Are you looking for a meal filled with ease and gusto? Rosemary Salmon Sheet-Pan Dinner is a simple and flavorful solution! In under 30 minutes, you could be chomping on a flaky salmon fillet and a side of sweet red peppers and crunchy asparagus. It’s all coated in a savory, rosemary-infused sauce that will make you want to guzzle up every last drop. Prepared on one pan, Rosemary Salmon Sheet-Pan Dinner fills you up and makes more time for what matters most!
Ingredients
- 1 1/2 pounds salmon fillets, cut into 4 equal portions
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons rosemary, minced
- 1 clove of garlic, minced
- 1/2 teaspoon salt
- 1 pound asparagus, trimmed
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1/4 teaspoon pepper
- lemon wedges, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 15x10x1-inch baking pan.
Step 3 –Place the salmon fillets in the prepared baking pan.
Step 4 –In a small bowl, combine the oil, the balsamic vinegar, the rosemary, the garlic, and the salt.
Step 5 –Pour half of the oil mixture over the fillets.
Step 6 –In a large bowl, place the asparagus and the red pepper.
Step 7 –Drizzle the asparagus-red pepper mixture with the remaining oil mixture and toss to coat.
Step 8 –Arrange the asparagus-red pepper mixture around the salmon in the pan.
Step 9 –Sprinkle the salmon mixture with the pepper.
Step 10 –Bake the salmon mixture until the salmon flakes easily with a fork and the vegetables are tender, for about 12-15 minutes.
Step 11 –Serve with the lemon wedges.
