Lemon-Herb Baked Salmon with Roasted Cherry Tomatoes & Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, restaurant-quality dinner, featuring perfectly flaky salmon topped with a zesty lemon-herb crust and vibrant roasted vegetables. This mediterranean-inspired sheet pan (gluten-free, high-protein) ready in about 33 minutes pairs salmon fillets, olive oil, large lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

Prep: 15 min Cook: 18 min Serves 4 Mediterranean cuisine 385 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 12 oz trimmed asparagus and 1 cup halved cherry tomatoes on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper; toss to coat.
  2. Step 2: Pat 1.5 lbs salmon fillets dry, then rub with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Squeeze juice from 1 large lemon over the salmon, then sprinkle with 2 tbsp finely chopped dill and 3 minced garlic cloves.
  3. Step 3: Arrange salmon on top of the vegetables on the baking sheet, then roast for 15-18 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp and slightly charred at the edges.

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Frequently asked questions

How long does Lemon-Herb Baked Salmon with Roasted Cherry Tomatoes & Asparagus take to make?

Total time is about 33 minutes (15 min prep + 18 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 Roasted Cherry Tomatoes & 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 salmon fillets from drying out.

Can I substitute ingredients in Lemon-Herb Baked Salmon with Roasted Cherry Tomatoes & 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 Roasted Cherry Tomatoes & 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 Roasted Cherry Tomatoes & Asparagus gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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