Salmon with Asparagus and Cherry Tomatoes
Elevate your weeknight dinner game with this vibrant and wholesome Salmon with Asparagus and Cherry Tomatoes recipe! Juicy salmon fillets are rubbed with a zesty blend of paprika, lemon, and olive oil, then roasted alongside tender asparagus spears and sweet burst cherry tomatoes for a one-pan meal that’s both nourishing and flavorful. The roasted garlic and fresh thyme add aromatic depth, while lemon slices infuse the dish with a bright, citrusy finish. Ready in just 30 minutes, this easy-to-make, low-carb dinner is perfect for busy evenings or when you're craving something fresh and satisfying. Serve it straight from the oven with an optional drizzle of olive oil or a squeeze of extra lemon juice for a meal that tastes as good as it looks!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 pound asparagus spears
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 1 whole lemon
- 3 cloves garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Trim the tough ends off the asparagus spears and place them on the baking sheet. Add the cherry tomatoes to the same sheet.
Drizzle 2 tablespoons of olive oil over the asparagus and cherry tomatoes. Mince the garlic cloves and sprinkle them evenly on top.
Season the vegetables with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and thyme leaves. Toss to coat everything evenly and spread them out in a single layer.
In a small bowl, mix 1 tablespoon olive oil, the juice of half the lemon, paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Pat the salmon fillets dry with a paper towel and rub the oil and spice mixture evenly over the fillets.
Nestle the salmon fillets between the asparagus and cherry tomatoes on the baking sheet.
Slice the remaining half of the lemon into thin rounds and place a slice on top of each salmon fillet.
Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
Remove the baking sheet from the oven and let it rest for 2-3 minutes. Serve warm with an optional extra drizzle of olive oil or a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.9 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
