Sheet Pan Citrus-Glazed Salmon with Asparagus

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender salmon fillets glazed in a bright lemon-orange sauce, roasted alongside crisp asparagus and cherry tomatoes until perfectly tender. This Mediterranean-inspired sheet-pan recipe (gluten-free), ready in about 40 minutes, pairs salmon fillets, asparagus, cherry tomatoes 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 weekly meal plan and pairs well with rice, quinoa, or a quick 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

• 4 (6 oz) skinless salmon fillets
• 12 oz trimmed asparagus
• 8 oz halved cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp fresh orange juice
• 2 cloves minced garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss asparagus and cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a sheet pan.
2. Step 2: Roast vegetables for 10 minutes while preparing sauce: whisk lemon juice, orange juice, 1 tbsp olive oil, minced garlic, oregano, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.
3. Step 3: Place salmon on sheet pan over vegetables. Brush each fillet with 1 tbsp sauce, then drizzle remaining sauce over top. Roast 12-15 minutes until salmon flakes easily with a fork and vegetables are tender-crisp.
4. Step 4: Let rest 3 minutes before serving with pan juices.