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Sheet Pan Salmon with Asparagus and Cherry Tomatoes

This easy sheet pan salmon with asparagus and cherry tomatoes is perfect for a quick and healthy weeknight meal. Minimal cleanup required!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 filets
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 tbsp Butter softened
  • ½ tsp Chili Flakes more or less to taste
  • 6 cloves Garlic minced
  • ⅓ cup Lemon Juice about 2 lemons
  • ⅓ cup Fresh Italian Parsley washed and finely chopped
  • 6 filets Salmon about 2 pounds
  • 2 lb Fresh Asparagus washed and trimmed
  • 1 pint Cherry Tomatoes
  • 1 tbsp Olive Oil
  • 1 ½ tsp Salt divided
  • ½ tsp Pepper

Equipment

  • Sheet pan

Method
 

Step 1: Preheat & Prep Pan
  1. Grease a large sheet pan. Place it in the center of your oven and preheat the oven to 400°F (200°C). Preheating the pan helps to create a better sear on the salmon.
Step 2: Make Lemon-Garlic Butter
  1. While the oven and pan are preheating, combine the softened butter, chili flakes, minced garlic, ½ teaspoon of salt, and chopped parsley in a small bowl. Stir vigorously to create a flavorful paste.
Step 3: Season the Salmon
  1. Pat the salmon filets completely dry with paper towels – this is crucial for achieving a nice crust. Generously rub the prepared lemon-garlic butter mixture all over the top of each salmon filet.
Step 4: Arrange Salmon
  1. Carefully remove the preheated sheet pan from the oven (use oven mitts!). Place the salmon filets, skin-side down, onto the hot pan. Ensure there’s about 1 inch of space between each filet to allow for proper roasting instead of steaming.
Step 5: Add Vegetables & Season
  1. Arrange the trimmed asparagus and cherry tomatoes on the sheet pan around the salmon. Drizzle the vegetables with olive oil and sprinkle them evenly with the remaining 1 teaspoon of salt and ½ teaspoon of pepper. Slowly and evenly pour the lemon juice over both the salmon and the vegetables.
Step 6: Roast to Perfection
  1. Return the sheet pan to the preheated oven. Bake for 16-20 minutes. The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The asparagus should be tender-crisp, and the tomatoes slightly blistered.
Step 7: Rest & Serve
  1. Allow the salmon to rest on the pan for 3-5 minutes before serving. This allows the juices to redistribute, resulting in a moister fish.

Notes

Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Pat the salmon dry thoroughly before applying the butter mixture for a better sear. Ensure adequate spacing between ingredients on the sheet pan to prevent steaming. Use a metal pan for optimal heat conduction. For even cooking, cut thicker asparagus spears in half lengthwise. Always taste and adjust seasonings before serving. Fresh parsley is recommended for the best flavor in the butter.