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- 4 salmon fillets - 2 tablespoons olive oil - 4 cloves garlic, minced - Juice and zest of 1 lemon - 2 cups asparagus, trimmed - 1 cup cherry tomatoes, halved The main ingredients are simple but packed with flavor. Salmon is the star here. It cooks quickly and is very healthy. The olive oil adds richness. Garlic gives a sharp taste. Fresh lemon brightens every bite, making it fresh and zesty. Asparagus and cherry tomatoes add color and nutrients. - 1 teaspoon honey - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Seasoning is crucial for this dish. Honey balances the garlic and lemon. Salt and pepper bring out all the flavors. Fresh parsley adds a pop of green and freshness at the end. It makes the dish look pretty too. - Sheet pan - Parchment paper - Mixing bowl and whisk You will need a few basic tools to make this meal. A sheet pan helps everything cook evenly. Parchment paper makes cleanup easy. A mixing bowl and whisk let you blend the lemon garlic mixture smoothly. With these tools, you'll be ready to create this easy and flavorful meal. For the full recipe, check the section above! 1. Start by preheating your oven to 400°F (200°C). This step helps cook the salmon evenly. 2. In a small bowl, combine 2 tablespoons of olive oil, 4 minced garlic cloves, lemon juice, lemon zest, 1 teaspoon of honey, salt, and pepper. Whisk these ingredients until they blend well. This mixture gives a bright, zesty flavor to the salmon. 1. On a large sheet pan lined with parchment paper, place the 4 salmon fillets on one side. Brush them generously with the lemon garlic mixture. This adds moisture and flavor. 2. On the other side of the pan, add 2 cups of trimmed asparagus and 1 cup of halved cherry tomatoes. Drizzle the remaining lemon garlic mixture over the vegetables and toss them gently. Spread the veggies out in a single layer. This helps them roast evenly. 1. Bake the sheet pan in the preheated oven for 15-20 minutes. The salmon should be cooked through and flake easily with a fork. The vegetables should be tender and slightly caramelized. 2. To check for doneness, look for the salmon to turn a light pink. You can also use a fork to see if it flakes. Once done, remove the pan from the oven and let it rest for a couple of minutes. For more detailed cooking tips, check the Full Recipe. To make your sheet pan lemon garlic salmon even better, try adding herbs like dill or thyme. These herbs pair well with salmon and add a fresh taste. You can also use spices like paprika or cumin for a different kick. For sweetness, if you want to switch from honey, try maple syrup or agave. These options will still bring a nice balance to the dish. For a crispy top, broiling at the end is a great trick. Broil the salmon for 2-3 minutes after baking. Keep a close eye to avoid burning. To ensure your salmon is just right, use a meat thermometer. The ideal internal temperature is 145°F. This way, you avoid overcooking and keep it tender. Pair your salmon with sides like rice or a fresh salad. Quinoa also works well for added texture. You can serve the salmon right from the sheet pan for a casual meal. Or, plate it nicely with a sprinkle of extra parsley and a squeeze of lemon for a more upscale look. Don't forget to drizzle some of the leftover lemon garlic sauce over your dish for extra flavor. {{image_2}} You can switch up the protein in this dish easily. If you want chicken, use boneless, skinless thighs. They cook well and soak up flavors nicely. Cut them into pieces and follow the same steps. For shrimp, use large, peeled shrimp. They cook faster, so watch them closely in the oven. Both options add a new twist to the meal. If you prefer plant-based options, try tofu or tempeh. Press and cube the tofu for best results. Marinate it just like the salmon. This method allows the tofu to absorb all that lemon garlic goodness. Tempeh can also work well. Use a similar cooking time for both. You can change the vegetables based on what’s fresh. In spring, broccoli is a great choice. It adds a nice crunch and green color. In summer, bell peppers bring sweetness and flavor. Just cut them into strips and toss them in. In fall, consider squash or Brussels sprouts. They pair well with the salmon's taste. During winter, root vegetables like carrots or parsnips make a hearty addition. Adjust cooking times as needed to ensure everything cooks evenly. The marinade is where you can get creative. Instead of lemon, try orange or lime juice. These fruits add a different flavor but keep the dish bright. Grapefruit can also work if you like a bolder taste. For an Asian twist, swap lemon juice for soy sauce or teriyaki sauce. This change creates a unique flavor profile. Just remember to adjust the sweetness if you use teriyaki. The choice of marinade can transform the whole dish while keeping it simple. For the full recipe, visit the link provided. To keep your sheet pan lemon garlic salmon fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. This keeps out air and moisture. Store in the fridge for up to three days. - Freezing: For longer storage, freeze in a freezer-safe container. It can last for up to three months. Make sure to wrap it well to avoid freezer burn. When you’re ready to eat, reheating is key to keeping the salmon nice. Here’s how: - Oven Method: Preheat your oven to 350°F (175°C). Place the salmon on a baking dish. Cover with foil to keep moisture in. Heat for about 15 minutes. - Microwave Method: Use a microwave-safe plate. Cover the salmon with a damp paper towel. Heat in 30-second intervals until warm, about 1-2 minutes. Knowing how long your meal lasts is important. Here are some details: - In the Fridge: You can keep your salmon leftovers for up to three days. - Signs of Spoilage: Check for a sour smell, dull color, or slimy texture. If you see any of these, it’s best to toss it. It takes about 25 minutes to make this dish. You need 10 minutes for prep. The cooking time is around 15-20 minutes in the oven. Start by preheating your oven to 400°F (200°C). While the oven heats, prepare the lemon garlic mixture. Then, arrange the salmon and veggies on the sheet pan. Finally, bake until the salmon is flaky and the veggies are tender. Yes, you can cook many other veggies with the salmon. Try bell peppers for a sweet crunch. Zucchini adds moisture and flavor. Broccoli is also a great choice for its health benefits. Just remember to cut the veggies into similar sizes for even cooking. This way, everything will be tender and tasty at the same time. Serve your salmon with simple sides. Rice or quinoa pairs well for a filling meal. A fresh salad can brighten up your plate. Try a lemon vinaigrette for extra zing. As for drinks, a crisp white wine complements the salmon nicely. For a non-alcoholic option, try sparkling water with lemon. The flavors will match perfectly! For the full recipe, check out the detailed steps earlier in this article. This post guides you through making sheet pan lemon garlic salmon. You learned about key ingredients and required tools. We covered preparation steps and the baking process to ensure your dish turns out great. I shared tips to boost flavor and ideas for different proteins and vegetables. Simple storage advice keeps leftovers tasty. Experiment with this recipe and enjoy delicious meals. Happy cooking!

Sheet Pan Lemon Garlic Salmon

Discover the delight of making Sheet Pan Lemon Garlic Salmon with this easy recipe! In just 25 minutes, you’ll have a delicious meal featuring tender salmon, vibrant asparagus, and sweet cherry tomatoes. This one-pan dish is not only simple to prepare, but it’s bursting with flavor thanks to the zesty lemon and aromatic garlic.
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons olive oil

4 cloves garlic, minced

Juice and zest of 1 lemon

1 teaspoon honey

Salt and pepper to taste

2 cups asparagus, trimmed

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, honey, salt, and pepper until well combined.

      Place the salmon fillets on one side of the sheet pan and brush them generously with the lemon garlic mixture.

        On the other side of the sheet pan, add the trimmed asparagus and halved cherry tomatoes. Drizzle the remaining lemon garlic mixture over the vegetables and toss to coat evenly.

          Spread the veggies out in a single layer to ensure they roast evenly.

            Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

              Remove the sheet pan from the oven and let it rest for a couple of minutes.

                Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                    - Presentation Tips: Serve the salmon and vegetables directly on the sheet pan for a rustic look, or plate it individually, drizzling additional lemon juice for a fresh touch.