Sheet Pan Salmon and Asparagus Recipe

Original Post: https://www.evolvingtable.com/sheet-pan-pesto-salmon-and-asparagus/

Sheet Pan Salmon and Asparagus with pesto sauce and roasted cherry tomatoes is served with lemon wedges.

5 from 4 votes

Sheet Pan Salmon and Asparagus Recipe

Say hello to easy cleanup and TONS of flavor with this Sheet Pan Salmon and Asparagus recipe that's ready in just 30 minutes! Flaky salmon fillets are coated in a herb-packed pesto sauce and baked alongside tender-crisp asparagus spears and roasted cherry tomatoes for a fast and easy weeknight dinner!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Author: London Brazil

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.

Video

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