Lemon-Dill Salmon with Asparagus & Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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.

Perfectly seared salmon fillets paired with tender asparagus and sweet tomatoes, finished with a zesty lemon-dill sauce in just one pan. This Mediterranean-inspired one-pot recipe (whole30), ready in about 20 minutes, pairs salmon fillets, asparagus, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, 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: 8 min Cook: 12 min Serves 2 Mediterranean cuisine 390 cal/serving

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Ingredients

10 oz, skin-on salmon fillets
1 bunch, trimmed asparagus
1 cup cherry tomatoes
1, thinly sliced lemon
2 tbsp, chopped fresh dill
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Pat salmon dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Place salmon skin-side down and cook undisturbed for 4 minutes until skin is crisp and golden.
Step 3: Flip salmon and add asparagus and cherry tomatoes to the skillet, arranging around the salmon.
Step 4: Scatter lemon slices over the top, reduce heat to medium-low, and cover with a lid. Cook for 8 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
Step 5: Remove salmon and vegetables from skillet, transfer to a plate, and sprinkle with chopped dill before serving.