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Roasted Salmon with Asparagus & Tomatoes

Sheet pan meals are the new casseroles—a fast and easy to get a full meal on the table with only one pan to wash. A filet of salmon is the ideal candidate: it cooks quickly, regardless of whether you’re cooking a small or large filet, and you can cook seasonal veggies alongside. 

Roasted Salmon with Asparagus & Tomatoes

Total Time:






Skill Level:



  • 1 filet of salmon or steelhead trout
  • fresh asparagus or green beans (ends trimmed)
  • a handful of grape or cherry tomatoes
  • other fresh vegetables in season, cut into evenly-sized pieces
  • canola or olive oil, for cooking
  • salt and pepper, to taste

How to Make It


Preheat oven to 425˚F.


Place the salmon on a large parchment-lined rimmed baking sheet and scatter the veggies around it, without crowding the pan too much (you want them to brown, rather than steam).


Drizzle everything with oil, rubbing it all over the fish and tossing the veggies with your hands to coat well. Sprinkle with salt and pepper.


. Roast for 10-15 minutes, until the thin edge of the salmon flakes with a fork, but the middle is still moist. The veggies should be tender-crisp. (If you have veggies that require a longer baking time, put them into the oven first, or remove the salmon and return the veggies to the oven until done to your liking.)

Note: More fragile, quick-cooking asparagus, tomatoes and peppers will cook in about the same time, staying tender-crisp; longer-cooking vegetables like broccoli and cauliflower can go into the oven first. Push the par-cooked vegetables aside and add the salmon to the pan for the final 10 minutes or so of cooking time.

For dessert, simple lemon tarts are a treat, and can be made quickly with frozen tart shells.

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