Sheet Pan Salmon Asparagus Tomatoes (Printable Version)

Juicy salmon with tender asparagus and cherry tomatoes, roasted with zesty lemon-garlic flavors.

# What You 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 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 until well combined.
03 - Place asparagus and cherry tomatoes on the prepared sheet pan. Drizzle with half of the marinade and toss to coat evenly. Spread vegetables across the pan, leaving space for salmon fillets.
04 - Nestle salmon fillets among the vegetables. Brush the tops with remaining marinade and season with additional salt and pepper to taste.
05 - Scatter thinly sliced red onion pieces over the vegetables and around the salmon.
06 - Roast in preheated oven for 15 to 18 minutes, or until salmon flakes easily with a fork and vegetables are tender-crisp.
07 - Remove from oven. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks on one pan so cleanup takes literally two minutes
  • The tomatoes burst in the oven creating their own sweet sauce that mingles with the salmon juices
  • It looks impressive enough for dinner guests but comes together on a Tuesday night without breaking a sweat
02 -
  • Dont crowd the pan or the salmon will steam instead of roast
  • Check the salmon at 15 minutes because carryover cooking will finish it
  • If your asparagus spears are thick give them a 5 minute head start before adding the fish
03 -
  • Pat your salmon completely dry before adding the marinade for better searing
  • Room temperature salmon cooks more evenly than cold from the fridge
  • Let the pan rest for 5 minutes after roasting so the juices redistribute

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