Kick off March with a healthy, flavorful dinner that’s ready in under 30 minutes. This Sheet Pan Salmon with Asparagus is perfect for busy weeknights—salmon fillets roast alongside fresh asparagus and cherry tomatoes, all seasoned simply with olive oil, garlic, and a touch of Dijon mustard. Serve with rice or quinoa for a complete meal.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Serves: 4
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 lemon, sliced or juiced
- Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C). Arrange salmon fillets on a baking sheet and surround with asparagus and cherry tomatoes. In a small bowl, whisk together olive oil, Dijon mustard, garlic, salt, and pepper. Brush the mixture over salmon and vegetables. Roast for 15–20 minutes, or until salmon is cooked through and flakes easily with a fork. Squeeze fresh lemon juice over everything and garnish with chopped parsley before serving.
Tips
Use thin asparagus spears for quicker cooking. Swap cherry tomatoes for bell peppers or zucchini if preferred. For extra flavor, add a sprinkle of smoked paprika or drizzle with balsamic glaze before serving.