Baked Lemon-Garlic Salmon with Asparagus and Cherry Tomatoes
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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 lb, trimmed asparagus spears
- 1 pint (about 12 oz) cherry tomatoes
- 1 large, thinly sliced lemon
- 3 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Arrange 4 salmon fillets (6 oz each) on a large baking sheet lined with parchment paper.
- 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.
- 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.
- 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.
- Step 5: Remove from oven and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Baked Lemon-Garlic Salmon with Asparagus and Cherry Tomatoes take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemon-Garlic Salmon with Asparagus and Cherry Tomatoes?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Baked Lemon-Garlic Salmon with Asparagus and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Garlic Salmon with Asparagus and Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Lemon-Garlic Salmon with Asparagus and Cherry Tomatoes whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
