Baked Lemon-Rosemary Salmon with Asparagus
Tender salmon fillets baked with fresh lemon slices and rosemary, served alongside roasted asparagus for a bright, healthy meal. This mediterranean-inspired seafood (gluten free) ready in about 25 minutes pairs about 6 oz each salmon fillets, large, thinly sliced lemon, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, about 6 oz each salmon fillets
- 1 large, thinly sliced lemon
- 2 tbsp, chopped fresh rosemary
- 1 lb, trimmed asparagus spears
- 3 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, freshly squeezed lemon juice
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place 1 lb trimmed asparagus spears on one side of the sheet and drizzle with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
- Step 2: Arrange 4 salmon fillets on the other side of the baking sheet. Brush each fillet with 2 tbsp olive oil mixed with 3 minced garlic cloves, 1 tsp salt, and 1/4 tsp black pepper. Top each fillet with 2-3 thin lemon slices and sprinkle 2 tbsp chopped fresh rosemary evenly over the fish.
- Step 3: Bake for 12-15 minutes, until the salmon flakes easily with a fork and asparagus is tender-crisp. Remove from oven and drizzle 1 tbsp fresh lemon juice over salmon and asparagus before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Rosemary Salmon with Asparagus take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemon-Rosemary Salmon with Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, thinly sliced lemon from drying out.
Can I substitute ingredients in Baked Lemon-Rosemary Salmon with Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Rosemary Salmon with Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Lemon-Rosemary Salmon with Asparagus gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
