Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce

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

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 recipe (whole30, gluten free), ready in about 35 minutes, pairs salmon fillets, fresh asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the cedar-planked salmon over the roasted asparagus, drizzling each portion with the lemon-dill sauce.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cedar-Planked Salmon with Roasted Asparagus and Lemon-Dill Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

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