Oven-Roasted Salmon with Garlic Asparagus and Cherry Tomatoes

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

Juicy salmon fillets roasted alongside garlic-infused asparagus and sweet cherry tomatoes for a vibrant, paleo-friendly seafood dinner. This mediterranean-inspired paleo (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.

★ 4.0 (14 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Oven-Roasted Salmon with Garlic Asparagus and Cherry Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 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 Oven-Roasted Salmon with Garlic Asparagus and Cherry Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Oven-Roasted Salmon with Garlic Asparagus and Cherry Tomatoes?

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 Oven-Roasted Salmon with Garlic Asparagus and Cherry Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Oven-Roasted Salmon with Garlic Asparagus and Cherry Tomatoes paleo?

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

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