I vividly remember the first time I threw this sheet pan salmon and asparagus recipe together. It was late, we were STARVING, and the only thing that caught my eye in the fridge was a half-used container of Central Market’s house-made pesto (seriously, if you live in Texas, you HAVE to get your hands on some!).
At first I wasn’t quite sure if the herbaceous flavors would work with salmon, but I went for it—and WOWZERS. Little did I know Baked Pesto Salmon would become one of our go-to weeknight dinners.
The Secret to Sheet Pan Dinners
One thing I quickly learned? You CANNOT bake everything at the same time.
That’s the #1 mistake most people make—and why some claim they hate sheet pan meals.
For the best sheet pan salmon dinner, you must add and bake each ingredient based on its optimal cook time. Do that, and you’ll always end up with flaky, perfectly cooked salmon and crisp-tender veggies!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Salmon. If you can find it, Verlasso salmon is by far my preference (it’s sustainably farm-raised and tastes amazing!). In general, wild is better for you but not quite as fatty and tender.
- Pesto. The best and easiest option is to buy a freshly made store-bought pesto (here in Texas, Central Market has the best! Trader Joe’s and World Market also have their own that taste great, too.) A jarred pesto sauce can be used but is generally not as fresh and vibrant tasting, the basil is a darker green, and it’s sometimes a little too oily. Or, you can make your own homemade pesto sauce for the best flavor (this will take a little longer, but is absolutely worth the flavor!).
- Asparagus. Pay attention to how thick the stalks are that you purchased. If they’re thicker, you may need to cook them a little longer. Thinner pieces will need to be cooked for a shorter amount of time.
- Tomatoes. Grape or cherry are the best options for this dish. Avoid cutting larger tomatoes as they will have too much juice and will run all over the sheet pan.
Step-by-step Instructions
Please see the recipe card below for ingredient amounts and more detailed instructions.
Roast the Tomatoes & Salmon
Preheat the oven to 425°F. Toss the tomatoes with olive oil, garlic, salt, and pepper in a bowl, then spread them on one side of a parchment-lined baking sheet.
In a small bowl, mix pesto, lemon juice, zest, salt, pepper, and red pepper flakes. Place salmon fillets on the other side of the pan, brush with pesto, and bake the salmon and tomatoes for 6-7 minutes.
Add the Asparagus & Finish Cooking.
While the salmon roasts, trim the asparagus (snap or slice off the tough ends). In the same bowl, mix olive oil, garlic, salt, and pepper.
Pull the sheet pan from the oven, move the tomatoes over, and spread asparagus in the open space. Brush with the oil mixture, then roast everything for 10-12 minutes, until the salmon is flaky and the asparagus is just tender.
Pro Tip: It can be tough knowing exactly where to trim asparagus. I like to snap one or two by hand to get an idea of where the tough, woody end meets the part you want to keep. Then, line those up with the rest and trim with a knife!
Finish with lemon and serve!
Brush the remaining pesto sauce onto the salmon and serve with a squeeze of fresh lemon juice and a sprinkle of lemon zest.
FAQs
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium or 145°F for well done. If it still looks a little dark in the center, give it another minute or two.
Yes! If using frozen fillets, thaw them completely in the fridge overnight or under cold running water for 30 minutes. Pat them very dry before seasoning to get the best texture.
Besides asparagus and tomatoes, try broccoli, Brussels sprouts, zucchini, or bell peppers. Just adjust the roasting time—denser veggies may need extra time, while softer ones like zucchini should be added later.
Absolutely! This recipe works with cod, halibut, trout, or even tilapia. Just adjust the cook time—thinner fish will cook faster, while thicker fillets may need an extra few minutes.
Make sure to trim the tough ends, pat dry, and don’t overcrowd the pan. Thinner spears cook faster, so if using thicker asparagus, give them a 2-3 minute head start in the oven.
What to Serve with Sheet Pan Salmon?
The salmon and veggies in this dish is already a complete meal, though you could add a few sides to really round it out.
Healthy grains, like Jasmine Rice, Basmati Rice, or White Rice, are great.
Or, add some extra flavor with a tasty rice dish like this Greek Lemon Rice, Mediterranean Yellow Rice, Coconut Milk Rice, or Mango Coconut Rice.
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Sheet Pan Salmon and Asparagus Recipe
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Ingredients
- 2 ½ tablespoons olive oil divided
- 3 garlic cloves finely minced, divided
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 pound cherry tomatoes halved
- ¼ cup prepared pesto sauce
- 2 tablespoons lemon juice from 1 lemon, divided
- 2 teaspoons grated lemon zest divided
- Pinch red pepper flakes optional
- 1 pound salmon cut into 4 fillets
- 1 pound asparagus spears trimmed
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 1 tablespoon of the olive oil, 2 finely minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Add in the cherry tomatoes and toss to coat. Spread the tomatoes out in a single layer on one half of the baking sheet.1 pound cherry tomatoes
- In a small bowl, whisk together the prepared pesto sauce, 1 tablespoon of the lemon juice, 1 teaspoon of the lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes, if using. Add the salmon to one of the open corners on the baking sheet, being careful to leave at least 1 inch of space between each fillet. Set aside 2 tablespoons of the sauce and brush the remaining evenly over the fillets. Bake for 6-7 minutes.¼ cup prepared pesto sauce, Pinch red pepper flakes, 1 pound salmon
- In the same large bowl the tomatoes were in, whisk together the remaining 1 ½ tablespoons olive oil, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper.1 pound asparagus spears
- After the tomatoes and salmon have been baking for 6-7 minutes, use tongs or a spoon to consolidate the tomatoes so they only take up a quarter of the sheet pan. Then, place the asparagus spears on the open half of the pan in a single layer. Brush the garlic-oil mixture over all sides of the spears using a pastry brush. Try to do this quickly so the tomatoes and salmon do not cool down too much.
- Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the asparagus spears are crispy and the salmon flakes easily with a fork.
- Brush the remaining pesto sauce onto the salmon and serve with the remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest.
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Notes
- Pesto Sauce. Fresh store-bought pesto works great, and even jarred will do, but for the freshest flavor, try making homemade pesto with fresh basil, garlic, olive oil, and Parmesan.
- Salmon Thickness. If your fillets are extra thick (1.5 inches or more), add 2-3 more minutes to the cook time. If they’re thinner, check for doneness a few minutes early. Salmon is done when it reaches an internal temperature of 145°F.
- Salmon Temperature. Bring salmon to room temperature 20 minutes prior to baking to ensure even cooking and the flakiest fish throughout!
- Asparagus Size. If your spears vary in thickness, trim the thicker ones slightly shorter so they cook at the same rate. Thin asparagus? Check it a few minutes early!
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5-7 minutes to keep the salmon moist and the veggies crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Popular Sheet Pan Meals
You just can’t beat a good sheet pan meal, especially on busy weekdays. Here are a few more of my favorites to try out next:
Thank you for this recipe! It took me a little longer, probably because it was my first time. I also need to clean and prepare the asparagus at the beginning. Also, I am an inexperienced cook. The salmon cooked perfectly, Even though I might have had my timing off a little. Evidently, I misread the amount of salt but the asparagus was still edible. Tasted great even with jarred pesto. My wife loved it, a little having to do with my motivation, but mostly because of the food. I would definitely add this to my man cookbook because of the simplicity.
Yay! So happy to hear you enjoyed the recipe, Pat! I’m so glad you and your wife could have a nice meal. Thanks so much for taking the time to leave a comment and rating!