Can I use frozen salmon?

Yes, but make sure it's completely thawed first. I thaw mine in the refrigerator overnight. Never cook frozen salmon for this recipe. It won't cook evenly, and you'll end up with mushy vegetables and undercooked fish. If you're looking for other salmon cooking methods, my air fryer salmon is incredibly quick and easy.

What if I don't like asparagus?

Swap it out! Green beans, broccoli, or snap peas all work well. The key is choosing vegetables that roast nicely and cook in about the same time as the salmon. And if you want to try a different fish preparation altogether, my parmesan crusted white fish is another family favorite.

How do I know when the salmon is done?

The salmon should be opaque throughout and flake easily when you press it with a fork. If you use a thermometer, you're looking for 145°F in the thickest part.

Can I make this for a crowd?

Absolutely! Just use multiple sheet pans. I've made this for dinner parties with up to eight people by using two pans. Just rotate them halfway through cooking for even results.

Sheet Pan Salmon in 30 Minutes | Easy Weeknight Win

Description

This spring sheet pan salmon is healthy, colorful, and incredibly easy to make. Everything roasts together on one pan for a fresh, flavorful dinner with minimal cleanup.

Ingredients

Scale

4 salmon fillets (about 6 ounces each, skin-on)
1 pound fresh asparagus, trimmed
2 bell peppers (any color), sliced into strips
1 cup cherry tomatoes
2 tablespoons extra virgin olive oil
Juice of 1 fresh lemon
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt to taste
Black pepper to taste

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Instructions

Preheat the oven to 400°F.
Wash and trim the asparagus, slice the bell peppers, and rinse the cherry tomatoes.
In a large bowl, toss the asparagus, bell peppers, and cherry tomatoes with olive oil, garlic powder, dried thyme, salt, and pepper.
Place the salmon fillets skin-side down on a large sheet pan.
Arrange the seasoned vegetables around the salmon in a single layer without overcrowding.
Squeeze fresh lemon juice evenly over the salmon and vegetables.
Roast in the oven for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork.
Remove from the oven and serve immediately, optionally garnished with fresh herbs and an extra squeeze of lemon.

Notes

Cut vegetables evenly so everything roasts at the same rate. Avoid overcooking the salmon to keep it moist and flaky. Do not overcrowd the pan to ensure proper roasting instead of steaming.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 380
Sugar: 5g
Sodium: 420mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 34g
Cholesterol: 85mg