Roasted Salmon & Asparagus with Cherry Tomatoes

Flaky roasted salmon fillets perfectly cooked alongside tender asparagus and burst cherry tomatoes, seasoned simply with herbs and garlic for a fresh, balanced meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.70/serving

Dietary

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

Tags

• sheet pan
• bake
• roast
• quick
• healthy
• fresh

Ingredients

• 2 pound salmon fillets (skin on or off)
• 1.5 pound asparagus (trimmed)
• 2 cup cherry tomatoes
• 3 tablespoon olive oil
• 2 clove garlic (minced)
• 1 teaspoon dried dill
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. In a large bowl, toss the trimmed asparagus and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the seasoned vegetables on one side of the prepared sheet pan.
4. Pat the salmon fillets dry. Drizzle with the remaining 1 tablespoon of olive oil. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried dill.
5. Place the seasoned salmon on the other side of the sheet pan with the vegetables. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily, and the asparagus is tender-crisp.
6. Serve immediately.

Notes

Store any leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave.

Nutrition (per serving)

• Calories: 360
• Protein: 34.1 g
• Carbohydrates: 10.3 g
• Fat: 20.8 g
• Fiber: 4.1 g
• Sodium: 450 mg
• Saturated Fat: 3.7 g
• Sugar: 3.5 g
• Cholesterol: 95 mg