Sheet Pan Salmon with Asparagus and Tomatoes with a Mustard-Caper Vinaigrette


I'm always ready for a salmon dinner, and so is my family. My latest version is Sheet Pan Salmon with Asparagus and Tomatoes with a Mustard-Caper Vinaigrette, and it's a winner. The silky rich salmon is roasted alongside some favorites veggies and then drizzled with a briny-mustardy dressing. I just used it for the salmon, but the vinaigrette is so deliciousness that it can easily be used for the vegetables as well.


Ingredients for Sheet Pan Salmon with Asparagus and Tomatoes with a Mustard-Caper Vinaigrette :


Salmon:

2 pounds salmon fillet, cut into 4 pieces

1 pound asparagus, rinsed, trimmed, and dried

1-pint grape tomatoes, rinsed and dried

1 tablespoon olive oil

kosher salt

black pepper


Vinaigrette:

3 tablespoon extra virgin olive oil

zest of 1 lemon

2 tablespoons of fresh lemon juice

2 tablespoons capers, rinsed and dried

2 teaspoons Dijon mustard

1 teaspoon honey

1/4 teaspoon kosher salt

1/8 teaspoon black pepper


Time-Saving Tip: Prepare the salmon, vegetables and vinaigrette up to an hour before roasting; keep the fish refrigerated.


Let's see what we need.

We're ready to cook.


Combine the vinaigrette ingredients in a small jar. Shake well and set aside. If you don't have a small jar mix the dressing in a small bowl; set aside


Line a sheet pan with parchment paper. Cut the salmon into four pieces and place it on a parchment paper-lined pan. Toss each asparagus and tomatoes with two teaspoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon black pepper: surround the salmon with the vegetables. Brush the top of each fillet with one tablespoon of olive oil and season with salt and pepper. Bake in a preheated 450-degree oven for 10-12 minutes, depending on the thickness of the fish. Once cooked, drizzle the fish with the vinaigrette.


It's ready! Sheet Pan Salmon with Asparagus and Tomatoes with a Mustard-Caper Vinaigrette is delicious and a snap to prepare. It's perfect for a busy weeknight yet special enough to serve to guests. The vinaigrette is so good that soon you'll be making it for your salads, too.


Enjoy!

Sheet Pan Salmon with Asparagus and Tomatoes with a Mustard-Caper Vinaigrette :

main


Salmon:

  • 2 pounds salmon fillet, cut into 4 pieces

  • 1 pound asparagus, rinsed, trimmed, and dried

  • 1-pint grape tomatoes, rinsed and dried

  • 1 tablespoon olive oil

  • kosher salt

  • black pepper


Vinaigrette:

  • 3 tablespoon extra virgin olive oil

  • zest of 1 lemon

  • 2 tablespoons of fresh lemon juice

  • 2 tablespoons capers, rinsed and dried

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • Combine the vinaigrette ingredients in a small jar. Shake well and set aside. If you don't have a small jar mix the dressing in a small bowl; set aside

  • Line a sheet pan with parchment paper. Cut the salmon into four pieces and place it on a parchment paper-lined pan. Toss each asparagus and tomatoes with two teaspoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon black pepper: surround the salmon with the vegetables. Brush the top of each fillet with one tablespoon of olive oil and season with salt and pepper. Bake in a preheated 450-degree oven for 10-12 minutes, depending on the thickness of the fish. Once cooked, drizzle the fish with the vinaigrette.

  • Time-Saving Tip: Prepare the salmon, vegetables and vinaigrette up to an hour before roasting; keep the fish refrigerated.

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