Sheet Pan Salmon and Asparagus Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
347 kcal
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Course
Main Course
Sheet Pan Salmon and Asparagus Recipe
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Say hello to easy cleanup and TONS of flavor with this Sheet Pan Salmon and Asparagus recipe that's ready in just 30 minutes! Flaky salmon fillets are coated in a herb-packed pesto sauce and baked alongside tender-crisp asparagus spears and roasted cherry tomatoes for a fast and easy weeknight dinner!
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Ingredients
- 2 ½ tablespoons olive oil divided
- 3 garlic cloves finely minced, divided
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 pound cherry tomatoes halved
- ¼ cup prepared pesto sauce
- 2 tablespoons lemon juice from 1 lemon, divided
- 2 teaspoons grated lemon zest divided
- Pinch red pepper flakes optional
- 1 pound salmon cut into 4 fillets
- 1 pound asparagus spears trimmed
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 1 tablespoon of the olive oil, 2 finely minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Add in the cherry tomatoes and toss to coat. Spread the tomatoes out in a single layer on one half of the baking sheet.
- In a small bowl, whisk together the prepared pesto sauce, 1 tablespoon of the lemon juice, 1 teaspoon of the lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes, if using. Add the salmon to one of the open corners on the baking sheet, being careful to leave at least 1 inch of space between each fillet. Set aside 2 tablespoons of the sauce and brush the remaining evenly over the fillets. Bake for 6-7 minutes.
- In the same large bowl the tomatoes were in, whisk together the remaining 1 ½ tablespoons olive oil, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper.
- After the tomatoes and salmon have been baking for 6-7 minutes, use tongs or a spoon to consolidate the tomatoes so they only take up a quarter of the sheet pan. Then, place the asparagus spears on the open half of the pan in a single layer. Brush the garlic-oil mixture over all sides of the spears using a pastry brush. Try to do this quickly so the tomatoes and salmon do not cool down too much.
- Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the asparagus spears are crispy and the salmon flakes easily with a fork.
- Brush the remaining pesto sauce onto the salmon and serve with the remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest.
Notes
- °F.
- Pesto Sauce. Fresh store-bought pesto works great, and even jarred will do, but for the freshest flavor, try making homemade pesto with fresh basil, garlic, olive oil, and Parmesan.
- Salmon Thickness. If your fillets are extra thick (1.5 inches or more), add 2-3 more minutes to the cook time. If they’re thinner, check for doneness a few minutes early. Salmon is done when it reaches an internal temperature of 145°F.
- Salmon Temperature. Bring salmon to room temperature 20 minutes prior to baking to ensure even cooking and the flakiest fish throughout!
- Asparagus Size. If your spears vary in thickness, trim the thicker ones slightly shorter so they cook at the same rate. Thin asparagus? Check it a few minutes early!
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5-7 minutes to keep the salmon moist and the veggies crisp.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Cholesterol
64mg
(21%)
Sodium
1082mg
(45%)
Potassium
1054mg
(30%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1772IU
(35%)
Vitamin C
36mg
(40%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 64mg | 21% |
| Sodium | 1082mg | 45% |
| Potassium | 1054mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1772IU | 35% |
| Vitamin C | 36mg | 40% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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