Sheet Pan Salmon Asparagus (Printable Version)
Tender salmon, asparagus, and cherry tomatoes roasted together for a vibrant, healthy main dish.
# What You'll Need:
→ Fish & Seafood
01 - 4 salmon fillets (6 oz each), skin-on or skinless
→ Vegetables
02 - 1 lb asparagus, woody ends trimmed
03 - 1 pint cherry tomatoes, halved
04 - 1 medium red onion, sliced into wedges
→ Marinade & Seasonings
05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice
07 - 2 cloves garlic, minced
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 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 oven to 400°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and lemon zest until well combined.
03 - Arrange asparagus, cherry tomatoes, and red onion wedges on the prepared sheet pan. Drizzle with half the marinade and toss to coat evenly. Spread vegetables in a single layer, leaving space for salmon fillets.
04 - Place salmon fillets on the pan, skin-side down if applicable. Brush the tops generously with remaining marinade, ensuring each fillet is well coated.
05 - Roast in preheated oven for 16-20 minutes, or until salmon flakes easily with a fork and vegetables are tender-crisp.
06 - Remove from oven. Sprinkle with chopped fresh parsley and arrange lemon wedges around the pan. Serve immediately while hot.
# Expert Advice:
01 -
- The entire meal cooks on one pan so cleanup is literally just throwing away parchment paper
- The salmon stays incredibly moist while the vegetables get those caramelized edges that make roasted vegetables so addictive
02 -
- Dont overcrowd the pan or the vegetables will steam instead of roast, leaving them soggy instead of caramelized
- The salmon continues cooking after it leaves the oven, so pull it when its slightly less done than you want it
03 -
- Cold salmon goes onto a hot pan for the best texture, so take it out of the fridge while you prep everything else
- A sprinkle of feta cheese over the hot vegetables right before serving adds a creamy, salty element that makes the dish feel restaurant worthy