Sheet Pan Roasted Fish and Vegetable Medley

Quick and effortless sheet pan baking with flaky fish and crisp vegetables, seasoned with herbs and citrus.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 10 minutes. Cook: 18 minutes.

Serves 2.

Ingredients

• 4 (6 oz each), skin-on salmon fillets
• 1 bunch, trimmed asparagus
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. Arrange 4 salmon fillets skin-side down on a parchment-lined sheet pan, then place 1 bunch trimmed asparagus and 1 cup cherry tomatoes around them.
2. Step 2: Whisk together 2 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Drizzle the oil mixture over the fish and vegetables, then squeeze 1 tbsp lemon juice over the top.
4. Step 4: Roast for 15-18 minutes until salmon is opaque and vegetables are tender with slight char.