Lemon-Dill Crusted Salmon with Roasted Asparagus and Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, healthy dinner featuring succulent salmon fillets coated in a zesty herb crust, served atop perfectly roasted vegetables with a bright lemon-dill sauce. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) Salmon fillets, Olive oil, finely chopped Fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp fresh dill, 1 tbsp fresh parsley, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pat 4 salmon fillets (6 oz each) dry with paper towels, then rub the herb mixture evenly over both sides until fully coated.
  2. Step 2: Preheat oven to 425°F. On a large sheet pan, toss 12 oz trimmed asparagus and 12 oz halved cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Arrange the salmon fillets skin-side down on top of the vegetables.
  3. Step 3: Roast for 12-15 minutes until the salmon is opaque in the center and flakes easily with a fork, or until it reaches an internal temperature of 145°F.
  4. Step 4: While the salmon roasts, whisk together 1 tbsp lemon juice, 1 tbsp olive oil, and 1/2 tsp lemon zest for the sauce until emulsified.
  5. Step 5: Remove the sheet pan from the oven, let the salmon rest for 2 minutes, then serve immediately with the roasted vegetables and drizzle with the lemon-dill sauce.

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Frequently asked questions

How long does Lemon-Dill Crusted Salmon with Roasted Asparagus and Cherry Tomatoes take to make?

Total time is about 30 minutes (15 min prep + 15 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 Lemon-Dill Crusted Salmon with Roasted 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 Lemon-Dill Crusted Salmon with Roasted 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 Lemon-Dill Crusted Salmon with Roasted 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.

What goes well with Lemon-Dill Crusted Salmon with Roasted Asparagus and Cherry Tomatoes?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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