Sheet Pan Lemon Herb Salmon with Roasted Asparagus and Cherry Tomatoes

Sheet Pan Lemon Herb Salmon with Roasted Asparagus and Cherry Tomatoes ingredients

• 4 6-oz salmon fillets, skin-on or off
• 1 lb asparagus spears, trimmed
• 1 pint cherry tomatoes
• 0.5 medium red onion, thinly sliced
• 3 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 tsp garlic powder
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

How to make Sheet Pan Lemon Herb Salmon with Roasted Asparagus and Cherry Tomatoes

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This is crucial for preventing sticking and allowing the vegetables to roast properly.
2. In a small bowl, whisk together 3 tbsp olive oil, the juice and zest of 1 lemon, 1 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp garlic powder, 0.75 tsp salt, and 0.5 tsp black pepper. This will be your dressing for the salmon and vegetables.
3. On the prepared baking sheet, arrange the 1 lb trimmed asparagus, 1 pint cherry tomatoes, and 0.5 medium thinly sliced red onion. Pour about half of the prepared dressing over the vegetables, tossing gently with your hands to ensure everything is evenly coated.
4. Spread the vegetables out into a single layer on one side of the baking sheet, making sure not to overcrowd the pan, which would steam them instead of roasting.
5. Place the four 6-oz salmon fillets on the other side of the baking sheet. Pat them dry with paper towels, then brush or drizzle the remaining half of the dressing evenly over each salmon fillet.
6. Transfer the baking sheet to the preheated oven and roast for 12-15 minutes. The exact cooking time will depend on the thickness of your salmon and your desired doneness.
7. The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The vegetables should be tender-crisp and slightly caramelized.
8. Carefully remove the baking sheet from the oven. Garnish with 2 tbsp fresh chopped parsley, if desired, to add a pop of color and freshness.
9. Serve the lemon herb salmon with the roasted asparagus and cherry tomatoes immediately. A squeeze of fresh lemon juice just before serving enhances the flavors beautifully.

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