Sheet Pan Salmon with Vegetables
Roasted salmon fillets alongside seasoned asparagus and cherry tomatoes on a single sheet pan. Minimal effort, maximum flavor.
Sheet pan salmon is the answer to the eternal weeknight question of how to get a complete, healthy dinner on the table without dirtying every dish in the kitchen. Salmon fillets are brushed with a simple Dijon-honey glaze, then roasted on a single pan with asparagus and cherry tomatoes. The high oven heat crisps the edges of the fish while keeping the center silky, and the vegetables roast until caramelized and sweet. The whole meal is ready in about 25 minutes with almost no hands-on work, making it ideal for busy evenings when you still want to eat well.
Nutrition per Serving
385
Calories
38g
Protein
12g
Carbs
22g
Fat
Ingredients
- 4 (6 oz each) salmon fillets (skin-on)
- 1 bunch (about 1 lb) asparagus, trimmed
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 garlic cloves, minced
- 1 lemon, sliced into rounds
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh dill, chopped
Instructions
Preheat oven to 425 F. Line a large sheet pan with parchment paper.
Toss asparagus and cherry tomatoes with 2 tablespoons of olive oil, half the salt, and half the pepper. Spread them in a single layer on the sheet pan, leaving room in the center for the salmon.
In a small bowl, whisk together Dijon mustard, honey, remaining olive oil, and minced garlic.
Place salmon fillets skin-side down on the sheet pan. Brush the tops generously with the Dijon-honey mixture. Season with the remaining salt and pepper. Lay lemon slices over and around the salmon.
Roast for 12-15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145 F, and the asparagus is tender with lightly charred tips.
Remove from oven, garnish with fresh dill, and serve directly from the pan.
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