Gluten-Free Salmon and Veggies
Sheet-pan salmon and veggies is the ultimate effortless dinner, featuring perfectly flaky fish and tender-crisp vegetables. Seasoned with fresh herbs and citrus, this meal is as healthy as it is flavorful.
- Prep time: 12 minutes
- Cook time: 18 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 2 salmon fillets
- 1 pound asparagus, trimmed
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 lemon, sliced into rounds
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Arrange salmon fillets, asparagus, and cherry tomatoes on a large parchment-lined sheet pan.
- Drizzle everything with olive oil and rub the salmon with minced garlic, salt, pepper, and oregano.
- Place lemon slices directly on top of the salmon fillets.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Garnish with fresh parsley before serving.
Tips
- Use parchment paper for easy cleanup and to prevent the fish from sticking.
- Ensure the asparagus pieces are similar in size so they cook evenly.
- Do not overcook the salmon; it should be opaque and flakey but still moist.
Frequently Asked Questions
Can I use other vegetables?
Yes, zucchini slices or bell peppers work beautifully with this cooking method.
How do I know when the salmon is done?
The salmon is done when it reaches an internal temperature of 145 degrees Fahrenheit and flakes easily.
Is this dish suitable for meal prep?
It is best served fresh, but can be stored in the refrigerator for up to 2 days.