Lemon-Scented Salmon with Roasted Asparagus and 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 developed and reviewed.

A simple one-pan meal featuring salmon fillets baked with fresh lemon and vegetables for a nutrient-dense, Whole30-compliant dinner. This American-inspired sheet-pan recipe (whole30), ready in about 33 minutes, pairs salmon fillets, lemon, asparagus 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 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: 15 min Cook: 18 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 4 salmon fillets (6 oz/170g each, 24 oz/680g total) skin-side down on a parchment-lined baking sheet. Top each with 2 lemon wedges.
  2. Step 2: Arrange 12 oz (340g) trimmed asparagus and 1 cup (150g) cherry tomatoes around the salmon. Drizzle with 3 tbsp olive oil, then add 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Toss vegetables to coat.
  3. Step 3: Roast for 15-18 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender with slightly caramelized edges.

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