Baked Salmon with Roasted Asparagus and Cherry Tomatoes
Baked Salmon with Roasted Asparagus and Cherry Tomatoes
Ingredients
For the Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 tablespoons fresh dill, chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Vegetables
- 1 pound asparagus, trimmed, tough ends snapped off
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, chopped fresh dill, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This will be your marinade for the salmon.
⏱️ 5 min
- 3
Pat the salmon fillets dry with a paper towel. Place them on one side of the prepared baking sheet. Spoon the lemon-dill marinade evenly over each salmon fillet.
⏱️ 3 min
- 4
In a separate medium bowl, combine the trimmed asparagus and halved cherry tomatoes. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently to coat the vegetables evenly.
⏱️ 4 min
- 5
Arrange the seasoned vegetables on the other side of the baking sheet, ensuring they are in a single layer and not overcrowded. This allows them to roast rather than steam.
⏱️ 2 min
- 6
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your salmon fillets.
⏱️ 20 min•🌡️ 400
- 7
Carefully remove the baking sheet from the oven. Serve the baked salmon immediately with the roasted asparagus and cherry tomatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Salmon with Roasted Asparagus and Cherry Tomatoes
Ingredients
For the Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 tablespoons fresh dill, chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Vegetables
- 1 pound asparagus, trimmed, tough ends snapped off
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, chopped fresh dill, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This will be your marinade for the salmon.
⏱️ 5 min - 3
Pat the salmon fillets dry with a paper towel. Place them on one side of the prepared baking sheet. Spoon the lemon-dill marinade evenly over each salmon fillet.
⏱️ 3 min - 4
In a separate medium bowl, combine the trimmed asparagus and halved cherry tomatoes. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently to coat the vegetables evenly.
⏱️ 4 min - 5
Arrange the seasoned vegetables on the other side of the baking sheet, ensuring they are in a single layer and not overcrowded. This allows them to roast rather than steam.
⏱️ 2 min - 6
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your salmon fillets.
⏱️ 20 min•🌡️ 400 - 7
Carefully remove the baking sheet from the oven. Serve the baked salmon immediately with the roasted asparagus and cherry tomatoes.
⏱️ 1 min