Crispy Lemon-Dill Baked 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 drafted and published.

A perfectly seared salmon fillet with a bright lemon-dill glaze, paired with tender asparagus to deliver omega-3s that combat inflammation and support brain health. This American-inspired Whole30 recipe (anti-inflammatory), ready in about 37 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 22 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place salmon skin-side down on a parchment-lined baking sheet. Brush with 1/2 tbsp olive oil, then season evenly with 1/4 tsp salt and 1/8 tsp pepper.
  2. Step 2: Bake for 12 minutes until the salmon is opaque and flakes easily with a fork, then remove from oven.
  3. Step 3: Toss asparagus with remaining 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Arrange around salmon and roast for 10 minutes until crisp-tender and slightly caramelized at the edges.
  4. Step 4: Whisk lemon zest, juice, dill, and 1 tsp water. Drizzle over salmon and asparagus, letting the sauce thicken slightly on the warm fish.

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