Sheet Pan Salmon Asparagus Tomatoes (Printable)
Salmon fillets roasted alongside asparagus and cherry tomatoes, enhanced with lemon zest and herbs.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (6 oz each)
→ 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
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 a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a 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 the prepared baking sheet. Drizzle with half the marinade and toss to coat evenly. Spread vegetables in a single layer, leaving space for salmon.
04 - Place salmon fillets on the baking sheet. Brush tops with remaining marinade, ensuring each fillet is evenly coated.
05 - Roast for 15-18 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
# Tips from dashanddishes:
01 -
- The cleanup is practically nonexistent since everything roasts together on one pan
- The salmon stays incredibly tender while the vegetables get perfectly caramelized edges
02 -
- Do not overcrowd the pan or the vegetables will steam instead of roast
- The salmon continues cooking after it leaves the oven, so pull it when it is slightly underdone
03 -
- Pat the salmon completely dry before adding the marinade for better adhesion
- Room temperature salmon cooks more evenly than cold from the fridge