Name: Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Cuisine: American
Ingredients: 4 pieces salmon fillets (6 oz each), skin optional; 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp olive oil; 1 tsp Dijon mustard; 2 cloves garlic, grated; 1/2 tsp salt; 1/4 tsp pepper; 3 bunches asparagus, trimmed; 200g cherry tomatoes; Grated Parmesan cheese (to taste); Chopped fresh parsley (to garnish); Fresh lemon wedges (for serving)

Jump to Recipe·Print Recipe· 3.8 from 76 reviews

If you are craving a meal that is as vibrant as it is flavorful, the Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe is a true winner. This dish combines tender salmon fillets with crisp asparagus and burst-of-sweetness cherry tomatoes, all kissed by bright lemon and finished with a nutty Parmesan sprinkle. The simplicity of the ingredients allows every flavor to shine, creating a dinner that feels fresh, wholesome, and completely satisfying. Whether you’re cooking for a weeknight family meal or an elegant gathering, this recipe delivers that perfect balance of nutrition and luxurious taste.

Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe - Recipe Image

Ingredients You’ll Need

With only a handful of ingredients, this recipe stays straightforward while packing a punch in taste. Each component plays a crucial role, from the tart lemon zest amplifying the salmon’s richness to the Parmesan adding a savory finish that leaves you wanting more.

Salmon fillets: Choose fresh, firm fillets with or without skin based on preference; the star protein in this recipe.
Lemon zest: Adds zesty brightness that livens up the entire dish.
Lemon juice: Provides a refreshing tang, tenderizing the salmon and complementing the vegetables perfectly.
Olive oil: Brings silkiness and helps in roasting vegetables evenly.
Dijon mustard: Delivers subtle heat and depth to the marinade.
Garlic: Freshly grated for robust aroma and savory complexity.
Salt and pepper: Essential seasonings that enhance every flavor.
Asparagus: Offers a crisp, earthy contrast and beautiful green color.
Cherry tomatoes: Roasted to a sweet softness that balances the dish.
Grated Parmesan cheese: Adds a salty, nutty finish with a delightful umami kick.
Fresh parsley: For a touch of herbal freshness at plating.
Fresh lemon wedges: To squeeze over for extra zing at the table.

How to Make Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe

Step 1: Prepare the Lemon Marinade and Coat the Salmon

Start by whisking together the lemon zest, lemon juice, olive oil, Dijon mustard, grated garlic, salt, and pepper to create a zesty marinade. Coat the salmon fillets generously with this mixture, ensuring each piece is infused with bright citrus and garlic flavors. If you have time, let the salmon marinate for 1 hour to deepen the flavors — but even a quick 5-minute soak works wonders.

Step 2: Preheat Your Broiler and Position the Oven Rack

Set the broiler to 525°F, making sure to place the oven rack about 8 inches from the heat source. This high setting will roast everything quickly, caramelizing the veggies and cooking the salmon to juicy perfection. Give your oven about 5 minutes to fully preheat, so it’s ready to work its magic.

Step 3: Toss and Arrange Vegetables on the Tray

While the broiler heats, toss trimmed asparagus and cherry tomatoes with olive oil, salt, and pepper, coating them evenly. Arrange the veggies around the marinated salmon on a large baking tray. This method lets the juices mingle during cooking, marrying the flavors spectacularly.

Step 4: Broil Until Perfectly Cooked

Place the tray under the broiler and cook for approximately 11 minutes, until the salmon flakes easily with a fork and its internal temperature reaches 122°F. The asparagus should become tender-crisp and the tomatoes slightly blistered, creating a lovely mix of textures.

Step 5: Garnish and Serve

Once out of the oven, sprinkle grated Parmesan cheese generously over the hot salmon and vegetables. Add chopped fresh parsley and a squeeze of fresh lemon juice for an extra pop of flavor and color. Serve immediately for the best taste experience.

How to Serve Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe

Garnishes

Finish your dish with a few slivers of fresh parsley and extra lemon wedges on the side. The herbs add a refreshing herbal crackle, while a spritz of lemon enhances the citrus elements already woven into the recipe. Grated Parmesan melts slightly onto the warm salmon and veggies, offering a delightful salty tang.

Side Dishes

This Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe pairs beautifully with a light grain like quinoa or herbed couscous. Alternatively, serve alongside creamy mashed potatoes or crusty garlic bread to soak up the luscious juices. Because the recipe is so balanced, you have lots of freedom to customize your perfect meal.

Creative Ways to Present

For a festive touch, plate the salmon atop a bed of sautéed spinach or wild greens, then artistically arrange the roasted asparagus and tomatoes around it. Drizzle a little extra virgin olive oil or a balsamic glaze to elevate the presentation. You could also serve family-style on a large wooden board, encouraging everyone to dig in and enjoy the colorful bounty together.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe in an airtight container in the refrigerator for up to 2 days. This ensures the salmon stays moist and the vegetables maintain some of their texture for a delicious second meal.

Freezing

Freezing is possible but not ideal for retaining the asparagus texture. If necessary, individually wrap salmon fillets tightly in plastic wrap and then foil before freezing. Consume within 1 month for optimal flavor. Thaw slowly overnight in the fridge before reheating.

Reheating

Gently reheat leftovers in a low oven set to 275°F or in a microwave at medium power to avoid drying out the salmon. Add a splash of water or olive oil to keep things moist, and consider adding fresh lemon juice afterwards to brighten the flavors again.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but be sure to fully thaw it in the refrigerator before marinating and cooking. This helps the fish cook evenly and absorb the marinade flavors better.

Is it necessary to use Parmesan cheese?

While Parmesan adds a lovely umami and salty finish, you can skip it or substitute with another hard cheese like Pecorino Romano if preferred. The dish will still be delicious without it.

How do I know when the salmon is done?

The salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 122°F. It should have a slightly translucent center but not be raw.

Can I roast the asparagus and tomatoes separately?

You can, but roasting them alongside the salmon lets their juices meld and intensifies the flavors. If you prefer separate roasting to control cooking times, that works too—just be mindful asparagus cooks faster.

What can I use instead of Dijon mustard?

If you don’t have Dijon mustard on hand, a mild yellow mustard or even a touch of honey-mustard blend can work in this marinade. It adds a subtle tang that complements the lemon nicely.

Final Thoughts

This Lemon Baked Salmon with Asparagus, Cherry Tomatoes, and Parmesan Recipe has quickly become one of my go-to dishes whenever I want something wholesome, bright, and effortlessly elegant. Its quick prep and short cook time make it a lifesaver for busy nights, yet it never feels rushed or basic. I encourage you to give this dish a try soon—you’ll love how the fresh ingredients come together to create an impressive meal that feels both nourishing and indulgent.