Parchment-Baked Salmon with Asparagus and Cherry Tomatoes
A simple, elegant dish where salmon and spring vegetables bake gently in parchment paper, infused with lemon and dill for a bright, restaurant-quality meal. This american-inspired seafood ready in about 33 minutes pairs (6 oz each) salmon fillets, halved cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each) salmon fillets
- 1 cup, trimmed and cut into 1-inch pieces asparagus
- 1/2 cup, halved cherry tomatoes
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 sheets (12x12 inches) parchment paper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place salmon fillets on one parchment sheet, arranging asparagus and cherry tomatoes around them.
- Step 2: Drizzle with 2 tbsp olive oil, then sprinkle with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp lemon zest, and 2 tbsp fresh dill.
- Step 3: Squeeze 1 tbsp lemon juice over the vegetables, then fold parchment edges together to seal tightly.
- Step 4: Place sealed packet on a baking sheet and bake for 15-18 minutes until salmon is opaque and vegetables are tender.
- Step 5: Carefully open packet to release steam and serve immediately.
Frequently asked questions
How long does Parchment-Baked Salmon with Asparagus and Cherry Tomatoes 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 Parchment-Baked Salmon with Asparagus and Cherry Tomatoes?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Parchment-Baked Salmon with 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 Parchment-Baked Salmon with 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.
What goes well with Parchment-Baked Salmon with Asparagus and Cherry Tomatoes?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
