Sheet Pan Tilapia with Spring Vegetables and Lemon

I love finding recipes that make weeknight dinners feel effortless and delicious, and this sheet pan tilapia is definitely one of them. The simplicity of roasting everything on one pan means less cleanup, which is always a win in my book! It comes together quickly, making it perfect for those busy evenings when you still want a wholesome and flavorful meal without a lot of fuss. Even if you're new to cooking, you'll find this recipe incredibly straightforward and rewarding.

Ingredients

• 4 (6-ounce) tilapia fillets
• 1 pound asparagus, trimmed
• 1 pint cherry tomatoes, halved
• 1 red onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1 lemon, thinly sliced

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, combine the trimmed asparagus, halved cherry tomatoes, and sliced red onion.
3. Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat evenly.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Pat the tilapia fillets dry with paper towels. Drizzle them with the remaining 1 tablespoon of olive oil and season with salt and pepper.
6. Nestle the tilapia fillets among the vegetables on the baking sheet.
7. Arrange the lemon slices over the tilapia and vegetables.
8. Bake for 15-20 minutes, or until the tilapia is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
9. Serve immediately, with extra lemon wedges if desired.