Smoky Paprika Salmon with Roasted Cherry Tomatoes
Flaky salmon fillets with a smoky spice crust served atop a bed of roasted cherry tomatoes. This mediterranean-inspired sheet pan (high-protein) ready in about 24 minutes pairs (5 oz each) salmon fillets, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.
Ingredients
- 4 (5 oz each) salmon fillets
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 2 cloves garlic
- 1 tbsp fresh dill
- 1/2 lemon
- 1 tsp maple syrup
Instructions
- Step 1: Preheat oven to 400°F. Pat salmon dry. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Step 2: Mix smoked paprika, 1/2 tsp garlic (minced), and 1 tsp olive oil. Rub over salmon fillets.
- Step 3: Place salmon on top of tomatoes. Roast for 12-14 minutes until salmon flakes easily with a fork.
- Step 4: While salmon cooks, mince remaining garlic and fresh dill. Squeeze lemon over tomatoes. Add maple syrup and mix with 1 tbsp olive oil.
- Step 5: Drizzle lemon-maple sauce over roasted tomatoes and salmon. Garnish with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika Salmon with Roasted Cherry Tomatoes take to make?
Total time is about 24 minutes (10 min prep + 14 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 Smoky Paprika Salmon with Roasted 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 (5 oz each) salmon fillets from drying out.
Can I substitute ingredients in Smoky Paprika Salmon with Roasted 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 Smoky Paprika Salmon with Roasted 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 Smoky Paprika Salmon with Roasted Cherry Tomatoes high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 14-minute recipe. Would bump up the spice level though.
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