Sheet Pan Salmon Asparagus Tomatoes (Printable Version)
A vibrant dish of salmon, asparagus, and cherry tomatoes roasted with lemon and herbs for a wholesome meal.
# What You 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 or Italian seasoning
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 Make It:
01 - Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In 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 prepared baking sheet. Drizzle with half the marinade and toss to coat evenly. Spread vegetables in single layer, leaving space for salmon.
04 - Place salmon fillets on baking sheet, skin side down. Brush tops with remaining marinade, ensuring even coverage.
05 - Roast 15-18 minutes until salmon is opaque and flakes easily with fork, and vegetables are tender-crisp.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges.
# Expert Tips:
01 -
- Everything roasts on one pan so cleanup is literally just crumpling up some parchment paper
- The vegetables get slightly charred and sweet while the salmon stays buttery and moist
02 -
- Dont overcrowd the pan or the vegetables will steam instead of roast
- The salmon continues cooking slightly after you pull it from the oven
03 -
- Pat the salmon dry before marinating for better flavor absorption
- Room temperature fish cooks more evenly than cold from the fridge