Pan-Roasted Salmon & Asparagus

Flaky salmon fillets are roasted alongside tender asparagus and juicy cherry tomatoes with a bright lemon-dill dressing, delivering a fresh and healthy meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Balkan
• Difficulty: Easy
• Cost: $7.38/serving

Dietary

• Keto
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Carb
• Low-Sugar

Tags

• quick
• roast
• healthy
• savory
• fresh
• sheet pan

Ingredients

• 4 salmon fillets (6-ounce)
• 1 pound fresh asparagus (woody ends trimmed)
• 1 pint cherry tomatoes
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 tablespoon fresh dill (chopped)
• 1 teaspoon dried oregano
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on one half of the prepared baking sheet.
3. Place salmon fillets on the other half of the baking sheet. Drizzle with 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, fresh dill, and dried oregano.
5. Roast for 12-15 minutes, or until salmon is cooked through and flaky, and vegetables are tender-crisp. Exact cooking time will depend on the thickness of your salmon.
6. Remove from oven and drizzle the lemon-dill dressing over the salmon and vegetables before serving.

Notes

Leftovers are best eaten within 1-2 days. The salmon may dry out slightly when reheated, but it's still delicious cold in a salad.

Nutrition (per serving)

• Calories: 420
• Protein: 40 g
• Carbohydrates: 12 g
• Fat: 25 g
• Fiber: 4 g
• Sodium: 550 mg
• Saturated Fat: 4 g
• Sugar: 5 g
• Cholesterol: 100 mg