Sheet-Pan Salmon with Asparagus and Cherry Tomatoes
· 30 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein
482 cal
38g protein
15g carbs
30g fat
per serving · estimated
Ingredients
- 2 salmon fillets
- 1/2 lb asparagus
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Method (tap to check — screen stays awake)
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Place the salmon fillets in the center of the baking sheet.
- Trim the ends off the asparagus and arrange them around the salmon.
- Add the cherry tomatoes to the baking sheet.
- Drizzle everything with olive oil and season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder. Squeeze the lemon juice over the salmon.
- Bake for 15-20 minutes until the salmon flakes easily with a fork and the asparagus is tender.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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