Sheet Pan Lemon Herb Mahi Mahi with Asparagus and Cherry Tomatoes

I absolutely love this sheet pan dinner because it’s a lifesaver on busy weeknights. The combination of flaky fish, crisp-tender asparagus, and sweet cherry tomatoes is so satisfying, and the lemon-herb dressing ties it all together beautifully. You get a restaurant-worthy meal with minimal cleanup, which is exactly what I look for. Don't be intimidated if you're new to cooking; this recipe is incredibly straightforward and forgiving.

Ingredients

• 4 (6-ounce) Mahi Mahi fillets
• 1 pound asparagus, trimmed
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the olive oil, lemon juice, dill, parsley, minced garlic, salt, and pepper until well combined.
3. Add the trimmed asparagus and cherry tomatoes to the bowl with the dressing. Toss gently to coat everything evenly.
4. Arrange the dressed asparagus and cherry tomatoes in a single layer on one side of the prepared baking sheet.
5. Pat the Mahi Mahi fillets dry with paper towels. Place the fillets on the empty side of the baking sheet.
6. Spoon any remaining dressing from the bowl over the Mahi Mahi fillets.
7. Bake for 15-20 minutes, or until the Mahi Mahi is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
8. Serve immediately, with lemon wedges if desired.