This oven-baked salmon with asparagus and cherry tomatoes is a complete little dinner in a parcel. You blanch green asparagus, toss cherry tomatoes with shallot, thyme, balsamic glaze, and olive oil and then tuck everything with salmon and feta into parchment. The fish bakes in its own juices, so you get big flavor with minimum effort.
At a glance
- Preparation: 20 minutes • Cook time: 25 minutes • Total: 45 minutes
- Servings: 4 persons
- Calories: about 128 kcal per serving
- Difficulty: easy
- Key ingredients: asparagus, cherry tomatoes, shallot, balsamic glaze, olive oil, thyme, salmon fillet and feta.
- Allergens contains fish (salmon), milk (feta). Does not contain gluten, egg, nuts, shellfish (based on listed ingredients).
Salmon Parcels with Asparagus and Tomatoes
This is one of those "I still want something nice, but my brain is done" recipes. In the late afternoon, I peel asparagus while someone does homework at the table and someone else is hunting for sports socks. The tomatoes and shallot sit in their dressing, smelling like spring. Everything goes onto parchment, parcel by parcel, and the oven quietly takes over.
When you open the packets at the table, there's a little puff of steam and that lovely mix of salmon, thyme and sweet tomato. You spoon juicy asparagus and tomatoes onto your plate, add the salmon and feta, and suddenly dinner looks very put-together, even if you didn't feel that way an hour earlier.
When to Serve this Oven-Baked Salmon?
This salmon with asparagus and cherry tomatoes is perfect for:
- Busy weeknights: When you want something tasty without standing in the kitchen for too long.
- Spring and summer dinners: asparagus, tomatoes and salmon feel light and seasonal.
- Low-fuss entertaining: everyone gets their own parcel; it looks fancy but is simple.
- Meal-for-two-nights: halve the recipe and bake two parcels relaxed date-night dinner.
Why this works
- Everything in a parcel: asparagus, tomatoes and salmon cook together, so flavors mix and cleanup is easy.
- Juicy fish: parchment keeps the salmon moist and tender.
- Simple prep: a bit of chopping and blanching, then the oven handles the rest.
- Fresh flavors: balsamic, thyme and feta lift the vegetables and fish.
- Make-ahead friendly: you can assemble the parcels the night before and bake them the next day.
What You'll Need
Exact amounts are in the recipe card.
- Asparagus: main vegetable; blanched first, then finished in the oven.
- Cherry tomatoes: sweet little flavor bombs in the parcels.
- Shallot: mild onion flavor for the tomato mix.
- Balsamic glaze: adds depth and a little tang.
- Olive oil: For the dressing and the parcels.
- Thyme (fresh or dried): gives a herby note that goes well with salmon.
- Salmon fillet: firm fish that holds together when baked.
- Feta cheese: crumbled on top for a salty, creamy contrast.
How to Make It
You'll find the full, step-by-step recipe card below.
- Step 1: Preheat the oven. Peel and trim the asparagus, cook briefly in water with the peels for extra flavor, then cool under cold water.
- Step 2: Halve cherry tomatoes and mix with chopped shallot, balsamic, olive oil and thyme.
- Step 3: Cut four pieces of parchment, lightly oil them, and divide the asparagus and cherry tomatoes on top.
- Step 4: Place a salmon fillet on each pile. Crumble feta over each fillet, close the parcels and bake until the salmon is just cooked.
Top Tips
- Don't overcook the asparagus in the pan; they finish cooking in the oven.
- Close the parchment parcels tightly so the juices stay inside.
- Place the parcels on a baking tray to catch any leaks.
- Open the parcels carefully; the steam is hot.
- Serve in the paper for a rustic look, or slide contents onto plates.
- Add a side of pasta, rice or bread to soak up the juices.
What to serve with it
- Crusty bread to soak up the juices, like this focaccia.
- Simple rice or couscous.
- Roasted baby potatoes or mashed potatoes if you want it more filling.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- 1¼ pound green asparagus
- ½ pound cherry tomatoes, halved
- 1 shallot, finely sliced
- 1 tablespoon balsamic glaze
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 4 pieces salmon fillet
- 4 tablespoons feta cheese
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 390 °F.
- Wash and peel the asparagus. Cut off the ends.1¼ pound green asparagus
- Put about 2 inches (5 cm) of water in a pan. Add the asparagus peels and ends to the water and bring to a boil.
- Add the asparagus and cook for 5 minutes.
- Take them out and rinse immediately with cold water.
- Mix tomatoes, shallots, balsamic glaze, olive oil and thyme leaves into a salad.½ pound cherry tomatoes, 1 shallot, 1 tablespoon balsamic glaze, 1 tablespoon olive oil, 1 teaspoon fresh thyme
- Cut 4 pieces of parchment paper and lightly grease them with olive oil.
- Divide the asparagus over the 4 pieces of parchment paper.
- Spoon the tomato salad on top of the asparagus.
- Place one salmon fillet on each pile of vegetables.4 pieces salmon fillet
- Crumble 1 tablespoon of feta over each piece of salmon.4 tablespoons feta cheese
- Fold the parchment tightly into parcels and tie with twine.
- Place the parcels in the oven and bake for about 25 minutes, until the salmon is cooked.
- Open carefully and serve immediately.
Notes
- Herb swap: Use rosemary or basil instead of thyme, as suggested in the post.
- Different fish: Replace salmon with cod or another firm white fish, like cod, tilapia or pangasius.
- Fridge: Store in a closed container for up to 1 day.
- Freezer: Not recommended for the finished parcels; the vegetables and fish lose texture.
- Reheat/Serve: Reheat leftover salmon gently in the oven or microwave with a splash of water, just until warm.
Nutrition
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