Slow Baked Sheet-Pan Salmon

None · Summer · 90 min · Serves 4 · By The Lesapor Kitchen

This slow-baked salmon is perfect for a relaxing weekend dinner. It's simple yet flavorful, making it a healthy choice for summer evenings. Pair it with your favorite summer vegetables for a complete meal.

Ingredients

• 1 1/2 pounds salmon fillet, skin-on
• 2 tablespoons olive oil
• 1 lemon, sliced into rounds
• 4 sprigs fresh dill
• 3 cloves garlic, minced
• 1 pound asparagus, trimmed
• 2 cups cherry tomatoes, halved
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat your oven to 275°F (135°C). Line a large sheet pan with parchment paper.
2. Place the salmon fillet in the center of the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with flaky sea salt and freshly ground black pepper.
3. Arrange lemon slices and dill sprigs over the salmon. Sprinkle minced garlic over the entire fish.
4. In a bowl, toss the asparagus and cherry tomatoes with the remaining olive oil, salt, and pepper. Spread them around the salmon on the sheet pan.
5. Bake the salmon and vegetables in the preheated oven for 50-60 minutes, or until the salmon is just cooked through and tender.
6. Remove the sheet pan from the oven and let it rest for 5 minutes before serving the salmon with the roasted vegetables.