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5.0 from 12 votes

Sheet Pan Salmon and Asparagus Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 347 kcal
Course: Main Course
Cuisine: Italian , American

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

    Cup of Yum
  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.