One pan, one temperature, and almost no cleanup — sheet pan dinners exist for nights when dishes feel like the real obstacle, not the cooking. Salmon, asparagus, and cherry tomatoes all roast together in the same 15 minutes.
36g of protein per serving, and the lemon slices tucked around the pan do most of the flavor work without needing a separate sauce.
The line between perfectly cooked and overcooked salmon is thin — pull it a minute early if you like it more tender in the center, since it keeps cooking briefly after it leaves the oven.
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Preheat oven to 400°F. Line a sheet pan with parchment paper.
Place salmon fillets on the sheet pan and surround with asparagus and cherry tomatoes. Drizzle everything with olive oil, minced garlic, salt, and pepper. Tuck lemon slices around the pan.
Roast for 12-15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Top with fresh dill or parsley and serve straight from the pan.
It should flake easily with a fork and reach an internal temperature of 145°F — pull it a minute early if you prefer it slightly more tender in the center, since it keeps cooking briefly off the heat.
Yes, but thaw it fully in the fridge overnight first — cooking from frozen on a sheet pan leads to uneven results with the vegetables.
Broccoli, green beans, or bell peppers all roast well alongside salmon — just cut them to a similar size as the asparagus for even cooking.
Overcrowding the pan is the most common cause — the vegetables need room for the oven's heat to circulate and roast rather than steam. Use two pans if needed.