This Sheet Pan Salmon with asparagus, tomatoes, and shallots is an easy to make weeknight meal that you will turn to again and again. With just five ingredients, it couldn’t be simpler to prepare and yet delivers an unexpected complexity of flavor. Keep this recipe in your back pocket for the next time you are short on time and need a meal that is pretty enough for company.
If you like colorful, easy meals that practically make themselves, you are going to fall in love with this Sheet Pan Salmon dinner.
Not only does it come together in a flash, but it will surprise you with just how simple it is to make.
Seafood is such a fabulous wholesome option to add to your weekly meal plans, and an especially great way to lighten things up.
Another great option is this salmon recipe!
- Asparagus: The tips of the asparagus are the most tender and succulent part of the asparagus. When cooking asparagus, you want to ensure that the ends are trimmed so they cook evenly.
- Olive Oil: I used olive oil, but you can use your favorite oil.
- Salt and Pepper: Adjust the salt and pepper to your personal preference.
- Salmon: You can use fresh or previously frozen salmon.
- Shallots: Shallots are a type of onion that has a milder flavor than other onions. If you don't have them, sliced red onion will also work.
- Lemon: The tart and acidic flavor brightens up any dish.
- Cherry Tomatoes: I used cherry tomatoes, but grape tomatoes would also work.
Tips & Tricks for Sheet Pan Salmon and Asparagus
- If you like your asparagus more tender and prefer salmon on the rare side, you can put the asparagus in first and cook it for 5 to 10 minutes before adding the salmon and remaining vegetables.
- I recommend using an instant-read thermometer to ensure that the salmon reaches the desired level of doneness.
- Preheat the oven to 400 degrees Fahrenheit before beginning to cook. This will ensure that the salmon and vegetables are cooked evenly.
- Cut the asparagus into pieces about the same size so they will cook evenly.
- Be sure to use a sheet pan that is large enough to fit all of the ingredients. Otherwise, they may not cook evenly.
- Remove the pan from the oven and let it rest for a few minutes before serving.
For an extra boost of flavor, try adding a lemon wedge to the dish.
You can also top it with fresh herbs such as parsley or chives.
Frequently Asked Questions
Depending on your desired level of doneness and the thickness of the fish you are preparing, you will need to cook it between 8 and 15 minutes in a 400-degree oven.
It is a matter of personal preference. While the USDA recommends that you cook fish to 145 degrees, most chefs would argue that this is too high.
According to America’s Test Kitchen, the perfect temperature is 125 degrees (medium).
It is important to remember that the internal temperature of salmon will continue to increase as it rests, so you should take it out of the oven when it is about 5 degrees lower than the desired doneness.
Ultimately, the temperature to cook salmon to is a matter of personal preference.
Yes, you can use a different type of fish in this recipe. However, you may need to adjust the cooking time depending on the thickness of the fish.
Baked salmon with cherry tomatoes and asparagus can be stored in an airtight container in the fridge for up to two days. Reheat in the oven or in a pan on the stove before serving.
How to Make Sheet Pan Salmon
Making sheet pan salmon with asparagus and tomatoes couldn’t be easier. Start by preheating your oven and lining a baking sheet with parchment paper.
Place the asparagus in a single layer, and drizzle with oil. Add the salmon, and season with salt and pepper. Top with the shallots, cherry tomatoes, and lemon slices.
Drizzle with more oil and season with salt and pepper.
Sheet Pan Salmon
- 1 pound asparagus ends trimmed
- 3 tablespoons extra virgin olive oil divided
- Salt and Pepper
- 20 ounces salmon filets
- 4 shallots sliced
- 1 lemon sliced into rounds
- 1 cup cherry tomatoes
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Place the trimmed asparagus in a single layer on the baking sheet.
- Season well with salt and pepper and drizzle with 1 tablespoon of olive oil.
- Place the salmon on top of the asparagus, and scatter the shallots, lemon slices, and cherry tomatoes on top. Drizzle with the remaining 2 tablespoons of olive oil.
- Cook for 8 to 15 minutes, until the salmon reaches the desired temperature and the asparagus is crisp-tender.