Lemon-Herb Baked Salmon with Cherry Tomatoes and Asparagus
Bright lemon zest and briny olives elevate simple baked salmon, served with roasted vegetables for a vibrant, restaurant-quality dinner in under 30 minutes. This mediterranean-inspired one pot (gluten-free) ready in about 29 minutes pairs (6 oz each), skin-on salmon fillets, olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1/4 cup, pitted kalamata olives
- 1 cup cherry tomatoes
- 1 bunch (12 oz), trimmed asparagus
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Pat salmon fillets dry, then rub with 1 tbsp olive oil, lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. Place skin-side down on the baking sheet.
- Step 3: Arrange asparagus and cherry tomatoes around salmon, drizzle with remaining 1 tbsp olive oil, and sprinkle with minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 4: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp.
- Step 5: Top with fresh dill and kalamata olives before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Baked Salmon with Cherry Tomatoes and Asparagus 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-Herb Baked Salmon with Cherry Tomatoes and Asparagus?
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-Herb Baked Salmon with Cherry Tomatoes and Asparagus?
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-Herb Baked Salmon with Cherry Tomatoes and Asparagus 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 Lemon-Herb Baked Salmon with Cherry Tomatoes and Asparagus gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this lemon-herb are incredible.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
