Sheet Pan Salmon Asparagus Tomatoes (Printable Version)
Juicy salmon fillets roasted with asparagus and cherry tomatoes in a tangy lemon-garlic marinade.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Vegetables
02 - 1 lb asparagus, trimmed
03 - 1 pint cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
→ Marinade & Seasonings
05 - 3 tbsp olive oil
06 - 2 tbsp fresh lemon juice (about 1 lemon)
07 - 2 garlic cloves, minced
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - 1/2 tsp dried oregano
11 - Salt and freshly ground black pepper, to taste
→ Garnishes
12 - 2 tbsp chopped fresh parsley
13 - Lemon wedges, for serving
# How To Make It:
01 - Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, oregano, salt, and pepper.
03 - Place the asparagus and cherry tomatoes on the sheet pan. Drizzle with half of the marinade and toss to coat. Spread evenly, leaving space for the salmon.
04 - Nestle the salmon fillets among the vegetables. Brush the tops with the remaining marinade and season with additional salt and pepper.
05 - Scatter the red onion slices over the vegetables.
06 - Roast in the preheated oven for 15–18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
07 - Remove from oven. Garnish with chopped parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The salmon stays incredibly moist while the vegetables get those perfectly caramelized edges
- Cleanup takes literally two minutes so you can actually relax after eating
- The lemon garlic marinade makes everything taste restaurant fancy
02 -
- Salmon continues cooking after leaving the oven, so pull it when it still looks slightly underdone in the center
- Thin asparagus spears cook faster than thick ones, so cut the thick stalks in half for even timing
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before roasting
03 -
- Pat the salmon dry with paper towels before adding the marinade for better color and flavor absorption
- Don't overcrowd the pan or vegetables will steam instead of roast, use two pans if needed