Rosemary Salmon Sheet-Pan Dinner

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.

Also Read:  Flaky Crescent and Sausage Casserole
Nidhi
Nidhi

Hi! I'm Nidhi.
Here at the EHL, it's all about delicious, easy recipes for casual entertaining. So come and join me at the beach, relax and enjoy the food.

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