Citrus-Infused Lemon Herb 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 developed and reviewed.

A bright, protein-packed keto dinner featuring perfectly baked salmon fillets with lemon and herbs, served alongside tender asparagus. Ready in under 30 minutes. This Mediterranean-inspired keto recipe, ready in about 25 minutes, pairs salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 2 Mediterranean cuisine 320 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, then season both sides evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Squeeze 1 tbsp lemon juice over salmon, then rub in 1 tbsp fresh dill and 1 tbsp olive oil, coating the fillets completely.
  3. Step 3: Place salmon on a parchment-lined baking sheet, skin-side down. Arrange 12 oz trimmed asparagus around the salmon, drizzle with 1 tsp olive oil, and sprinkle with 1/2 tsp garlic powder.
  4. Step 4: Bake for 12-15 minutes until salmon edges are opaque and flakes easily with a fork, and asparagus is tender-crisp with lightly browned tips.
  5. Step 5: Squeeze remaining lemon half over the dish, garnish with extra dill, and serve immediately.

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