Sheet Pan Salmon with Asparagus and Sun-Dried Tomatoes
This one-pan Mediterranean salmon dinner combines tender roasted salmon, crisp asparagus, and savory sun-dried tomatoes — all drizzled with a zesty olive oil and lemon dressing. It’s light yet flavorful, packed with omega-3s, fiber, and antioxidants, and ready in under 30 minutes.
⏱ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Sheet Pan
4 salmon fillets (about 5 oz / 140 g each)
1 bunch asparagus, trimmed
¼ cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tsp garlic, minced
½ tsp dried oregano
½ tsp dried basil
Salt & black pepper, to taste
Option: cherry tomatoes or sliced red onion for extra color
For Garnish
2 tbsp crumbled feta or Parmesan
2 tbsp fresh parsley, chopped
Lemon wedges, for serving
Instructions
1. Preheat Oven
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Marinade
In a small bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, basil, salt, and pepper.
3. Assemble the Sheet Pan
Place salmon fillets on one side of the baking sheet and asparagus on the other.
Scatter sun-dried tomatoes (and optional cherry tomatoes) around.
Drizzle everything with the lemon-herb mixture and toss gently to coat.
4. Roast
Roast for 15–18 minutes, until salmon is just cooked through and flakes easily, and asparagus is tender-crisp.
For extra golden edges, broil for the last 1–2 minutes.
5. Finish and Serve
Remove from oven and sprinkle with crumbled feta and fresh parsley.
Serve warm with lemon wedges for squeezing.
Notes & Tips
Even cooking tip: Use similar-sized salmon fillets so they roast evenly.
Crispier asparagus: Keep the spears in a single layer and don’t overcrowd the pan.
Add carbs: Serve with quinoa, couscous, or roasted potatoes.
Oil-packed sun-dried tomatoes: Drain well before roasting to avoid sogginess.
❓ Frequently asked questions FAQs
Q1: Can I use frozen salmon?
Yes, just thaw completely and pat dry before cooking.
Q2: Can I replace asparagus?
Yes — green beans, broccoli, or zucchini also work great.
Q3: What makes this Mediterranean?
Olive oil, lemon, herbs, sun-dried tomatoes, and fresh vegetables — all staples of the Mediterranean diet.
Nutritional Information
Calories: ~410 kcal
Protein: 36 g
Carbohydrates: 8 g
Fat: 25 g
Fiber: 3 g
Sugar: 4 g