Can I use frozen salmon for this recipe?

Yes, you can absolutely use frozen salmon! Just be sure to thaw it completely in the refrigerator overnight before cooking. Patting it dry thoroughly with paper towels before seasoning is crucial to prevent excess moisture and ensure a good texture.

What if I don't like asparagus or cherry tomatoes?

No problem! This recipe is very versatile. You can swap asparagus for broccolini, green beans, bell peppers (sliced), or zucchini. Instead of cherry tomatoes, consider adding sliced red onion, or even small broccoli florets. Just ensure your chosen vegetables cook in a similar timeframe to the salmon, or adjust their size accordingly.

How do I know when the salmon is perfectly cooked?

The best way to tell if salmon is cooked is by its internal temperature. It should reach 145u00b0F (63u00b0C) at its thickest part. If you don't have a thermometer, gently flake the salmon with a fork. It should be opaque throughout and flake easily. Overcooked salmon can be dry, so it's better to undercook slightly and check again than to overcook.

Can I meal prep this one-pan salmon recipe?

Absolutely! This recipe is fantastic for meal prepping. Once cooked, let the salmon and vegetables cool completely before storing them in airtight containers in the refrigerator for up to 3-4 days. For best results, reheat gently in the microwave or a low oven until warmed through. Itu2019s one of the most convenient salmon recipes for healthy lunches or dinners throughout the week.

salmon recipes: 7 Quick & Easy Dinners You'll Love

Name: One-Pan Lemon Herb Salmon with Asparagus and Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 (6 oz / 170g) salmon fillets, skin on or off; 1 lb (450g) asparagus, trimmed; 1 pint (about 2 cups) cherry tomatoes; 3 tbsp olive oil; 2 cloves garlic, minced; 1 lemon, zested and juiced (about 2 tbsp juice); 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; 1 tbsp fresh thyme, chopped; 1/2 tsp salt; 1/4 tsp black pepper

Ingredients

Scale

4 (6 oz / 170g) salmon fillets, skin on or off
1 lb (450g) asparagus, trimmed
1 pint (about 2 cups) cherry tomatoes
3 tbsp olive oil
2 cloves garlic, minced
1 lemon, zested and juiced (about 2 tbsp juice)
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, chopped fresh dill, chopped fresh parsley, and chopped fresh thyme. Season with salt and black pepper to taste.
Step 3: Pat your salmon fillets dry with paper towels. Place the salmon fillets on one side of the prepared baking sheet.
Step 4: Arrange the asparagus spears and cherry tomatoes on the other side of the baking sheet.
Step 5: Drizzle about two-thirds of the herb-lemon mixture over the salmon fillets, ensuring they are well coated.
Step 6: Drizzle the remaining herb-lemon mixture over the asparagus and cherry tomatoes, tossing gently with your hands or tongs to ensure they are evenly coated.
Step 7: Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be crisp-tender and the tomatoes slightly burst.
Step 8: Remove from the oven. If desired, garnish with extra fresh herbs and a squeeze of fresh lemon juice before serving.

Notes

For best results, do not overcrowd the baking sheet. If your salmon fillets are very thick (over 1 inch), increase cooking time slightly. A quick way to check for doneness is when the salmon flakes easily with a fork. Using parchment paper is key for easy cleanup!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 410 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 70 mg

Ingredients

Instructions

Notes

Nutrition

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