Sheet-Pan Salmon with Asparagus and Tomatoes

Recipe Ingredients

Add these items to your shopping list to make Sheet-Pan Salmon with Asparagus and Tomatoes.

Salmon Fillets: Try to find 4 salmon fillets (about 6 to 8 ounces each) that are similar in size and thickness, so they cook evenly. Center-cut salmon fillets are a popular choice. Skin-on or skinless will work in this recipe.

Asparagus: For the freshest asparagus, look for consistently-sized stalks with firm, straight spears and closed tips. Before cooking, snap off the woody ends of the stalks.

Cherry Tomatoes: Cherry, grape, pear—any small variety of tomatoes will work well here. Pick your favorite!

Ranch Seasoning Mix: This is the secret, kid-friendly ingredient. You’ll need 8 teaspoons, which is about what’s in a 1-ounce packet. 

Progresso™ Plain Panko Crispy Bread Crumbs: Panko gives the salmon its crispy coating, an exciting textural contrast to the soft flesh of the salmon. 

You’ll Also Need: Salt, pepper, olive oil, lemon wedges (optional).

How to Make Sheet-Pan Salmon with Asparagus and Tomatoes

Here’s a quick look at how easy it is to make Sheet-Pan Salmon with Asparagus and Tomatoes. For more details, follow the recipe.

1. Add Salmon and Veggies to the Pan

Add the salmon fillets to one side of the sheet pan. Add the veggies to the other side of the pan, and season with oil, salt, and pepper.

2. Season and Top Salmon

Top each salmon fillet with oil, ranch seasoning, and panko.

3. Cook and Serve

Cook until salmon is cooked through and golden and vegetables are tender. Serve with crescent rolls for the perfect meal!

How to Store (and Reheat) Sheet-Pan Salmon with Tomatoes and Asparagus

Below are some tips on how to store and reheat your leftovers.

Refrigerator

Store leftover salmon and veggies in an airtight food storage container in the fridge for 2 to 3 days. Refrigerate any leftovers within 2 hours of serving.

Reheating

To reheat the salmon and veggies, place on an oven-safe plate, sheet pan, or baking dish. Heat uncovered in a 275°F oven for 10 to 15 minutes or until internal temperature of the salmon is at least 145°F (use a food thermometer).

Choosing Your Salmon

It can be easy to get overwhelmed with all the options at the seafood counter, but picking out salmon doesn’t have to be complicated.

Farm-raised Atlantic salmon is more forgiving to cook, staying moist even if slightly overcooked, and is generally more affordable. Wild-caught salmon has a richer flavor, but because it's leaner, you'll want to watch it carefully as it can become dry if overcooked. Both are great options. If you can, try to find salmon that hasn’t been previously frozen.

Whatever type of salmon you choose, make sure to pick firm, fresh fish with vibrant pink or orange flesh.