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For a tasty One-Pan Lemon Herb Salmon, you need: - 4 salmon fillets, skin-on or skinless - 2 tablespoons extra virgin olive oil - Juice and zest of 1 large lemon, divided - 3 garlic cloves, finely minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Sea salt and freshly cracked black pepper, to taste - 1 cup cherry tomatoes, halved - 1 cup fresh asparagus spears, trimmed - Fresh parsley, finely chopped (for garnish) These ingredients blend well to create a fresh and vibrant dish. The herbs add depth, while lemon brightens the salmon. To cook this dish, you will need: - A large, rimmed baking sheet or a 9x13 inch baking dish - A small mixing bowl for the marinade - A whisk for blending the marinade - A sharp knife for chopping garlic and veggies These tools help keep the process simple and efficient. They ensure you can prepare the meal with ease. Garnishing adds flair to your dish. Consider these: - Lemon wedges: They enhance the citrus flavor. - Extra chopped parsley: It brightens up the presentation. - A sprinkle of red pepper flakes: This adds a spicy kick. These garnishes make your meal look and taste even better. They can impress guests or family at dinner. For the complete recipe, check out the Full Recipe section. First, set your oven to 400°F (200°C). This step is key for even cooking. While it warms up, gather your ingredients. Having everything ready makes cooking smooth and easy. In a small bowl, mix together the olive oil, lemon juice, lemon zest, and minced garlic. Add thyme and rosemary for a fragrant touch. Don’t forget to season with sea salt and black pepper! Whisk it all together until it's well combined. This marinade adds great flavor to the salmon. Grab a large baking sheet or dish. Place the salmon fillets on it, skin-side down if you have the skin. Pour the lemon herb marinade over the salmon. Make sure each piece is well coated. Next, spread the halved cherry tomatoes and asparagus around the salmon. This adds color and nutrition to your meal. Drizzle a bit more olive oil on the veggies, and sprinkle with sea salt and pepper. Put the baking sheet in your preheated oven. Roast for 15 to 18 minutes. The salmon is done when it flakes easily with a fork. The asparagus should be tender but still bright green. Once it’s cooked, take the pan out of the oven. Let it rest for a couple of minutes before serving. Finish with a sprinkle of fresh parsley for a pop of color. For the full recipe, refer to the earlier section. To cook salmon perfectly, aim for a temperature of 145°F (63°C). This ensures it stays moist and flaky. When roasting, place the salmon skin-side down if it has skin. This helps keep the fish from drying out. For even cooking, try to use fillets of similar size. A good rule is to check the salmon after 15 minutes. If it flakes easily with a fork, it is done. Herbs make this dish shine. I use thyme and rosemary for a fresh taste. You can add more herbs if you like. Fresh herbs work well too! Just chop them finely and mix them into the marinade. Try using dill or parsley for a different touch. Don't forget the lemon juice and zest. They add brightness and balance to the dish. Choose vegetables that roast well. Cherry tomatoes and asparagus work great here. They cook quickly and complement salmon nicely. You can also try bell peppers, zucchini, or broccoli. Cut them into even pieces for uniform cooking. Toss them in olive oil, salt, and pepper before adding to the pan. This helps them get crispy and flavorful. For the full recipe, check out the One-Pan Lemon Herb Salmon section. Happy cooking! {{image_4}} You can mix in many veggies with One-Pan Lemon Herb Salmon. Try bell peppers for sweetness or zucchini for a nice crunch. Broccoli or green beans add a vibrant color and boost nutrition. You can also use spinach, which wilts nicely and absorbs the flavors well. Just remember to cut the veggies into even sizes. This way, they cook at the same time as the salmon. If you want to switch up the salmon, you can use chicken or tofu. Chicken thighs work well since they stay juicy. Marinate them just like the salmon. For a plant-based option, use firm tofu. Press it to remove extra water, then cut it into slices. Marinate and cook as you would the salmon. Both will soak up all the tasty flavors from the lemon herb mix. Feel free to get creative with spices! If you like a kick, add red pepper flakes or smoked paprika. For a more earthy taste, try cumin or coriander. You can also sprinkle some lemon pepper for extra zest. Mixing up the herbs can change the dish too. Instead of thyme and rosemary, use dill or oregano. Each spice gives a new twist to the dish, making it fun to explore different flavors. For the full recipe, check out One-Pan Lemon Herb Salmon . After you enjoy your One-Pan Lemon Herb Salmon, store the leftovers right away. Let the dish cool to room temperature first. Then, place the salmon and veggies in an airtight container. This helps keep them fresh longer. You can store them in the fridge for up to three days. To reheat your leftovers, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes or until warm. Avoid using the microwave if you can. It can make the salmon dry. If you want to save your dish for later, freezing is a great option. Make sure the salmon and veggies are completely cool. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps them fresh for about three months. When ready to eat, thaw the dish overnight in the fridge. Reheat it as directed above. Enjoy your meal anytime! You can save time by using pre-marinated salmon. Many stores offer this option. You can skip making the marinade and just cook the salmon. Also, cut your veggies smaller for faster cooking. This will help them roast quicker. This dish goes well with many sides. Here are some ideas: - Rice or quinoa for a filling base - A fresh green salad with a light dressing - Garlic bread for a tasty crunch - Mashed potatoes for a creamy bite These sides balance well with the lemon and herbs in the salmon. Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight for the best results. You can also use the microwave if you're in a hurry. Just be careful not to cook it during defrosting. Adjust cooking time if your salmon is thicker. Always check that it flakes easily when done. For the complete details, refer to the Full Recipe. This blog post covered a simple and tasty One-Pan Lemon Herb Salmon recipe. We explored the main ingredients, cooking tips, and variations you can try. You can elevate your meal with fresh herbs and different veggies. Also, we shared storage tips to keep leftovers fresh. Try this dish, and enjoy the flavors and ease. Cooking should be fun and rewarding, and this recipe makes it easy. Happy cooking!

One-Pan Lemon Herb Salmon

Enjoy a delightful and easy meal with this One-Pan Lemon Herb Salmon recipe! Bursting with flavor, this dish features succulent salmon fillets roasted with fresh asparagus and cherry tomatoes, all drizzled in a zesty lemon herb marinade. Perfect for busy weeknights, it’s ready in just 25 minutes. Click through to explore the full recipe and transform your dinner into a delicious, healthy feast!
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Ingredients
  

4 salmon fillets, skin-on or skinless

2 tablespoons extra virgin olive oil

Juice and zest of 1 large lemon, divided

3 garlic cloves, finely minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Sea salt and freshly cracked black pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh asparagus spears, trimmed

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it's ready for roasting.

    In a small mixing bowl, combine the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried thyme, and dried rosemary. Season the mixture with a pinch of sea salt and freshly cracked black pepper. Whisk until the marinade is well blended.

      Arrange the salmon fillets in a large, rimmed baking sheet or a 9x13 inch baking dish. Pour the lemon herb marinade generously over each fillet, ensuring they are thoroughly coated for maximum flavor.

        Distribute the halved cherry tomatoes and trimmed asparagus uniformly around the salmon on the baking sheet, creating a colorful and vibrant presentation.

          Lightly drizzle a small amount of extra virgin olive oil over the vegetables, and sprinkle with additional sea salt and black pepper according to your preference.

            Place the baking sheet in the preheated oven and roast for 15-18 minutes. The salmon is done when it flakes easily with a fork and the asparagus is tender yet vibrant.

              Once cooked, carefully remove the pan from the oven and let it rest for a couple of minutes to lock in the flavors. Just before serving, garnish the dish with freshly chopped parsley to add a refreshing touch.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the salmon and vegetables directly from the baking sheet for a rustic look, and consider placing lemon wedges on the side for an extra citrusy kick!