Sheet Pan Salmon Asparagus Tomatoes (Printable)
Tender salmon with crisp asparagus and cherry tomatoes roasted to perfection with lemon and herbs.
# What You’ll Need:
→ Seafood
01 - 4 salmon fillets (6 oz each), skinless
→ Vegetables
02 - 1 lb asparagus, trimmed
03 - 1 pint cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
→ Marinade & Seasoning
05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 2 tsp lemon zest
08 - 2 garlic cloves, minced
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges
# How-to Steps:
01 - Preheat the oven to 400°F. Line a large rimmed 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, thyme, salt, and pepper until well combined.
03 - Arrange asparagus and cherry tomatoes on the prepared baking sheet. Drizzle with half the marinade and toss to coat evenly. Spread vegetables in a single layer, leaving space for the salmon.
04 - Place salmon fillets on the baking sheet. Brush the tops with the remaining marinade, ensuring each fillet is evenly coated.
05 - Roast in the preheated oven for 15-18 minutes, or until salmon is opaque and flakes easily with a fork and vegetables are tender.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent
- The salmon stays incredibly moist while the vegetables get perfectly tender
- Fresh herbs and lemon make it taste like something from a nice restaurant
02 -
- Salmon continues cooking after it comes out of the oven so pull it when it still looks slightly underdone
- Crowding the pan will steam everything instead of roasting so give vegetables some space
- Room temperature salmon cooks more evenly than cold from the fridge
03 -
- Pat the salmon completely dry before adding the marinade so it actually sticks instead of sliding right off
- Zest your lemon before juicing it or you'll have a surprisingly hard time getting the zest off