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 portions • 2 tablespoons olive oil or coconut oil, melted • 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 tasteDirections
Step 1
Preheat the oven to 400 degrees F.
Step 2
Grease a 15x10x1-inch baking pan.
Step 3
Place the salmon in the prepared baking pan.
Step 4
In a small bowl, combine the oil, balsamic vinegar, rosemary, garlic, and salt.
Step 5
Pour half of the oil mixture over the salmon.
Step 6
In a large bowl, place the asparagus and red pepper.
Step 7
Drizzle the asparagus and red pepper with the remaining oil mixture and toss to coat.
Step 8
Arrange the asparagus and red pepper mixture around the salmon in the pan.
Step 9
Sprinkle the salmon mixture with 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 lemon wedges.
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