Speedy Herb-Roasted Salmon with Asparagus & Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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.

A restaurant-worthy salmon dish with crisp-tender asparagus and sweet cherry tomatoes—roasted to perfection in 20 minutes. This Mediterranean-inspired sheet-pan recipe (whole30), ready in about 23 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 5 min Cook: 18 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 (6 oz each), skin-on salmon fillets
1 bunch, trimmed and cut into 2-inch pieces asparagus
1 cup cherry tomatoes
2 tbsp olive oil
1, thinly sliced lemon
1 tsp, chopped dill
1/2 tsp garlic powder
3/4 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Place asparagus and cherry tomatoes in a single layer on the baking sheet. Drizzle with 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat.
Step 3: Arrange salmon fillets skin-side down on top of the vegetables. Rub with remaining 1 tbsp olive oil, then season evenly with garlic powder, 1/4 tsp salt, and 1/8 tsp pepper.
Step 4: Scatter lemon slices and chopped dill over the salmon. Roast for 15-18 minutes, or until salmon flakes easily with a fork and vegetables are tender and slightly charred at the edges.
Step 5: Let rest for 2 minutes before serving with extra lemon wedges.