Bloating-Busting Lemon-Dill Salmon with Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A gentle, anti-inflammatory seafood dish that supports gut healing during Whole30, featuring tender salmon and crisp-tender asparagus. This Mediterranean-inspired Whole30 recipe, ready in about 28 minutes, pairs salmon fillets, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 15 min Cook: 13 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and season evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Place salmon skin-side down on a parchment-lined baking sheet. Squeeze 1/2 lemon over fish, then scatter 1 tbsp chopped dill around it.
  3. Step 3: Trim asparagus ends and arrange in a single layer around salmon. Drizzle with 2 tbsp avocado oil and season with a pinch of salt.
  4. Step 4: Roast for 12-14 minutes until salmon is opaque at the thickest part and asparagus is tender-crisp with slightly charred edges.
  5. Step 5: Squeeze remaining lemon half over dish and sprinkle with remaining 1 tbsp dill just before serving.

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