Sheet Pan Salmon and Asparagus Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Salmon fillets are brushed with a mixture of prepared pesto, lemon juice and zest, salt, pepper, and optional red pepper flakes for mild heat. Cherry tomatoes are tossed with olive oil, garlic, salt, and pepper, then spread on the baking sheet. Asparagus spears are similarly dressed, ensuring even seasoning and roasting.
Baked at 425°F, the salmon cooks about 6-7 minutes for typical thickness, gaining a tender, moist interior while the tomatoes soften and release juices, and the asparagus becomes crisp-tender. The pesto adds herbaceous notes, lemon brightens the flavor, and the garlic enriches the vegetables.
The recipe suits easy weeknight meals or dinner for two to four, providing protein and vegetables cooked together with minimal cleanup. Adjust cooking time for thicker fillets or thinner asparagus accordingly.
Store leftovers in airtight containers refrigerated up to three days. Reheat gently in oven or air fryer to avoid drying fish or losing vegetable texture. Bringing salmon to room temperature pre-cook helps even doneness.
Ingredients
- 2 ½ tablespoons olive oil divided
- 3 garlic finely minced, divided, cloves
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 pound cherry tomato halved
- ¼ cup pesto sauce prepared
- 2 tablespoons lemon juice from 1 lemon, divided
- 2 teaspoons lemon divided, zest, grated
- Pinch red pepper flakes optional
- 1 pound salmon cut into 4 fillets
- 1 pound asparagus trimmed, spears
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
- Fresh or high-quality store-bought pesto works well; homemade pesto offers the freshest flavor.
- For thicker salmon fillets (1.5 inches or more), extend baking time by 2-3 minutes; thinner fillets require less time.
- Bring salmon to room temperature about 20 minutes before cooking for even results.
- Trim asparagus to uniform lengths so they roast evenly; thinner spears may need less cooking time.
- Store leftovers airtight in the fridge for up to 3 days; reheat in oven or air fryer at 350°F for 5-7 minutes to retain moisture and crispness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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