Sheet Pan Salmon Asparagus (Printable Version)

Roasted salmon with asparagus and tomatoes, brightened by lemon and fresh herbs for a wholesome meal.

# Ingredient List:

→ Seafood

01 - 4 salmon fillets (6 oz each), skinless

→ 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, for serving

# Step-by-Step Instructions:

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, minced garlic, oregano, thyme, salt, and black pepper until well combined.
03 - Arrange asparagus, cherry tomatoes, and red onion 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 generously with remaining marinade, ensuring each fillet is well coated.
05 - Roast in preheated oven for 15-18 minutes, or until salmon is opaque throughout and flakes easily with a fork, and vegetables are tender-crisp.
06 - Remove from oven, sprinkle with fresh chopped parsley, and serve immediately with lemon wedges on the side.

# Tips from hearthlykitchen:

01 -
  • Cleanup is basically nonexistent since everything happens on one pan
  • The salmon stays juicy while vegetables develop that roasted sweetness without any fuss
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, losing that crispy edge we want
  • The salmon keeps cooking after it comes out of the oven, so pull it when it still looks slightly underdone in the center
03 -
  • Pat the salmon dry before adding marinade or it will bead up instead of coating properly
  • If your asparagus spears are thick, peel the bottom inch with a vegetable peeler so they cook evenly

Go Back