Sheet Pan Herb-Crusted Salmon with Asparagus and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 sheet pan roast of salmon seasoned with fresh herbs, paired with tender asparagus and burst cherry tomatoes for a Whole30-friendly dinner. This Mediterranean-inspired Whole30 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 370 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 370 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
1 lb, trimmed asparagus spears
1 pint cherry tomatoes
2 tbsp, chopped fresh parsley
1 tbsp, chopped fresh dill
3 garlic cloves
1 tsp lemon zest
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, arrange 4 salmon fillets skin side down. Toss 1 lb trimmed asparagus and 1 pint cherry tomatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper, then spread around the salmon.
Step 2: Mince 3 garlic cloves finely and combine with 1 tsp lemon zest, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread this herb mixture evenly over the top of each salmon fillet.
Step 3: Roast in the oven for 12-15 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender.
Step 4: Serve salmon with roasted asparagus and tomatoes drizzled with pan juices.