Lemon-Dill Roasted Salmon with Asparagus and Cherry Tomatoes
A bright spring dinner featuring pan-seared salmon with a lemon-dill crust, roasted alongside asparagus and cherry tomatoes until perfectly caramelized and tender. This mediterranean-inspired vegetarian ready in about 29 minutes pairs (6 oz each) skin-on salmon fillets, olive oil, juiced and zested lemon 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 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 (6 oz each) skin-on salmon fillets
- 2 tbsp olive oil
- 1 juiced and zested lemon
- 2 tbsp chopped fresh dill
- 3 minced garlic cloves
- 12 oz trimmed asparagus
- 8 oz halved cherry tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat salmon fillets dry, then rub with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped dill, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Toss 12 oz trimmed asparagus and 8 oz halved cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
- Step 3: Place salmon skin-side down on the baking sheet among the vegetables. Roast for 12-14 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp with lightly browned edges.
- Step 4: Let salmon rest for 3 minutes before serving. Garnish with extra lemon wedges and dill sprigs, and serve immediately with the roasted vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Roasted Salmon with Asparagus and Cherry Tomatoes take to make?
Total time is about 29 minutes (15 min prep + 14 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 Roasted 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 olive oil from drying out.
Can I substitute ingredients in Lemon-Dill Roasted 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 Lemon-Dill Roasted 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.
What goes well with Lemon-Dill Roasted Salmon with Asparagus and Cherry Tomatoes?
Mediterranean vegetarian 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.
What others are saying
- ★★★★★
The flavors in this lemon-dill are incredible.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
