Easy One-Pan Lemon Herb Roasted Salmon
This vibrant one-pan dinner features tender, flaky salmon fillets roasted alongside fresh asparagus and cherry tomatoes, all infused with bright lemon and aromatic herbs. It's a healthy, low-mess meal perfect for busy weeknights.
Ingredients
Ingredients
- 2 fillets Salmon 6 oz each, skin-on or off
- 1 lb Asparagus woody ends trimmed
- 1 cup Cherry Tomatoes halved
- 2 tbsp Olive Oil divided
- 2 cloves Garlic minced
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 whole Lemon sliced into rounds
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 2 tbsp Fresh Parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Make-Ahead: You can trim the asparagus and halve the tomatoes earlier in the day. Keep refrigerated until ready to assemble. Variations: Substitute asparagus with green beans or zucchini slices. Use fresh dill or rosemary instead of dried herbs for a different flavor profile. Serving Suggestion: Serve with quinoa, brown rice, or a crusty piece of bread to soak up the pan juices.