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Sheet Pan Salmon and Asparagus with Cherry Tomatoes and Pesto Recipe

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4.2 from 47 reviews

This vibrant and healthy Sheet Pan Salmon and Asparagus recipe features tender salmon fillets, roasted cherry tomatoes, and crispy asparagus all baked together for an easy and flavorful dinner. The salmon is coated in zesty pesto sauce with lemon and garlic, while the vegetables are seasoned with olive oil and herbs, making this meal both nutritious and delicious in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 pound cherry tomatoes, halved
  • 1 pound asparagus spears, trimmed

Salmon and Sauce

  • 1 pound salmon, cut into 4 fillets
  • ¼ cup prepared pesto sauce
  • 2 tablespoons lemon juice (from 1 lemon), divided
  • 2 teaspoons grated lemon zest, divided
  • Pinch red pepper flakes (optional)

Seasoning and Oil

  • 2 ½ tablespoons olive oil, divided
  • 3 garlic cloves, finely minced, divided
  • 1 ½ teaspoons salt, divided
  • ¾ teaspoon black pepper, divided

Instructions

  1. Prepare for baking. Preheat the oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Season the tomatoes. In a large bowl, whisk together 1 tablespoon olive oil, 2 finely minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Add halved cherry tomatoes to the bowl and toss them well to coat. Spread the tomatoes evenly in a single layer on one half of the prepared baking sheet.
  3. Prepare the salmon. In a small bowl, whisk together the pesto sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes if using. Add the salmon fillets to an open corner of the baking sheet, spacing them at least 1 inch apart. Brush the pesto mixture evenly over the fillets, reserving 2 tablespoons of the sauce. Place the baking sheet in the preheated oven and bake for 6 to 7 minutes.
  4. Season the asparagus. While the salmon starts baking, whisk together the remaining 1 ½ tablespoons olive oil, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper in the same large bowl previously used for the tomatoes.
  5. Arrange the asparagus. After the salmon and tomatoes have baked for 6 to 7 minutes, use tongs or a spoon to push the roasted tomatoes to just a quarter of the baking sheet. Place the asparagus spears on the open half of the sheet in a single layer. Brush the garlic-oil mixture over all sides of the asparagus using a pastry brush, working quickly to keep the salmon and tomatoes warm.
  6. Bake the asparagus. Return the baking sheet to the oven and bake for an additional 10 to 12 minutes, or until the asparagus is crispy and the salmon flakes easily with a fork.
  7. Serve. Brush the remaining 2 tablespoons of pesto sauce over the baked salmon, then serve the dish with the remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest for a fresh burst of flavor.

Notes

  • For best results, use fresh salmon and fresh asparagus that is crisp with firm tips.
  • If you don’t have prepared pesto sauce, you can easily make your own by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil.
  • Keep the asparagus trimmed by snapping off the woody ends before cooking for tenderness.
  • Adjust the red pepper flakes to your heat preference or omit for a milder dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/sheet-pan-salmon-and-asparagus-with-cherry-tomatoes-and-pesto-recipe/