Sheet Pan Lemon-Herb Salmon with Cherry Tomatoes and Asparagus

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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 drafted and published.

Flaky salmon fillets baked with cherry tomatoes and asparagus in a bright lemon-herb sauce, all on one sheet pan for a healthy, restaurant-quality meal. This American-inspired sheet-pan recipe, 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 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: 15 min Cook: 25 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 (6 oz each), skin-on salmon fillets
1 bunch (12 oz), trimmed and cut into 2-inch pieces asparagus
1 cup cherry tomatoes
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 lemon wedges
1 tablespoon, chopped fresh dill

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Instructions

Step 1: Preheat oven to 425°F (220°C). Place 1 bunch asparagus (trimmed and cut into 2-inch pieces) and 1 cup cherry tomatoes on a large sheet pan; drizzle with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat evenly.
Step 2: Roast vegetables for 10 minutes until asparagus is tender-crisp and tomatoes are slightly burst.
Step 3: Pat 4 salmon fillets dry with paper towels. Mix 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; rub evenly over salmon fillets.
Step 4: After 10 minutes, remove sheet pan from oven, push vegetables to one side, and place salmon fillets skin-side up on the pan.
Step 5: Return pan to oven and bake for 12-15 minutes until salmon is opaque and flakes easily with a fork.
Step 6: Remove from oven, garnish with lemon wedges and 1 tablespoon chopped fresh dill, and serve immediately.