Sheet pan salmon and asparagus is a healthy and delicious meal. It's ready in under 30 minutes and since it all cooks on one sheet pan pan clean up is a breeze!
Grease a large sheet pan and place it in the center of your oven. Preheat the oven to 400° F.
While the oven and the pan are preheating combine the butter, chili flakes, garlic, ½ teaspoon of salt, and chopped parsley. Stir to create a paste.
8 tablespoon Butter, ½ teaspoon Chili Flakes, 6 cloves Garlic, ⅓ cup Fresh Italian Parsley
Pat the salmon filets dry with paper towels and then rub the butter mixture over the top of the salmon.
6 Salmon Filets
Carefully remove the sheet pan from the oven. Place the salmon, skin side down in the center of the sheet pan. Leave about 1" of space between each filet.
Arrange the asparagus and tomatoes around the salmon. Drizzle the vegetables with olive oil, and sprinkle with the remaining salt and pepper. Slowly pour the lemon juice over the salmon and vegetables.
2 lb Fresh Asparagus, 1 pint Cherry Tomatoes, 1 tablespoon Olive Oil, 1 ½ teaspoon Salt, ½ teaspoon Pepper, ⅓ cup Lemon Juice
Bake in the preheated oven for 16-20 minutes or until the salmon flakes easily with a fork and reaches an internal temperature 145° F. Allow the salmon to rest for 3-5 minutes before serving.