Sheet Pan Lemon Herb Salmon with Asparagus and Cherry Tomatoes
Flaky salmon fillets baked with fresh lemon, herbs, tender asparagus, and sweet cherry tomatoes, all cooked together on one convenient sheet pan for an easy and delicious dinner.
Ingredients
- •4 (6-ounce) salmon fillets, skin on or off
- •1 pound fresh asparagus, tough ends trimmed
- •1 pint cherry tomatoes
- •2 tablespoons olive oil
- •1 large lemon, half thinly sliced, half juiced
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1/2 teaspoon dried thyme
- •1/4 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, combine the trimmed asparagus and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, the minced garlic, oregano, thyme, salt, and pepper. Toss gently to coat evenly.
- 3
Place the seasoned vegetables on one side of the prepared baking sheet, spreading them in a single layer.
- 4
Pat the salmon fillets dry with a paper towel. Place them on the other side of the baking sheet, leaving some space between the fillets and the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the salmon.
- 5
Squeeze the juice from half of the lemon over the salmon fillets. Season the salmon with additional salt and pepper. Arrange the lemon slices on top of each salmon fillet.
- 6
Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary depending on the thickness of your salmon fillets.
- 7
Garnish with fresh chopped parsley before serving. Serve immediately.
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