Sheet Pan Lemon Herb Salmon with Roasted Vegetables

Sheet Pan Lemon Herb Salmon with Roasted Vegetables ingredients

• 4 6-oz salmon fillets, skin on or off
• 1 lb asparagus spears, trimmed
• 1 pint cherry tomatoes
• 0.5 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 1 tsp garlic powder
• 1 lemon, thinly sliced, plus extra for serving
• 2 tbsp fresh parsley, chopped
• to taste salt
• to taste black pepper

How to make Sheet Pan Lemon Herb Salmon with Roasted Vegetables

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine 1 lb trimmed asparagus, 1 pint cherry tomatoes, and 0.5 red onion cut into wedges. Drizzle with 1 tbsp olive oil, then season with 0.5 tsp salt and 0.25 tsp black pepper. Toss gently to coat evenly.
3. Spread the seasoned vegetables in an even layer on one half of the prepared baking sheet, leaving the other half open for the salmon.
4. Pat the four 6-oz salmon fillets dry with paper towels. In a small bowl, mix together 2 tbsp olive oil, 1 tsp dried oregano, 0.5 tsp dried thyme, 1 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.
5. Brush or rub the herb mixture evenly over both sides of each salmon fillet. Place the salmon fillets on the empty half of the baking sheet, ensuring they are not touching each other or the vegetables too much.
6. Arrange thin slices from 1 lemon over the top of each salmon fillet. This will infuse the fish with bright citrus flavor as it bakes.
7. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp and lightly roasted. Cooking time may vary slightly depending on the thickness of your salmon.
8. Remove the baking sheet from the oven. Garnish with 2 tbsp chopped fresh parsley and serve immediately with extra lemon wedges on the side.

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