Sheet Pan Salmon with Asparagus

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Fast, easy, and healthy sheet pan dinner



25 ounce portions salmon

1 small bunch fresh asparagus

1 cup thinly sliced purple cabbage

1 tablespoon olive oil


Pomegranate mignonette sauce:

2 tablespoons minced shallot

2 tablespoons white wine vinegar or rice vinegar

1 tablespoons pomegranate molasses

1 tablespoon water


Preheat oven to 425ºF. Lightly oil a sheet pan.

Sprinkle both sides of the salmon fillets with salt (maybe 1/4 teaspoon per fillet) and lay skin-side-down on half of the sheet pan. Toss asparagus and cabbage with olive oil and arrange on the other half of the sheet pan in as thin a layer as possible. Sprinkle with salt. Pop that in the oven and set a timer for 10 minutes.

While the sheet pan dinner cooks, combine the mignonette ingredients in a small bowl. Season with about 1/4 teaspoon salt (maybe more).

Check the sheet pan at 10 minutes. It may need about 2-5 minutes depending not he thickness of your fillets. When salmon is cooked to your liking, remove and plate the salmon and vegetables. Spoon some mignonette over each plate.


If you’d like a starch with this meal, buttered French bread is easy, and a simple rice pilaf can be started first and left to cook while the sheet pan bakes.

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