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This easy sheet pan salmon with roasted balsamic tomatoes is topped with parmesan and panko breadcrumbs. It’s oven-baked alongside fresh tomatoes and asparagus, making it a perfect one-pan meal for meal prep.
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Easy Sheet Pan Salmon with Roasted Tomatoes

This easy sheet pan salmon with roasted balsamic tomatoes is topped with parmesan and panko breadcrumbs. It’s oven-baked alongside fresh tomatoes and asparagus, making it a perfect one-pan meal for meal prep.
Prep Time15 minutes
Cook Time20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: one pan, roasted tomatoes, salmon, sheet pan, sheet pan salmon, tomatoes
Servings: 4 people

Ingredients

For the Salmon:

  • 4 salmon fillets 6 ounces each
  • salt and freshly ground pepper to taste
  • ½ cup panko breadcrumbs
  • ½ cup parmesan cheese
  • 1 ½ tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp extra virgin olive oil
  • 2 ½ tbsp honey Dijon mustard or plain Dijon mustard

For the Tomatoes and Asparagus:

  • 1 pint Cloud 9® Bite-Sized Fruity Tomatoes
  • 2 garlic cloves minced, split
  • 2 tbsp balsamic vinegar split
  • 2 tbsp olive oil split
  • 1 tsp Italian seasoning split
  • salt and freshly ground black pepper to taste
  • 12 ounces of asparagus spears trimmed

Instructions

  • Preheat the oven to 425°F. Line a large-rimmed baking sheet with parchment paper. Pat the salmon dry with paper towels and season with salt and pepper.
  • In a small bowl, combine the panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, and olive oil.
  • Baste the honey dijon mustard evenly over the salmon fillets and sprinkle the panko mixture over the salmon. Press down gently with the back of a spoon to adhere the breadcrumbs to the salmon. Set aside.
  • Add cherry tomatoes, 1 minced garlic clove, 1 tbsp balsamic vinegar, 1 tbsp olive oil, ½ teaspoon Italian seasoning, and salt and pepper to a large mixing bowl. Toss gently to coat with seasoning and add to baking sheet. Set the mixing bowl to the side. Place the cherry tomatoes in the oven and bake for 5 minutes.
  • While the cherry tomatoes cook, add the asparagus to the mixing bowl and season with remaining garlic, balsamic vinegar, olive oil, Italian seasoning, and salt and pepper.
  • After 5 minutes, remove the cherry tomatoes from the oven and add the asparagus and salmon to the baking sheet.
  • Bake in the oven until the salmon is flaky and the panko breadcrumbs are golden brown, about 15 minutes, depending on the thickness of the salmon.
  • Top with the delicious balsamic roasted Cloud 9® Bite-Sized Fruity Tomatoes and enjoy!