Seafood
Sheet-Pan Lemon Herb Salmon and Vegetables
Roasted salmon fillets with lemon, garlic, dill, crisp-tender asparagus, and blistered cherry tomatoes on one sheet pan.
Inspired by Weeknight sheet-pan salmon dinners
Prep
15 min
Cook
18 min
Serves
4 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 4 center-cut salmon fillets, 5 to 6 ounces each
- • 1 pound asparagus, woody ends trimmed
- • 2 cups cherry tomatoes
- • 3 tablespoons extra-virgin olive oil, divided
- • 1 lemon
- • 2 cloves garlic, finely grated
- • 1 teaspoon Dijon mustard
- • 1 teaspoon honey
- • 1 teaspoon kosher salt, divided
- • 1/2 teaspoon black pepper, divided
- • 2 tablespoons chopped fresh dill
- • 2 tablespoons chopped fresh parsley
View ingredient-by-ingredient match
- 4 center-cut salmon fillets, 5 to 6 ounces eachMissing
- 1 pound asparagus, woody ends trimmedMissing
- 2 cups cherry tomatoesMissing
- 3 tablespoons extra-virgin olive oil, dividedMissing
- 1 lemonMissing
- 2 cloves garlic, finely gratedMissing
- 1 teaspoon Dijon mustardMissing
- 1 teaspoon honeyMissing
- 1 teaspoon kosher salt, dividedMissing
- 1/2 teaspoon black pepper, dividedMissing
- 2 tablespoons chopped fresh dillMissing
- 2 tablespoons chopped fresh parsleyMissing
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Method
Recipe notes
Center-cut fillets of similar thickness finish together. Start checking early; salmon continues cooking slightly while it rests, and an instant-read thermometer prevents a dry center.
Planning, storage, and serving
Storage and reheating
Refrigerate salmon and vegetables in a shallow covered container within 2 hours for up to 3 days. Reheat gently to 165 F, or serve chilled over greens.
Make-ahead tips
Trim vegetables and mix the lemon-herb glaze up to 1 day ahead. Keep salmon refrigerated and brush it only immediately before roasting.
What to serve with it
- - Brown rice or quinoa
- - Crusty whole-grain bread
- - A simple cucumber salad
Equipment needed
- - Large rimmed sheet pan
- - Pastry brush
- - Instant-read thermometer
Difficulty explained
Everything cooks on one pan; matching fillet thickness and checking temperature are the keys to juicy salmon.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Arctic char fillets
Use arctic char fillets of comparable thickness and weight.
Green beans
Use the same weight of trimmed green beans.
Fresh tarragon
Use half as much chopped fresh tarragon, then adjust to taste.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Uneven fillets finish at different times; place thinner pieces toward the cooler edge and check them first.
- Crowding vegetables traps steam and prevents their edges from browning.
- Relying only on color can overcook salmon; verify 145 F in the thickest part.
Nutrition Context
- Salmon provides high-quality protein and omega-3 fats, while asparagus and tomatoes add fiber and vegetables.
- The meal is relatively light on refined carbohydrate; adding grains or bread makes it more substantial.
FAQ
Can I use frozen salmon?
Yes. Thaw it fully in the refrigerator and pat it dry before seasoning.
How do I know salmon is done?
The edges should flake and the thickest part should reach 145 F on an instant-read thermometer.
Can I leave the skin on?
Yes. Roast skin-side down; it protects the fish, though it will not become very crisp on parchment.
Why are my vegetables undercooked?
Thick asparagus needs a longer head start. Roast it for several extra minutes before adding salmon.
Can I make this without honey?
Yes. Omit it or use maple syrup; the glaze will be sharper and less rounded.
What sides pair best with this dish?
Good pairings include Brown rice or quinoa; Crusty whole-grain bread; A simple cucumber salad. Choose one or two based on how substantial you want the meal to be.