Sheet Pan Salmon Asparagus (Printable Version)

Salmon fillets baked with asparagus and cherry tomatoes, seasoned with lemon and fresh herbs.

# What You'll 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 - 1/2 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 baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
03 - Arrange the asparagus in a single layer on one side of the sheet pan. Place the cherry tomatoes and red onion (if using) on the other side.
04 - Drizzle half of the marinade over the vegetables and toss gently to coat.
05 - Nestle the salmon fillets among the vegetables. Spoon the remaining marinade over the salmon.
06 - Roast in the oven for 15–18 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
07 - Garnish with fresh parsley and an extra squeeze of lemon juice before serving.

# Expert Advice:

01 -
  • Clean up is literally just one pan and maybe a cutting board
  • The salmon stays impossibly tender while roasting alongside the vegetables
02 -
  • Don't overcrowd the pan or vegetables will steam instead of roast
  • The salmon continues cooking slightly after leaving the oven so remove it when it's barely opaque in the center
03 -
  • Pat the salmon completely dry before adding the marinade for better browning
  • Room temperature salmon cooks more evenly than cold from the fridge

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