Sheet Pan Salmon with Pesto and Asparagus
- Yield 4 servings
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Sheet Pan Salmon with Pesto and Asparagus sits in the Seafood section of Regbie. The card serves 4 servings. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ½ cup Arugula Pesto
- 1 pound asparagus, trimmed
- 2 cups cherry or grape tomatoes
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup avocado oil, or olive oil
- 4 salmon fillets, 6 ounces each
- 2 large lemons
Method
Grab (or make) some Arugula Pesto . It’ll take just a few minutes!
Warm oven to 450°F with the rack in the middle position. In a rimmed baking sheet, toss the asparagus and cherry tomatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ cup oil. Lay out the vegetables in a single layer.
Blot the salmon fillets dry with a paper towel. Set the fillets in the pan and flip them around to coat all sides with the oil.
Scatter the salmon with salt and pepper on both sides and arrange the fillets skin-side down among the veggies.
Grab the lemons and cut into ½ -inch slices. Tip in the lemon slices to the pan, also flipping them over to coat both sides with oil.
Set the pan in the hot oven. Roast for 10-15 minutes, depending on the thickness of the fillets, or until salmon is cooked to your desired doneness. (Personally, You can take the fillets out when the thickest part of the fish measures 135°F on a meat thermometer.)
When the salmon is done, remove the pan from the oven, and dollop the pesto on the salmon and veggies. Squeeze the lemons on everything and dig in!
Kitchen notes
- If asparagus is out of season, broccolini is a great substitute!
