Oven-Roasted Salmon with Garlic Asparagus and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy salmon fillets roasted alongside garlic-infused asparagus and sweet cherry tomatoes for a vibrant, paleo-friendly seafood dinner. This Mediterranean-inspired paleo recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, asparagus spears, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Ingredients

• 2 pieces (6 oz each) salmon fillets
• 1 bunch (about 12 spears), trimmed asparagus spears
• 1 cup halved cherry tomatoes
• 3 cloves thinly sliced garlic cloves
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp chopped for garnish fresh dill

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Instructions

1. Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, toss 1 bunch trimmed asparagus and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 3 thinly sliced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper. Arrange vegetables in a single layer.
2. Step 2: Nestle 2 salmon fillets (6 oz each) skin-side down among the vegetables. Drizzle the salmon with 1 tbsp olive oil, 1 tbsp lemon juice, and sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper.
3. Step 3: Roast in the oven for 12-15 minutes until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
4. Step 4: Remove from oven and garnish with 1 tbsp chopped fresh dill before serving.