Ginger-Baked Salmon with Lemon and Asparagus
A quick, soothing dinner with tender salmon, crisp asparagus, and a zesty ginger-lime glaze that supports digestion and reduces inflammation. This Pacific Northwest-inspired seafood recipe (anti-inflammatory, whole30), ready in about 30 minutes, pairs salmon fillets, olive oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 tbsp olive oil
- 1 tbsp, minced ginger
- 1, juiced lemon
- 1/4 cup, chopped dill
- 1 lb, trimmed asparagus
- to taste salt
- to taste black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Place salmon fillets skin-side down on a parchment-lined baking sheet.
- Step 2: Whisk 1 tbsp olive oil, minced ginger, lemon juice, and a pinch of salt in a small bowl.
- Step 3: Brush ginger-lime mixture over salmon fillets, then sprinkle with dill and season with salt and pepper.
- Step 4: Arrange asparagus around salmon, drizzle with remaining 1 tbsp olive oil, and season with salt and pepper.
- Step 5: Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
