh chopped parsley. Add an extra squeeze of fresh lemon juice before serving.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup takes literally two minutes
- The salmon stays incredibly moist while the vegetables get perfectly tender
- Its elegant enough for dinner guests but casual enough for Tuesday night
02 -
- Salmon keeps cooking after it leaves the oven so pull it when it still looks slightly underdone
- Thinner fillets will finish before thick ones so check them at different times
- The parchment paper is not strictly necessary but it makes cleanup incredibly easy
03 -
- Pat your salmon completely dry before adding the marinade for better browning
- Room temperature salmon cooks more evenly so take it out of the fridge 20 minutes before cooking
- A sprinkle of feta cheese after baking adds a creamy salty element that takes this over the top