Sheet Pan Lemon Herb Salmon
Sheet Pan Lemon Herb Salmon
Ingredients
For the Salmon and Vegetables
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 pound asparagus spears, trimmed
- 1 pint cherry tomatoes
- 1/2 red onion, thinly sliced
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried dill, dried parsley, dried oregano, salt, and black pepper to create the lemon herb dressing.
⏱️ 3 min
- 3
On the prepared sheet pan, arrange the asparagus spears, cherry tomatoes, and sliced red onion. Drizzle about half of the lemon herb dressing over the vegetables and toss gently to coat evenly.
⏱️ 4 min
- 4
Place the salmon fillets on the same sheet pan, leaving some space between them and the vegetables. Drizzle the remaining lemon herb dressing over the salmon fillets.
⏱️ 3 min
- 5
Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your salmon fillets and your desired doneness. The vegetables should be tender-crisp.
⏱️ 18 min•🌡️ 400
- 6
Garnish with fresh lemon slices before serving. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Salmon
Ingredients
For the Salmon and Vegetables
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1 pound asparagus spears, trimmed
- 1 pint cherry tomatoes
- 1/2 red onion, thinly sliced
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, thinly sliced, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried dill, dried parsley, dried oregano, salt, and black pepper to create the lemon herb dressing.
⏱️ 3 min - 3
On the prepared sheet pan, arrange the asparagus spears, cherry tomatoes, and sliced red onion. Drizzle about half of the lemon herb dressing over the vegetables and toss gently to coat evenly.
⏱️ 4 min - 4
Place the salmon fillets on the same sheet pan, leaving some space between them and the vegetables. Drizzle the remaining lemon herb dressing over the salmon fillets.
⏱️ 3 min - 5
Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your salmon fillets and your desired doneness. The vegetables should be tender-crisp.
⏱️ 18 min•🌡️ 400 - 6
Garnish with fresh lemon slices before serving. Serve immediately.
⏱️ 2 min