Sheet Pan Lemon-Dill Salmon with Cherry Tomatoes & Asparagus

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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.

Flaky salmon fillets with vibrant roasted cherry tomatoes and asparagus, finished with a zesty dill lemon glaze. This American-inspired sheet-pan recipe, ready in about 25 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 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (6 oz each), skin-on Salmon fillets
12 oz, trimmed Asparagus
1 cup Cherry tomatoes
3 tbsp Olive oil
1, thinly sliced Lemon
2 tbsp, chopped Fresh dill
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. Arrange asparagus and cherry tomatoes in a single layer on the pan, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat evenly.
Step 2: Place salmon fillets skin-side down on the pan, skin facing down. Drizzle with 1 tbsp olive oil, then sprinkle with garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
Step 3: Top salmon with half the lemon slices and half the fresh dill. Scatter remaining lemon slices and dill over the vegetables.
Step 4: Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp and slightly caramelized.
Step 5: Remove from oven, let rest for 3 minutes, then serve immediately with the pan juices spooned over the top.