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
Scale
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.
