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To make Easy Sheet Pan Salmon, gather these ingredients: - 4 salmon fillets - 1 lemon, thinly sliced - 2 cups asparagus, trimmed - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish You can add more flavor if you wish. Here are a few ideas: - Fresh herbs like dill or thyme - A splash of soy sauce for umami - Red pepper flakes for some heat - Capers for a briny bite When choosing salmon, look for bright, shiny skin. The flesh should be firm and moist. Avoid any fish with a strong fishy smell. Fresh salmon should smell like the ocean. If you can, buy wild-caught salmon. It often tastes better and is healthier. Check the color, too. Deep pink or red is best. If the salmon is dull, it may not be fresh. Start by gathering your salmon and veggies. Use fresh salmon fillets for the best taste. Trim the asparagus and cut the cherry tomatoes in half. This helps them cook evenly. Line your sheet pan with parchment paper. It makes cleanup quick and easy. Place the salmon in the center of the pan. Spread the asparagus and tomatoes around the salmon. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. This blend adds great flavor. Use a brush to spread the mixture over the salmon. Be generous! Drizzle any leftover oil over the vegetables. Finally, top each salmon fillet with a slice of lemon. This adds a bright taste. Preheat your oven to 400°F (200°C). This temperature cooks the salmon just right. Roast everything for about 15-20 minutes. The salmon should be pink and flake easily with a fork. To check, insert a fork into the thickest part. Once done, remove from the oven and sprinkle with fresh parsley. Enjoy your meal! For the complete recipe, refer to the Full Recipe. To keep your salmon moist, use fresh fillets. Fresh fish tastes better and cooks evenly. Brush the salmon with olive oil before baking. This adds flavor and helps retain moisture. Avoid overcooking the salmon. Cook it just until it flakes easily with a fork. This usually takes about 15-20 minutes at 400°F (200°C). You can also cover the salmon with foil for the first half of cooking. This steams the fish and keeps it juicy. For crisp-tender vegetables, choose the right ones. Asparagus and cherry tomatoes work great. Cut them into even pieces for uniform cooking. Toss the veggies in olive oil before baking. This helps them roast nicely. Spread the vegetables out in a single layer on the sheet pan. This allows them to cook evenly without steaming. Keep an eye on them, as they may cook faster than the salmon. Remove them when they are vibrant in color and tender to the bite. One common mistake is overcrowding the pan. When you pack too much on one sheet, food steams instead of roasts. This leads to soggy veggies and fish. Another mistake is not seasoning enough. A good amount of salt and pepper enhances flavor. Lastly, do not skip preheating the oven. If the oven isn’t hot enough, cooking times will vary. Follow the Full Recipe closely, and you’ll avoid these pitfalls. Enjoy your meal! {{image_2}} You can change up the veggies in this dish. Try using broccoli, bell peppers, or zucchini. These vegetables roast well and add great flavor. Just remember to cut them into similar sizes. This helps them cook evenly with the salmon. Carrots or snap peas also work well if you want a bit of crunch. Each choice adds color and taste to your meal. While the recipe uses garlic powder and smoked paprika, you can mix it up. Try a blend of lemon zest and dill for a fresh taste. Or use chili powder and cumin for a kick. If you love Asian flavors, mix soy sauce and ginger. The options are endless! Experimenting with spices keeps the dish exciting and new. To make this sheet pan salmon low-carb, focus on the veggies. Stick to non-starchy options like spinach, zucchini, or cauliflower. Remove any high-carb vegetables like potatoes or corn. You can also replace olive oil with avocado oil for added health benefits. This keeps the meal tasty and fits your diet plan. Enjoy healthy meals without sacrificing flavor. For the full recipe, check out the Easy Sheet Pan Salmon . To store leftover Easy Sheet Pan Salmon, let it cool first. Place the salmon and veggies in an airtight container. This helps keep them fresh. You can also separate the salmon from the vegetables if you prefer. Store it in the fridge for up to three days. Reheating salmon can be tricky. To keep it tasty, use the oven. Preheat it to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to prevent drying out. Heat for about 15 minutes. This warms it without losing flavor. You can also use a microwave. But be careful, as it may dry out the fish. Heat in short bursts, checking often. Freezing is a great option for meal prep. To freeze your Easy Sheet Pan Salmon, wrap each piece in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can. This helps avoid freezer burn. You can freeze salmon for up to three months. When ready to eat, thaw it in the fridge overnight. This keeps it safe and tasty. The best way to tell if salmon is cooked is to check its color and texture. Cooked salmon changes from a bright pink to a lighter, opaque pink. Use a fork to see if it flakes easily. If it does, your salmon is ready! An instant-read thermometer can help too. Aim for an internal temperature of 145°F (63°C). This ensures it is safe and delicious. Yes, you can use frozen salmon for this recipe! Just keep a few things in mind. First, thaw the salmon before cooking. You can leave it in the fridge overnight or use a quick cold-water method. Be sure to pat it dry with paper towels before seasoning. This helps the seasoning stick and prevents excess water from steaming the fish. Sheet pan salmon pairs well with many sides. Here are some ideas: - Rice or quinoa for a filling base - A fresh salad for a light touch - Roasted or steamed vegetables for extra color - Mashed potatoes for comfort food vibes These options add flavor and make your meal more complete. Yes, this Easy Sheet Pan Salmon is a healthy choice! Salmon is rich in omega-3 fatty acids, which are great for heart health. The vegetables add fiber and vitamins. Olive oil provides healthy fats too. This meal is low in carbs and high in nutrients, making it a smart option for any diet. Enjoy knowing you are serving a dish that is both tasty and good for you! In this post, we explored how to make Easy Sheet Pan Salmon. We covered ingredients, cooking steps, and tips for moist salmon. I shared ways to add flavor and avoid common mistakes. You learned about variations, storage, and reheating methods. Remember, you can adapt this dish to fit your taste. Whether you are new to cooking or seasoned, you can enjoy this simple recipe. Cooking can be fun and rewarding. So, let’s get started and make some tasty salmon!

Easy Sheet Pan Salmon

Delicious and healthy dinner in just 30 minutes? Try this easy sheet pan salmon recipe! With flaky salmon fillets, vibrant asparagus, and juicy cherry tomatoes drizzled in a flavorful olive oil mixture, this meal is perfect for busy weeknights. Just prep, bake, and enjoy!
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Ingredients
  

4 salmon fillets

1 lemon, thinly sliced

2 cups asparagus, trimmed

1 cup cherry tomatoes, halved

3 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Line a large sheet pan with parchment paper for easy cleanup.

      Place the salmon fillets in the center of the sheet pan.

        Arrange the asparagus and cherry tomatoes around the salmon.

          In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and pepper.

            Brush the olive oil mixture generously over the salmon fillets and drizzle any remaining oil over the vegetables.

              Top each salmon fillet with a slice of lemon.

                Roast the salmon and vegetables in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

                  Remove from the oven and sprinkle with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4