Baked Lemon-Garlic Salmon with Asparagus and Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender salmon fillets baked with bright lemon and garlic flavors, accompanied by roasted asparagus and sweet cherry tomatoes for a fresh Whole30 seafood dinner. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 28 minutes, pairs salmon fillets, asparagus spears, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 4 salmon fillets (6 oz each) on a large baking sheet lined with parchment paper.
  2. Step 2: Toss 1 lb trimmed asparagus and 1 pint cherry tomatoes with 2 tbsp olive oil, 1 tsp sea salt, and 1/4 tsp black pepper. Spread the vegetables around the salmon fillets on the baking sheet.
  3. Step 3: Drizzle the salmon with remaining 1 tbsp olive oil and sprinkle 3 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper evenly over fillets.
  4. Step 4: Top each salmon fillet with 2 lemon slices. Bake for 15-18 minutes or until salmon flakes easily with a fork and vegetables are tender.
  5. Step 5: Remove from oven and garnish with 2 tbsp chopped fresh parsley before serving.

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