If you’re craving a vibrant, flavorful, and wholesome meal that feels like a warm hug on a plate, you are going to love this Sheet Pan Salmon and Asparagus with Cherry Tomatoes and Pesto Recipe. It’s the perfect combo of tender, flaky salmon, crisp-tender asparagus, and juicy cherry tomatoes, all brought together by a zesty pesto sauce that elevates every bite. What’s even better? This dish comes together on just one pan, making cleanup a breeze while delivering fresh colors and a melody of tastes. Whether you’re cooking for a busy weeknight or wanting to impress guests with minimal fuss, this recipe is a total game changer you’ll want in your dinner rotation.
Ingredients You’ll Need
Getting this dish just right depends on fresh, simple ingredients that each play an important role. From bright cherry tomatoes to aromatic garlic and lively lemon zest, every component adds a layer of flavor, texture, or color that perfectly complements the salmon and asparagus.
- Olive oil (2 ½ tablespoons): The essential base for roasting, adding richness and helping develop that gorgeous golden finish.
- Garlic cloves (3, finely minced): Infuses the vegetables and salmon with warm, savory depth that’s simply irresistible.
- Salt (1 ½ teaspoons): Balances and enhances the natural flavors of everything on the pan.
- Black pepper (¾ teaspoon): Adds just the right subtle hint of spice without overpowering.
- Cherry tomatoes (1 pound, halved): Burst with juicy sweetness and brighten the dish with their vibrant red hue.
- Prepared pesto sauce (¼ cup): This herbaceous, nutty spread is the star that ties the salmon and veggies together beautifully.
- Lemon juice (2 tablespoons, fresh): Gives the dish a lively, tangy kick that wakes up your palate.
- Lemon zest (2 teaspoons, grated): Adds fragrant citrus oils that elevate every bite with freshness and aroma.
- Red pepper flakes (pinch, optional): For those who like a mellow touch of heat to keep things interesting.
- Salmon (1 pound, cut into 4 fillets): The tender, flaky protein that is the heart of this dish.
- Asparagus spears (1 pound, trimmed): Crisp and earthy, providing a delicious contrast in texture and color.
How to Make Sheet Pan Salmon and Asparagus with Cherry Tomatoes and Pesto Recipe
Step 1: Prepare for Baking
Start by preheating your oven to 425°F. Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup super easy—always a bonus when you want to spend more time eating and less time scrubbing.
Step 2: Season the Tomatoes
In a large bowl, whisk together 1 tablespoon of olive oil, 2 cloves of finely minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss your halved cherry tomatoes in this fragrant mixture until they’re nicely coated. Spread them out evenly on one half of your lined baking sheet, preparing them for roasting to bring out their natural sweetness.
Step 3: Prepare the Salmon
This step makes all the difference. In a small bowl, whisk together your prepared pesto, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes if you enjoy a little heat. Place the salmon fillets on a corner of the baking sheet, leaving enough space between each. Brush most of the pesto mixture generously over the salmon, reserving 2 tablespoons for later. Pop the whole pan into the oven and bake for 6 to 7 minutes, letting the flavors start to meld and the salmon begin to cook gently.
Step 4: Season the Asparagus
While the salmon and tomatoes start roasting, use the same large bowl you used earlier. Whisk together the remaining 1 ½ tablespoons of olive oil, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper. This simple garlic-oil mixture will give the asparagus spears a wonderful flavor when brushed on.
Step 5: Arrange the Asparagus
After the first 6-7 minutes of roasting, use tongs or a spoon to push the cherry tomatoes together so they only cover a quarter of the baking sheet. Then, place the asparagus spears in a single layer on the now-empty half of the pan. Quickly brush them with your garlic-oil mixture, making sure each spear is coating with flavor. The key here is to work efficiently to keep everything warm and ready for the final roasting stage.
Step 6: Bake the Asparagus
Return the pan to the oven and roast everything together for an additional 10 to 12 minutes. You want asparagus that’s perfectly crisp-tender and salmon that flakes easily when tested with a fork. The cherry tomatoes will be beautifully blistered and juicy by now, complementing every other element on the pan.
Step 7: Serve
Before plating, brush the reserved pesto sauce over the salmon fillets for an extra burst of herbaceous flavor. Finish by drizzling the last tablespoon of lemon juice and sprinkling the remaining lemon zest on top. This final citrus kick makes every bite shine.
How to Serve Sheet Pan Salmon and Asparagus with Cherry Tomatoes and Pesto Recipe
Garnishes
Fresh basil leaves or a sprinkle of toasted pine nuts add a stunning visual touch and a nice texture contrast. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt can elevate the flavors even more, turning this homey dish into something a bit special.
Side Dishes
This dish shines on its own but pairs beautifully with a simple quinoa salad, garlic butter couscous, or even creamy mashed potatoes. For a low-carb option, serve alongside cauliflower rice or a crisp arugula salad tossed in lemon dressing, complementing the freshness and vibrancy of the main components perfectly.
Creative Ways to Present
Try arranging the salmon and veggies over a bed of herbed polenta or toasted farro for a rustic yet elegant presentation. For a more casual vibe, plate everything family-style straight from the sheet pan and watch everyone dive in with joy. Using colorful serving dishes can also enhance the visual delight that this colorful recipe naturally brings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and refrigerate. The salmon and vegetables will stay fresh for up to 2 days, making it great for next-day lunches or a quick dinner fix.
Freezing
While fresh is best, you can freeze cooked salmon and vegetables wrapped tightly in freezer-safe containers for up to 1 month. To prevent sogginess, freeze the components separately if possible, and thaw in the fridge overnight before reheating gently.
Reheating
Reheat your leftovers in a 350°F oven for about 10-15 minutes or until warmed through to keep the salmon flaky and the asparagus crisp. Microwaving is quicker but may affect texture, so cover loosely to retain moisture and heat in short bursts if you choose this method.
FAQs
Can I use frozen salmon for this recipe?
You can, but be sure to thaw it completely before cooking to ensure even roasting. Pat the fillets dry to avoid excess moisture that can steam the salmon instead of roasting it beautifully.
What if I don’t have pesto on hand?
No worries! Substitute with a simple mix of chopped fresh basil, garlic, olive oil, and a sprinkle of grated Parmesan. It won’t be exactly the same, but still wonderfully flavorful and fresh.
Is this recipe suitable for meal prep?
Absolutely! It’s perfect for meal prep since the salmon and vegetables reheat well and remain tasty for a couple of days, making your weekday meals delicious and hassle-free.
Can I swap asparagus for another vegetable?
Yes, feel free to use green beans, broccolini, or even thinly sliced zucchini. The key is to choose vegetables that roast quickly and complement the flavors of salmon and pesto.
How spicy is the dish if I add red pepper flakes?
The pinch of red pepper flakes adds just a gentle warmth, not overwhelming heat. You can always adjust the amount based on your heat preference or skip it entirely if you prefer mild flavors.
Final Thoughts
This Sheet Pan Salmon and Asparagus with Cherry Tomatoes and Pesto Recipe is a wonderful blend of simplicity and sophistication that you’ll want to make again and again. It’s nourishing, colorful, and bursting with flavor, all while keeping the process straightforward and fun. Trust me, once you try this recipe, it will quickly become one of your favorite go-to dinners for any occasion.
Print
Sheet Pan Salmon and Asparagus with Cherry Tomatoes and Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Sheet Pan Salmon and Asparagus recipe is a quick and healthy one-pan meal perfect for busy weeknights. Tender salmon fillets are glazed with zesty pesto and lemon, roasted alongside sweet cherry tomatoes and crisp asparagus spears. Ready in just 30 minutes, this colorful dish delivers fresh flavors and minimal cleanup.
Ingredients
For the Vegetables
- 1 pound cherry tomatoes, halved
- 1 pound asparagus spears, trimmed
- 2 ½ tablespoons olive oil, divided
- 3 garlic cloves, finely minced, divided
- 1 ½ teaspoons salt, divided
- ¾ teaspoon black pepper, divided
For the Salmon and Sauce
- 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
Instructions
- Prepare for baking: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Season the tomatoes: In a large bowl, whisk together 1 tablespoon olive oil, 2 finely minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the cherry tomatoes and toss until evenly coated. Spread the tomatoes in a single layer on one half of the baking sheet.
- Prepare the salmon: In a small bowl, combine the prepared pesto sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes if using. Place the salmon fillets on an open corner of the baking sheet, leaving at least 1 inch between each fillet. Brush the pesto mixture evenly over the salmon, reserving 2 tablespoons for later. Bake for 6-7 minutes.
- Season the asparagus: Using the same large bowl from the tomatoes, whisk together the remaining 1 ½ tablespoons olive oil, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Arrange the asparagus: After the salmon and tomatoes have baked for 6-7 minutes, use tongs or a spoon to push the tomatoes into a quarter of the pan. Spread the asparagus spears in a single layer on the remaining half of the baking sheet. Brush the garlic-oil mixture over all sides of the asparagus quickly to avoid cooling the salmon and tomatoes.
- Bake the asparagus: Return the sheet pan to the oven and bake for another 10-12 minutes, or until the asparagus is tender and crispy and the salmon flakes easily with a fork.
- Serve: Brush the remaining pesto sauce over the salmon. Finish by drizzling the remaining 1 tablespoon lemon juice and sprinkling the last teaspoon of lemon zest over everything. Serve immediately.
Notes
- Use fresh pesto for the best vibrant flavor.
- Make sure to trim the asparagus ends for even roasting.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- For easier cleanup, use parchment paper to line your baking sheet.
- Check salmon doneness by seeing if it flakes easily with a fork.
