Baked Lemon-Herb Salmon with Asparagus and Cherry Tomatoes
Oven-baked salmon fillets infused with fresh lemon and herbs, served with roasted asparagus and juicy cherry tomatoes. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 28 minutes pairs 6 oz each salmon fillets, trimmed asparagus spears, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cup, halved cherry tomatoes
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tbsp chopped fresh dill
- 1 tsp sea salt
- 3/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. On a large baking sheet, arrange 1 lb trimmed asparagus spears and 1 cup halved cherry tomatoes. Drizzle with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper, then toss to coat evenly.
- Step 2: Place 4 salmon fillets, skin side down, on the baking sheet among the vegetables. Drizzle salmon with remaining 1 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 2 tbsp chopped fresh dill, 1/2 tsp sea salt, and 1/2 tsp black pepper.
- Step 3: Bake for 15-18 minutes until salmon flakes easily with a fork and vegetables are tender but still vibrant.
- Step 4: Remove from oven and let sit for 3 minutes before serving. Spoon roasted vegetables alongside salmon and garnish with additional dill if desired.
Frequently asked questions
How long does Baked Lemon-Herb 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-Herb Salmon with Asparagus and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.
Can I substitute ingredients in Baked Lemon-Herb 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-Herb 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-Herb 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.
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