Sheet Pan Salmon Asparagus Tomatoes (Printable Version)

A wholesome one-pan meal with salmon, tender asparagus, and juicy cherry tomatoes ready in 30 minutes.

# What You Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin on or off as preferred

→ 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 - 2 tbsp fresh lemon juice (about 1 lemon)
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - 1 tsp salt
10 - ½ 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 the oven to 400°F. Line a large 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, salt, and black pepper.
03 - Arrange the asparagus and cherry tomatoes on the prepared baking sheet. Drizzle with half the marinade and toss to coat. Spread into an even layer.
04 - Nestle the salmon fillets among the vegetables. Brush salmon with the remaining marinade.
05 - Roast in the oven for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
06 - Remove from oven. Sprinkle with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The marinade does double duty on both fish and vegetables, meaning less cleanup and more flavor infusion
  • Everything cooks on one pan at the same temperature, so youre not juggling multiple timers or dirtying every bowl in your kitchen
02 -
  • Salmon continues cooking after it leaves the oven, so pull it when theres still a tiny bit of translucency in the center
  • Crowding the pan steams the vegetables instead of roasting them, so use two sheets if yours looks overcrowded
03 -
  • Pat the salmon completely dry before adding the marinade, otherwise the oil wont adhere properly
  • Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before roasting

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