Sheet Pan Salmon with Garlic Burst Tomatoes and Asparagus
Sheet Pan Dinners are such great recipes to have because they come together super quick and have very little cleanup. This recipe is convenient because everything on this pan has the same cook time! Although this is a very “basic” dinner, if you have good produce, the flavors are beautiful! I am always full with everything on this sheet pan for dinner but if you of your husband/wife needs a little more substance, you can serve everything on top of some brown rice or quinoa. Also, I frequently receive ed a lot of questions about seafood. I only buy wild caught fish from my local fish market (TJs in Dallas) or Central Market. I trust their quality and product! If you like farm raised fish, that is totally fine, it is just something I prefer not to eat- but you do YOU! Please let me know if you have any questions or comments on this recipe, I love to hear from you guys!
Sheet Pan Salmon with Garlic Burst Tomatoes and Asparagus
- Prep Time: 2m
- Cook Time: 13m
- Total Time: 15m
- Serves: 2
Ingredients
- 2 wild caught salmon fillets
- 2 lemons, sliced into 1/4 in pieces
- 1 tsp. lemon pepper
- 1/2 lb asparagus, thin ones, ends removed
- 2 c cherry tomatoes on the vine
- 2 garlic cloves, minced
- Olive oil
- Salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Place the salmon fillets on a sheet pan. Season the salmon with salt, pepper and lemon pepper. Top the salmon with the lemon slices.
- Lay the cherry tomatoes and asparagus next to the salmon. Toss the garlic with the tomatoes and season the vegetables with salt and pepper. Toss everything with a tablespoon olive oil.
- Bake for 12-14 minutes, depending on how thick the salmon is. The salmon will be cooked medium, cherries will be about to burst and asparagus will be tender.
- Plate everything together and enjoy!
xo, Rachel
