Baked Lemon-Rosemary Salmon with Garlic Roasted Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baked salmon infused with lemon and rosemary paired with garlicky roasted asparagus for a light yet flavorful meal. This mediterranean-inspired seafood (gluten free) ready in about 25 minutes pairs (6 oz each) salmon fillets, fresh lemon juice, fresh rosemary sprigs, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh rosemary, and 2 minced garlic cloves until combined.
  2. Step 2: Place 4 salmon fillets on a baking sheet lined with parchment paper. Brush each fillet generously with half of the lemon-rosemary mixture. Season with 1/2 tsp salt and 1/4 tsp black pepper each.
  3. Step 3: Arrange 1 lb trimmed asparagus spears alongside the salmon on the baking sheet. Toss asparagus with remaining lemon-rosemary mixture, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Bake in preheated oven for 12-15 minutes until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.
  5. Step 5: Remove from oven and garnish salmon fillets with fresh lemon slices. Serve immediately for a fresh, healthy dinner.

Equipment for this recipe

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Frequently asked questions

How long does Baked Lemon-Rosemary Salmon with Garlic Roasted 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 Garlic Roasted 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Baked Lemon-Rosemary Salmon with Garlic Roasted 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 Garlic Roasted 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 Garlic Roasted 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.

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