Crispy Lemon-Dill Salmon with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 vibrant one-pan dinner featuring perfectly seared salmon with bright lemon-dill notes, served alongside tender roasted asparagus. This Mediterranean-inspired Whole30 recipe, ready in about 29 minutes, pairs salmon fillets, asparagus, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, 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: 14 min Serves 1 Mediterranean cuisine 380 cal/serving

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Ingredients

6 oz salmon fillets
12 oz asparagus
1 tbsp avocado oil
1/2, zested and juiced lemon
1 tbsp, finely chopped fresh dill
1 clove, minced garlic
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 12 oz trimmed asparagus on a parchment-lined baking sheet, drizzle with 1 tsp avocado oil, and season with 1/8 tsp salt and 1/8 tsp black pepper. Toss to coat evenly.
Step 2: Place 6 oz salmon fillets skin-side down on the asparagus, pressing gently to ensure contact. Season salmon with 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp lemon zest.
Step 3: Roast for 12-14 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp with golden edges.
Step 4: Remove from oven, squeeze 1 tbsp lemon juice over salmon, and sprinkle with 1 tbsp chopped dill and minced garlic. Let rest 2 minutes before serving.