Herb Garden Sheet Pan Salmon with Roasted Asparagus and Cherry Tomatoes
This delicious sheet pan recipe features salmon fillets, asparagus, and cherry tomatoes, all seasoned with fresh herbs, garlic, and lemon. It's a quick and healthy meal perfect for any weeknight.
Equipment
- Large rimmed baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 1.5 lbs salmon fillets skin-on or off, divided into 4-ounce portions
- 1 bunch asparagus spears trimmed
- 1 pint cherry tomatoes
- 3-4 tbsp olive oil
- 1 lemon half sliced for the pan, half for juicing
- 2-3 cloves garlic minced
- 1 tsp fresh dill chopped
- 1 tsp fresh parsley chopped
- Salt and black pepper to taste
- red pepper flakes Optional: for a kick
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Arrange trimmed asparagus on one half of the baking sheet; drizzle with 1.5 tablespoons of olive oil, half of the minced garlic, salt, and pepper, then toss to coat.
- Place salmon fillets on the other half of the baking sheet, brush with 1.5 tablespoons of olive oil, season with salt and pepper, and top each fillet with a lemon slice.
- Bake the sheet pan in the preheated oven for 8 minutes.
- After 8 minutes, remove the sheet pan, scatter cherry tomatoes and half of the fresh herbs around, and continue baking for 4-10 minutes until salmon is cooked through and asparagus is tender-crisp.
- Carefully remove the baking sheet, discard lemon slices, squeeze fresh lemon juice over the dish, and sprinkle with remaining fresh herbs before serving immediately.
Notes
For extra flavor, marinate the salmon in a bit of lemon juice and herbs for 15-20 minutes before baking. Adjust cooking times based on the thickness of your salmon fillets and your oven's performance.