Sheet Pan Salmon & Asparagus with Cherry Tomato Salad
Crispy salmon fillet and roasted asparagus on one sheet pan, finished with a bright lemon dressing and a quick cherry tomato salad. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 36g
Ingredients
- ¾ lb salmon fillet
- ¾ lb asparagus
- 1.5 cups cherry tomatoes
- 4 tbsp olive oil
- 1 whole lemon
- 1 pinch salt and black pepper
Instructions
- 1
Preheat oven to 425°F and line a sheet pan with parchment paper.
- 2
Pat salmon dry, place skin-side down on the pan, drizzle with 1 tbsp olive oil, and season with salt and pepper.
- 3
Toss asparagus with 1 tbsp oil, salt, and pepper, then arrange around the salmon.
- 4
Roast for 12–14 minutes until salmon flakes easily at the thickest point.
- 5
While salmon roasts, toss cherry tomatoes with 2 tbsp lemon juice, 2 tbsp oil, salt, and pepper.
- 6
Squeeze remaining lemon over the cooked salmon and asparagus, then serve with the tomato salad alongside.
Tools you’ll need
- sheet pan
- parchment paper
- small bowl
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