Sheet Pan Roasted Salmon
Looking for a simple, delicious dinner that doesn’t leave your kitchen looking like a storm just blew through? This sheet pan roasted salmon might just become your new weeknight favorite.
Equipment
- Sheet Pan
- Parchment paper or foil
- Small mixing bowl
- Whisk or fork
- Tongs or Spatula
- Chef’s Knife & Cutting Board
Ingredients
For the Salmon & Marinade:
- 4 salmon fillets about 6 oz each
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 3 garlic cloves minced
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional
For the Vegetables:
- 1 bunch asparagus trimmed
- 1 cup cherry tomatoes
- 1 red onion sliced into wedges
- 1 tablespoon olive oil
- Salt & pepper to taste
- Lemon slices for garnish, optional
- Fresh parsley or dill optional, for serving
Instructions
Step 1: Preheat the Oven and Prepare the Sheet Pan
- Preheat your oven to 400°F (200°C).
- Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Lightly brush or spray with oil to prevent sticking, especially where the salmon will sit.
- Pro Tip: Preheating the oven ensures even cooking and helps the veggies get that golden roasted edge.
Step 2: Make the Marinade
- In a small mixing bowl, combine:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 3 minced garlic cloves
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (if using)
- Whisk until the mixture looks smooth and slightly thickened.
- Pro Tip: Whisk briskly so the mustard and oil emulsify, creating a more flavorful coating for the salmon.
Step 3: Marinate the Salmon
- Pat the salmon fillets dry with paper towels and place them skin-side down on one side of the sheet pan.
- Spoon or brush the marinade generously over each fillet.
- Let the salmon sit while you prep the vegetables—just about 10 minutes is enough.
- Pro Tip: Letting the salmon rest with the marinade at room temperature helps it roast more evenly.
Step 4: Prep and Season the Veggies
- On the other side of the sheet pan, arrange:
- 1 bunch asparagus (trimmed)
- 1 cup cherry tomatoes
- 1 red onion (sliced into wedges)
- Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste.
- Toss gently with your hands or tongs to coat everything evenly.
- Pro Tip: Try to spread the veggies in a single layer so they roast, not steam.
Step 5: Roast Everything Together
- Place the sheet pan in the center of the oven and roast for 15–18 minutes.
- Salmon is done when it flakes easily with a fork and the internal temp reaches 125–130°F (medium doneness).
- The veggies should be tender and slightly golden at the edges.
- Pro Tip: If your asparagus spears are super thin, check them early to prevent overcooking. You can pull them out a couple of minutes before the salmon finishes.
Step 6: Serve and Enjoy
- Carefully remove the sheet pan from the oven.
- Garnish with lemon slices and fresh herbs if desired.
- Serve right from the pan or plate the salmon alongside the roasted veggies.
- Pro Tip: Squeeze a little fresh lemon juice over the salmon right before serving for a pop of brightness.
Notes
Nutritional Value Per Serving:
- Calories: 350-400 kcal
- Protein: 35-40g
- Fat: 18-22g
- Carbohydrates: 10-15g
- Fiber: 3-5g
- Rich in omega-3 fatty acids, vitamins B12 and D, plus antioxidants