Sheet Pan Salmon and Asparagus
Sheet pan salmon and asparagus is a simple way to get dinner on the table fast without sacrificing flavor. With herby pesto butter and fresh roasted vegetables, this one-pan meal is both easy and impressive. It’s perfect for busy nights or when you want something light but satisfying.
Servings: 4
Ingredients
- 4 salmon filets 5 to 6 Ounces each
- 1 Pound asparagus spears
- 10 Ounces cherry tomatoes or grape tomatoes
- 2 Tablespoons olive oil
- 3 Tablespoons butter salted
- ¼ Cup basil pesto or make my pesto recipe!
- 1 Teaspoon kosher salt or to taste
- ¼ Teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400°F.
- Wash the tomatoes and asparagus, and trim the tough ends off of the asparagus.
- Toss the veggies with olive oil, salt and pepper. I do this right on the sheet pan, so that all the oil and seasoning stays on the pan.
- Add the salmon to the pan, skin side down and arrange the veggies around the fish in a single layer.
- Melt the butter in the microwave and whisk it with the pesto.
- Drizzle this pesto butter evenly over the top of the fish.
- Bake in the oven for 15 to 17 minutes, until the salmon reaches an internal temperature of 145°F. Serve immediately.
Notes
Dry the salmon before seasoning: This helps the butter and pesto stick better.
Use a large rimmed baking sheet: Keeps juices contained and ensures even roasting.
Check the internal temperature: Salmon should reach 145°F for safe and juicy results, so use an instant read thermometer if in doubt. If the salmon is done before your veggies are fork tender, you can remove it to a plate, keep it warm, and continue cooking the veggies.
Avoid overcrowding the pan: Space the vegetables and fish out to help everything roast evenly.
Use a large rimmed baking sheet: Keeps juices contained and ensures even roasting.
Check the internal temperature: Salmon should reach 145°F for safe and juicy results, so use an instant read thermometer if in doubt. If the salmon is done before your veggies are fork tender, you can remove it to a plate, keep it warm, and continue cooking the veggies.
Avoid overcrowding the pan: Space the vegetables and fish out to help everything roast evenly.
Nutrition
Calories: 406kcal | Carbohydrates: 9g | Protein: 38g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 823mg | Potassium: 1234mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1604IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 4mg
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