Sheet Pan Salmon Asparagus Tomatoes

The first time I made this sheet pan salmon, I was running late for dinner with friends and panicked about something impressive but doable. Everything went onto one pan, and twenty minutes later, people were asking for the recipe. Now it's my go-to when I want company-worthy food without the kitchen chaos.

Last summer, my sister came over exhausted from work, and I threw this together while we caught up at the counter. She ate three servings and asked if I could teach her the 'secret' to making salmon that actually tastes good. The secret is just the honey mustard situation and not overcooking it.

Ingredients

• 4 salmon fillets: Skin on helps keep the fish moist during roasting, but skinless works perfectly fine too
• 1 lb asparagus: Look for bright green spears with tight tips, thicker stalks hold up better than pencil thin ones
• 1 pint cherry tomatoes: They become sweet and burst during roasting, almost like a built in sauce
• 1 small red onion: Thin slices add beautiful color and get slightly sweet in the oven
• 3 tbsp olive oil: This helps everything roast evenly and keeps the salmon from drying out
• 2 tbsp fresh lemon juice: Brightness that cuts through the richness of the salmon
• 2 garlic cloves: Minced fresh gives the best flavor, garlic powder works in a pinch
• 1 tsp Dijon mustard: Creates a velvety texture in the marinade and adds subtle depth
• 1 tsp honey: Balances the acid and helps the salmon get gorgeous golden color
• 1/2 tsp dried oregano: Earthy note that makes the whole dish feel Mediterranean
• Salt and pepper: Essential for bringing out all the flavors, dont be shy with it
• 2 tbsp fresh parsley: Adds a pop of fresh green color right before serving
• Lemon wedges: Extra acid at the table makes everything sing

Instructions

Get your oven ready:

Preheat to 425°F and line a large sheet pan with parchment paper for the easiest cleanup ever

Make the magic marinade:

Whisk together olive oil, lemon juice, garlic, Dijon, honey, oregano, salt, and pepper until completely combined

Prep the vegetables:

Toss asparagus and cherry tomatoes with half the marinade, then spread them out leaving room for the fish

Position the salmon:

Nestle the fillets among the vegetables, brush with remaining marinade, and scatter red onion slices over everything

Roast it all together:

Bake for 15 to 18 minutes until salmon flakes easily and vegetables are tender and slightly caramelized

Finish with flourish:

Sprinkle fresh parsley over the hot pan and serve with extra lemon wedges for squeezing at the table

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This recipe became a household staple during a particularly busy month when cooking felt like a chore. Now it reminds me that good food doesn't have to be complicated, sometimes it's just about fresh ingredients and one hot pan.

Make It Your Own

The beauty of sheet pan cooking is how easily it adapts to whatever you have on hand or what's in season at the market.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, or serve with quinoa for a more filling meal.

Storage Secrets

Leftovers keep surprisingly well in the fridge for up to three days, though the salmon is best enjoyed fresh from the oven.

• Store components separately if possible, with salmon and vegetables in different containers
• Reheat gently in a 350°F oven for about 10 minutes to maintain the best texture
• Never microwave the salmon or it will turn rubbery and sad

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Hope this becomes your weeknight hero too, just like it did for us on those rushed but wonderful evenings.

Recipe FAQs

→ How do I know when the salmon is cooked?

Salmon is done when it flakes easily with a fork and appears opaque throughout. Cooking time is usually 15-18 minutes at 425°F.

→ Can I substitute the asparagus?

Yes, green beans or broccoli work well as alternatives and roast nicely alongside the salmon and tomatoes.

→ What’s the purpose of the lemon-garlic marinade?

It adds bright, zesty flavors and helps keep the salmon moist while complementing the roasted vegetables.

→ Should the skin be left on the salmon fillets?

The skin can be left on or removed based on preference; skin-on helps keep the fish moist during roasting.

→ Can this dish be prepared ahead of time?

You can prep the marinade and chop vegetables in advance, but roasting is best done right before serving for optimal freshness.