Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce
Oven-roasted salmon on a cedar plank infused with smoky aroma, paired with tender asparagus and a bright Whole30-compliant lemon-dill drizzle. This mediterranean-inspired seafood (whole30, gluten free) ready in about 35 minutes blends 6 oz each, skin on salmon fillets, trimmed fresh asparagus, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, skin on salmon fillets
- 1 lb, trimmed fresh asparagus
- 3 tbsp, divided olive oil
- 1.5 tsp, divided sea salt
- 1 tsp, divided black pepper
- 2 tbsp, fresh squeezed lemon juice
- 2 tbsp chopped fresh dill
- 2, minced garlic cloves
- 1, soaked in water for 1 hour cedar plank
Instructions
- Step 1: Preheat oven to 400°F. Arrange 1 lb trimmed fresh asparagus on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper, and toss to coat evenly. Roast for 12-15 minutes until tender and slightly browned.
- Step 2: While asparagus roasts, remove cedar plank from soaking water and pat dry. Place 4 salmon fillets (6 oz each, skin on) skin-side down on the plank. Brush each fillet with 2 tbsp olive oil, and season evenly with 1 tsp sea salt and 1/2 tsp black pepper.
- Step 3: Place cedar plank with salmon on the middle rack of the oven and roast for 15-18 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Step 4: Meanwhile, whisk together 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 2 minced garlic cloves in a small bowl to create a fresh sauce.
- Step 5: Serve the cedar-planked salmon over the roasted asparagus, drizzling each portion with the lemon-dill sauce.
Equipment for this recipe
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Frequently asked questions
How long does Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce?
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 Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce 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 Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
