Lemon Herb Salmon with Roasted Asparagus & Burst Cherry Tomatoes
This elegant sheet-pan dinner brings together flaky wild salmon, bright lemon, fresh herbs, caramelized cherry tomatoes, and tender asparagus in a meal that feels restaurant-worthy yet remains simple enough for a weeknight table. Rich in omega-3 fats, protein, antioxidants, and vibrant vegetables, it's a beautiful example of how healing food can be both deeply nourishing and visually stunning.The roasted tomatoes become naturally sweet and jammy, while fresh lemon and herbs brighten every bite. It's a meal designed to satisfy the whole family while easily adapting for softer texture needs during recovery.
Ingredients
Salmon
- 1½ pounds wild-caught salmon fillet
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves minced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh rosemary finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Vegetables
- 1 pound asparagus trimmed
- 2 cups cherry tomatoes
- 1 small red onion sliced into wedges
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
For Serving
- 1 lemon sliced
- Additional fresh parsley
Instructions
- Preheat oven to 400°F (205°C).
- Line a sheet pan with parchment paper.
- Place asparagus, tomatoes, and red onion on one side of the pan.
- Drizzle vegetables with olive oil and season with salt and pepper.
- In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, rosemary, salt, and pepper.
- Place salmon on the remaining side of the pan and brush generously with the lemon herb mixture.
- Arrange lemon slices over the salmon.
- Roast for 18–20 minutes, or until salmon flakes easily with a fork and vegetables are tender.
- Remove from oven and allow to rest for 3 minutes.
- Garnish with additional parsley before serving.