Sheet Pan Lemon-Dill Salmon with Roasted Asparagus and Cherry Tomatoes

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

A vibrant and simple sheet pan salmon dish with bright lemon and dill flavors paired with roasted asparagus and sweet cherry tomatoes. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs (6 oz each) salmon fillets, lemon juice, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, arrange 4 salmon fillets skin side down. Drizzle 3 tbsp lemon juice and 2 tbsp avocado oil evenly over the fillets. Sprinkle 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp lemon zest, and 2 tbsp chopped fresh dill over the salmon.
  2. Step 2: Toss 1 lb trimmed asparagus spears and 1 pint cherry tomatoes with a light drizzle of avocado oil and a pinch of sea salt. Spread vegetables evenly around salmon on the baking sheet.
  3. Step 3: Roast everything in the oven for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender but still vibrant.
  4. Step 4: Remove from oven and serve salmon with the roasted asparagus and cherry tomatoes immediately, garnished with extra fresh dill if desired.

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Frequently asked questions

How long does Sheet Pan Lemon-Dill Salmon with Roasted 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 Sheet Pan Lemon-Dill Salmon with Roasted 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 Sheet Pan Lemon-Dill Salmon with Roasted 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 Sheet Pan Lemon-Dill Salmon with Roasted Asparagus and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sheet Pan Lemon-Dill Salmon with Roasted Asparagus and Cherry Tomatoes whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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