Roasted Salmon with Tomatoes, Asparagus and Green Goddess Dressing

This is the springtime dinner we all need🌿 Roasted salmon with blistered tomatoes, tender asparagus, and our vibrant green goddess dressing—made all on one sheet pan 🙌 Whether you’re hosting a gathering or just need a quick and satisfying weeknight dinner, this sheet pan meal comes together in minutes and delivers big on flavor and presentation. It’s the kind of beautiful, crowd-pleasing recipe you’ll come back to whenever you’re not quite sure what to serve—but want to impress, effortlessly. Make sure to Save this one!

Serves 4

4 salmon filets (about 5 oz each)
1 bunch asparagus
12 oz. grape tomatoes on the vine
2 tablespoons olive oil (we used @brightland Arise which is Basil infused)
Kosher Salt
White Pepper
Green Godess Dressing for drizzling

Green Goddess Dressing:
1 cup dill, lightly packed
1 cup parsley, lightly packed
1 cup basil, lightly packed
1/4 cup ice water
2 cloves of garlic, peeled and smashed
2 scallions, cleaned and trimmed into 1” pieces
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
3/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 teaspoon ground white pepper

Combine dill, parsley, basil, scallions and garlic in a food processor and pulse a few times. Add ice water and process until finely chopped. (The ice water will shock the herbs and preserve the color.). Remove herb mixture to a bowl and fold in lemon juice, Greek yogurt, mayonnaise, salt and pepper. Let it sit in the fridge for at least an hour to allow flavors to combine-season to taste.

Preheat oven to 425 degrees

Line a baking sheet with parchment paper. Place salmon filets, asparagus and tomoaes on top. Drizzle everything with olive oil, sprinkle with kosher salt and white pepper. Roast for 9-12 minutes for medium. We always suggest using a wireless thermometer for that perfect cook!

Plate the salmon, asparagus and tomatoes and drizzle with the gg dressing. Enjoy!