Citrus-Baked Salmon with Asparagus and Avocado Salsa

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.

Oven-baked salmon fillets infused with fresh citrus juice, paired with tender roasted asparagus and a refreshing avocado salsa. This Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, asparagus spears, avocado 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: 10 min Cook: 15 min Serves 4 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets on a baking sheet lined with parchment paper. Drizzle 1 tbsp olive oil and 2 tbsp fresh lime juice evenly over the fillets. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Set aside.
  2. Step 2: Toss 1 lb trimmed asparagus spears with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Arrange asparagus around the salmon on the baking sheet.
  3. Step 3: Bake salmon and asparagus for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
  4. Step 4: Meanwhile, prepare avocado salsa by combining 1 diced medium avocado, 1 segmented medium grapefruit, and 1/4 cup chopped cilantro in a bowl. Gently mix to combine.
  5. Step 5: Serve the baked salmon and asparagus topped with a generous spoonful of avocado salsa for a bright, fresh finish.

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