Ginger-Lemon Salmon with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 vibrant, anti-inflammatory dinner featuring wild-caught salmon and nutrient-dense asparagus, designed to ease headaches and support digestion during Whole30. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 29 minutes, pairs wild-caught salmon fillets, fresh ginger, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

6 oz wild-caught salmon fillets
2 tbsp, finely grated fresh ginger
1, zested and juiced lemon
12 oz, trimmed asparagus
1 tbsp coconut oil
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Place 12 oz trimmed asparagus on a parchment-lined baking sheet, drizzle with 1 tbsp coconut oil, and season with 1/4 tsp sea salt and 1/8 tsp black pepper; toss to coat.
Step 2: Pat 6 oz salmon fillets dry, then rub with 2 tbsp finely grated ginger, 1 tbsp lemon zest, and 1 tbsp lemon juice; season with remaining 1/4 tsp sea salt and 1/8 tsp black pepper.
Step 3: Place salmon on top of asparagus, then roast for 12-14 minutes until salmon flakes easily with a fork and asparagus is tender-crisp with golden edges.