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Introduction
Originating as a time-saving cooking method for busy households, the humble sheet pan meal has evolved into a beloved weeknight tradition. This particular recipe pays homage to the fresh, vibrant flavors of the Mediterranean, where salmon is a cherished delicacy. Imagine lingering summer evenings spent enjoying the catch of the day alongside sun-kissed vegetables plucked straight from the garden. With its effortless preparation and nourishing ingredients, this dish promises to transport you to the sun-drenched shores of the region, if only for a moment.
Ingredients
• 4 (6 oz) skin-on salmon fillets
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes, halved
• 1 medium red onion, cut into 1-inch wedges
• 1 red bell pepper, seeded and cut into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
Step 1:
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Step 2:
In a large bowl, combine the asparagus, cherry tomatoes, red onion, red bell pepper, olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
Step 3:
Spread the vegetable mixture in an even layer on the prepared baking sheet, leaving space in the center for the salmon fillets.
Step 4:
Place the salmon fillets, skin-side down, in the center of the baking sheet, surrounded by the vegetables.
Step 5:
Roast in the preheated oven for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender and lightly charred.
Step 6:
Remove from the oven and garnish with fresh parsley. Serve hot, with a squeeze of fresh lemon juice, if desired.
Q: Can I use frozen salmon fillets?
A: Yes, you can use frozen salmon fillets, but be sure to thaw them completely before cooking. Adjust the cooking time as needed, as frozen fillets may require a few extra minutes in the oven.
Q: Can I prepare the vegetables ahead of time?
A: Yes, you can chop and season the vegetables up to a day in advance. Store them in an airtight container in the refrigerator until ready to roast.
Q: What temperature should the salmon be cooked to?
A: For best results, the salmon should be cooked to an internal temperature of 145°F (63°C) for a moist, flaky texture.
• Substitute other firm-fleshed fish like cod or halibut for the salmon if desired.
• Use a combination of your favorite vegetables like zucchini, eggplant, or Brussels sprouts.
• For extra flavor, add a squeeze of fresh lemon juice over the salmon before serving.
• This recipe is gluten-free and low-carb. For a dairy-free version, omit the parmesan cheese.
Serve the roasted salmon and vegetables straight from the baking sheet for a rustic presentation, or transfer to individual plates.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prepare the vegetables and seasonings while the oven preheats to save time. The salmon and vegetables should be roasted together on the same baking sheet for easy cleanup and even cooking.
- For best results, use fresh, high-quality salmon fillets and vegetables.
- Adjust the cooking time as needed based on the thickness of the salmon fillets and your desired doneness.
- Toss the vegetables halfway through cooking for even browning and caramelization.
For a Mediterranean twist, add sliced Kalamata olives, crumbled feta cheese, and a sprinkle of fresh oregano or thyme over the roasted salmon and vegetables. For a spicy kick, add a pinch of red pepper flakes or your favorite hot sauce.
This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a refreshing lemonade or iced herbal tea.
While this recipe can be enjoyed year-round, it's especially delicious in the spring and summer when asparagus and fresh tomatoes are in season.
This recipe contains fish (salmon). It is naturally gluten-free, dairy-free, and nut-free, but please check the specific ingredients for any potential allergens.
