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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Getting kids excited about eating fish just got easier. This flavor-packed meal is sure to be a hit with the whole family. Ranch seasoning and a golden, crunchy coating give this salmon dish a kid-friendly vibe, and the adults will appreciate the simple pleasure of a succulent salmon fillet. The ample veggie sides are a fresh and tasty bonus. Round out the meal with warm crescent rolls for a total weeknight win!
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).
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.
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.
Top each salmon fillet with oil, ranch seasoning, and panko.
Cook until salmon is cooked through and golden and vegetables are tender. Serve with crescent rolls for the perfect meal!
Below are some tips on how to store and reheat your leftovers.
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.
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).
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.
Heat oven to 400°F.
Add salmon fillets to one side of the sheet pan.
Place asparagus on the other side of the pan. Add tomatoes on top of the asparagus. It’s okay for them to scatter around a bit. Drizzle 1 tablespoon olive oil over asparagus and tomatoes, and sprinkle with salt and pepper. Toss to coat the veggies in the seasoning.
Evenly drizzle remaining 4 tablespoons olive oil over salmon fillets.
Sprinkle 2 teaspoons of ranch seasoning on top of each salmon fillet, gently rubbing the seasoning into the oil.
Sprinkle 1 tablespoon of panko on top of each salmon fillet. Evenly distribute and gently press them into the olive oil and ranch mix.
Cook salmon and vegetables for 12 to 15 minutes or until the panko coating is golden brown, the internal temperature of the salmon reaches 145°F (use a food thermometer) and flakes easily with a fork, and asparagus is tender. Serve the salmon and vegetables immediately with a squeeze of lemon if desired.
