Citrus-Ginger Roasted Salmon with Asparagus

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender salmon fillets roasted with bright citrus and warming ginger served alongside crisp asparagus for a light Whole30 seafood dish. This American-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs salmon fillets, asparagus spears, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Ingredients

• 4 (6 oz each) salmon fillets
• 1 lb, trimmed asparagus spears
• 1 tbsp, finely grated fresh ginger
• 1/4 cup, freshly squeezed orange juice
• 1 tsp lemon zest
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2, thinly sliced garlic cloves

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup fresh orange juice, 1 tbsp grated fresh ginger, 1 tsp lemon zest, and 2 tbsp olive oil.
2. Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet. Arrange 1 lb trimmed asparagus spears around the salmon. Drizzle salmon and asparagus with the citrus-ginger mixture, then sprinkle everything with 1 tsp sea salt, 1/2 tsp black pepper, and scatter 2 thinly sliced garlic cloves on top.
3. Step 3: Roast in the oven for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender but still crisp.
4. Step 4: Remove from oven and drizzle with remaining 1 tbsp olive oil. Serve immediately while warm.