Say hello to easy cleanup and maximum flavor with this Sheet Pan Pesto Salmon and Asparagus recipe, ready in just 30 minutes! Our trick to achieving flaky salmon, juicy tomatoes, and tender-crisp asparagus? It’s all about adding ingredients based on their optimal cook times — a game-changer for sheet pan cooking!
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The Secret to Sheet Pan Dinners
Sheet pan meals are the unsung heroes of weeknight dinners. Simply season everything, throw it onto a pan, and in about 30 minutes, dinner’s served.
But there’s something you’ll find in this recipe that you won’t in others. We don’t bake everything at the same time.
By simply taking one extra step and adding the protein and veggies on the sheet pan according to their optimal cook times, you’ll end up with perfectly flaky salmon, juicy tomatoes, and asparagus that’s still tender and crisp — a game-changer!
Why You’ll Love This Sheet Pan Salmon
- One-Pan Wonder: Cooking doesn’t get any easier than this – one pan, minimal cleanup, maximum flavor!
- Family-Friendly: Everyone loves it — kids, adults, you name it. The pesto provides a boost of flavor that will please every palate.
- Nutritious and Delicious: It’s not just tasty; it’s packed with all the good stuff — omega-3s, essential nutrients, and that perfect salmon-asparagus combo.
- Customizable and Quick: Tailor the recipe to your taste preferences with simple seasoning adjustments or by using other ingredients and vegetables you have on hand!
Ingredients You’ll Need
- Salmon. I love to get Verlasso salmon (it’s sustainably farm-raised!). In general, wild is healthier for you but not quite as fatty and tender. Farm-raised tastes better, but it is not as nutritious.
- Pesto. The best and easiest option is to buy a freshly made store-bought pesto (here in Texas, Central Market has the best! Trader Joe’s and World Market also have their own that taste great.) A jarred pesto sauce can be used but is generally not as fresh and vibrant tasting, the basil is a darker green, and it’s sometimes a little too oily. Or, you can make your own pesto for the best flavor (this will take a little longer, but is worth the flavor!).
- Asparagus. Pay attention to how thick the stalks are that you purchased. If they’re thicker, you may need to cook them a little longer. Thinner pieces will need to be cooked for a shorter amount of time.
- Tomatoes. Grape or cherry are the best options for this dish. Avoid cutting larger tomatoes as they will have too much juice and will run all over the sheet pan.
How to Make Sheet Pan Salmon and Asparagus
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Season the Tomatoes
The first step is to preheat the oven to 425℉. Be sure it gets nice and hot.
Add 1 tablespoon of oil along with 2 cloves of finely minced garlic, ½ teaspoon salt and ¼ teaspoon black pepper and whisk well. Then, toss with the halved cherry or grape tomatoes.
Spread the seasoned tomatoes in a single layer across one half of a large baking sheet lined with parchment paper.
2. Season the Salmon
Stir together the prepared pesto sauce, lemon juice, lemon zest, ½ teaspoon of salt, ¼ teaspoon of black pepper, and pinch of red pepper flakes in a small bowl.
Place the salmon fillets in one open corner of the baking sheet. Leave at least 1 inch of space between them. Brush 2 teaspoons of sauce over each fillet. Save the rest for later.
Bake the tomatoes and fish in the preheated 425℉ oven for 6 to 7 minutes.
3. Add the Asparagus and Finish Cooking
After you get the salmon in the oven, grab the asparagus to prep. Remove the undesirable tough ends by snapping where the hard and tender parts meet (generally where the stalk gets more green). You can also use a sharp knife to slice the ends off.
It’s important to pay attention to the size of the asparagus spears. A good rule of thumb is that thin asparagus will have about 30 to 40 spears in a pound while there will only be 12 to 18 large spears in a pound. Thin spears need much less cooking time than larger spears.
Stir together the remaining oil, minced garlic, salt, and black pepper in the bowl used for the tomatoes. Remove the sheet pan from the oven and gently push the tomatoes so they take up a quarter of the pan. Spread the asparagus in the open space and brush the garlic mixture on top.
Work fast so the fish and tomatoes don’t cool down too much. Return the pan to the oven and bake for another 10 to 12 minutes, or until everything is cooked through.
Alternate Vegetables to Use
You can use a variety of vegetables in this recipe, such as broccoli, green beans, bell peppers, or zucchini. Just adjust the cooking time accordingly based on the vegetables you choose.
Storage and Reheating
Prep-Ahead Instructions: You can slice the asparagus the day before, if needed. If making a homemade pesto, this can also be prepared up to 24 hours in advance, but it will start to turn a darker green the longer it sits.
Storage Directions: Leftover salmon and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, place in a freezer-safe airtight container and freeze for up to 3 months. The best way to reheat this pesto salmon is to pop it back into a 300°F oven for 5-7 minutes. You can also heat it up in a covered skillet over medium-low heat for 4-5 minutes or warm it up in the microwave.
FAQs
While you can definitely use frozen salmon or asparagus, you will have to adjust the cooking and preparation time. Be sure to let everything thaw completely and check the internal temperature when cooking.
There are many types of fish that would be delicious in this recipe. Try out cod, trout, or tilapia for the best results. However, pay attention to the size of the fillet and adjust the cooking time as necessary.
You definitely don’t need to flip the salmon or the veggies while cooking. However, you will get some extra browning or caramelization if you do.
Other Sides to Serve With It
The salmon and veggies in this dish is already a complete meal, though you could add a few sides to really round it out.
Healthy grains, like Jasmine Rice, Basmati Rice, or White Rice, are great.
Or, add some extra flavor with Greek Lemon Rice, Mediterranean Yellow Rice, or Mango Coconut Rice.
More Sheet Pan Recipes
You just can’t beat a good sheet pan meal, especially on busy weeknights.
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Sheet Pan Pesto Salmon and Asparagus
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Ingredients
- 2 ½ tablespoons olive oil divided
- 3 garlic cloves finely minced, divided
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 pound cherry tomatoes halved
- ¼ cup prepared pesto sauce
- 2 tablespoons lemon juice from 1 lemon, divided
- 2 teaspoons grated lemon zest divided
- Pinch red pepper flakes optional
- 1 pound salmon cut into 4 fillets
- 1 pound asparagus spears trimmed
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together 1 tablespoon of the olive oil, 2 finely minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Add in the cherry tomatoes and toss to coat. Spread the tomatoes out in a single layer on one half of the baking sheet.1 pound cherry tomatoes
- In a small bowl, whisk together the prepared pesto sauce, 1 tablespoon of the lemon juice, 1 teaspoon of the lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes, if using. Add the salmon to one of the open corners on the baking sheet, being careful to leave at least 1 inch of space between each fillet. Set aside 2 tablespoons of the sauce and brush the remaining evenly over the fillets. Bake for 6-7 minutes.¼ cup prepared pesto sauce, Pinch red pepper flakes, 1 pound salmon
- In the same large bowl the tomatoes were in, whisk together the remaining 1 ½ tablespoons olive oil, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper.1 pound asparagus spears
- After the tomatoes and salmon have been baking for 6-7 minutes, use tongs or a spoon to consolidate the tomatoes so they only take up a quarter of the sheet pan. Then, place the asparagus spears on the open half of the pan in a single layer. Brush the garlic-oil mixture over all sides of the spears using a pastry brush. Try to do this quickly so the tomatoes and salmon do not cool down too much.
- Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the asparagus spears are crispy and the salmon flakes easily with a fork.
- Brush the remaining pesto sauce onto the salmon and serve with the remaining 1 tablespoon lemon juice and 1 teaspoon lemon zest.
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Notes
- Prep-Ahead. You can slice the asparagus the day before if needed.
- Storage. Leftover salmon and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, place in a freezer-safe airtight container and freeze for up to 3 months. The best way to reheat this pesto salmon is to pop it back into a 300°F oven for 5-7 minutes. You can also heat it up in a covered skillet over medium-low heat for 4-5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
