Baked Lemon-Thyme Salmon with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender salmon fillets baked with fresh lemon and thyme, paired with roasted asparagus for a simple, elegant meal. This Mediterranean-inspired Mother’s Day recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, lemon, fresh thyme 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 rice, quinoa, or a quick salad. 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, 6 oz each salmon fillets
• 1 whole, sliced lemon
• 2 tbsp, chopped fresh thyme
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 lb, trimmed asparagus spears
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 4 salmon fillets skin-side down on the sheet and drizzle with 2 tbsp olive oil, spreading evenly.
2. Step 2: Sprinkle 2 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper evenly over the salmon. Lay lemon slices (from 1 whole lemon) atop each fillet.
3. Step 3: Toss 1 lb trimmed asparagus spears with 1 tbsp olive oil and a pinch of salt and pepper, then arrange around the salmon on the baking sheet.
4. Step 4: Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp. Serve immediately, spooning pan juices over the salmon.