Description
Flaky salmon fillets baked on a single sheet pan with tender asparagus and sweet, blistered sun gold tomatoes. Topped with crispy panko and drizzled in a lemon butter garlic marinade, it’s a quick and flavorful one-pan dinner.
Ingredients
Scale
- 20 oz salmon fillets
- 1 bunch asparagus, trimmed
- 8 oz sun gold tomatoes
- 1/4 cup panko breadcrumbs
- 1/3 cup lemon butter garlic marinade (@betterthanbouillon or homemade)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, toss asparagus and sun gold tomatoes with olive oil, salt, and pepper.
- Spread vegetables on the sheet pan, leaving space for the salmon.
- Place salmon fillets between the veggies and brush each with the lemon butter garlic marinade.
- Sprinkle panko breadcrumbs evenly over the salmon.
- Bake for 12–15 minutes, until salmon flakes easily and breadcrumbs are golden. Broil for an additional 2 minutes if more crisp is desired.
- Let rest for 2 minutes. Serve warm with juices from the pan and fresh lemon if desired.
Notes
- Use center-cut salmon fillets for even cooking.
- Don’t overcrowd the sheet pan — spacing ensures roasting, not steaming.
- Swap cherry tomatoes if sun golds aren’t available.
- Finish with fresh herbs or lemon zest for extra brightness.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 490mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg