Citrus-Glazed Salmon Traybake with Asparagus and Cherry Tomatoes

This one-pan wonder brings sunshine straight to your dinner table with a punchy orange and lemon glaze that caramelizes beautifully over flaky salmon fillets. Everything roasts together in perfect harmony — bright cherry tomatoes burst into little saucy gems while the asparagus gets just the right amount of char. Weeknight dinners don't get much easier or more impressive than this.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, tough ends snapped off
• 1 cup cherry tomatoes
• 3 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 2 tsp whole grain mustard
• 3 garlic cloves, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp orange zest

Directions

1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, whole grain mustard, orange zest, salt, and pepper to make the glaze.
3. Arrange the asparagus and cherry tomatoes on the baking sheet, scatter the sliced garlic over them, and drizzle with about one-third of the glaze. Toss to coat and spread into an even layer.
4. Nestle the salmon fillets skin-side down among the vegetables and spoon the remaining glaze generously over each piece of fish.
5. Roast for 14 to 16 minutes, until the salmon flakes easily with a fork and the asparagus is tender with lightly charred tips.
6. Serve straight from the pan with extra orange wedges on the side for squeezing.

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