Sheet Pan Lemon-Glazed Salmon with Asparagus and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Wild-caught salmon roasted with a zesty lemon infusion, served alongside tender asparagus and sweet cherry tomatoes for a vibrant, anti-inflammatory dinner. This American-inspired sheet-pan recipe, ready in about 30 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 350 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: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1 lb, trimmed asparagus
1 cup cherry tomatoes
1, thinly sliced lemon
2 tbsp olive oil
2 cloves, minced garlic
1 tsp sea salt
1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on a parchment-lined sheet pan, then season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Arrange asparagus and cherry tomatoes around salmon, then drizzle with 1 tbsp olive oil, 2 minced garlic cloves, and lemon slices. Season with remaining salt and pepper.
Step 3: Roast for 12-15 minutes until salmon is opaque and flakes easily, and vegetables are tender-crisp with slight caramelization.