Time: 30 minutes
Yield: 4 servings
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 taste
Preheat the oven to 400 degrees F.
Grease a 15x10x1-inch baking pan.
Place the salmon in the prepared baking pan.
In a small bowl, combine the oil, balsamic vinegar, rosemary, garlic, and salt.
Pour half of the oil mixture over the salmon.
In a large bowl, place the asparagus and red pepper.
Drizzle the asparagus and red pepper with the remaining oil mixture and toss to coat.
Arrange the asparagus and red pepper mixture around the salmon in the pan.
Sprinkle the salmon mixture with pepper.
Bake the salmon mixture until the salmon flakes easily with a fork and the vegetables are tender, for about 12-15 minutes.
Serve with lemon wedges.