One-Pan Bruschetta Salmon and Asparagus

This one-pan bruschetta salmon and asparagus is so simple to make, it’s ready from start to finish in less than 30 mins, yet full of flavor!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4



  • 1 cup of cherry tomatoes, cut into pieces
  • ¼ red onion, diced
  • 6-8 basil leaves, finely chopped
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • Salt & pepper, to taste
  • ¼ tsp garlic powder
  • 4 fillets salmon
  • 1 Tbsp dried oregano
  • Salt & pepper, to taste
  • 1 pound asparagus, stems trimmed
  • 1 Tbsp olive oil


  1. Preheat oven to 375.
  2. Make bruschetta topping by combining tomatoes, red onion, basil, olive oil, vinegar, salt, pepper and garlic powder in a bowl and mix together. Set aside and let marinate.
  3. Line a baking sheet with parchment paper for easy clean-up.
  4. Place salmon in the middle of the pan, skin side down, and sprinkle salt, pepper and oregano onto fillets.
  5. Arrange asparagus around the salmon. Drizzle olive oil, salt and pepper onto asparagus.
  6. Bake 13-15 minutes, or until salmon flakes easily with a fork and asparagus is tender.
  7. Remove from oven and top each salmon fillet with bruschetta.

Recipe Notes

 I always serve this with a salad and if I have leftover bruschetta, I toss it in the salad!