Lemon-Herb Baked Salmon with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

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.

Flaky salmon fillets with a zesty lemon-herb crust, served atop a bed of roasted cherry tomatoes and garlic. This Mediterranean-inspired seafood recipe (gluten-free), ready in about 29 minutes, pairs salmon fillets, lemon juice, fresh dill 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 rice, quinoa, or a quick 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: 15 min Cook: 14 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat 4 salmon fillets dry with paper towels. Whisk together 2 tbsp lemon juice, 2 tbsp chopped fresh dill, 3 minced garlic cloves, and 1 tsp dried oregano.
  2. Step 2: Rub lemon-herb mixture evenly over salmon, pressing gently to adhere. Place salmon skin-side down on a parchment-lined baking sheet.
  3. Step 3: Toss 1 pint cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, and a pinch of salt. Arrange around salmon on the baking sheet.
  4. Step 4: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, and tomatoes are blistered and tender.

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