Herb-Roasted Lemon Dill Salmon with Asparagus

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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, protein-packed dinner featuring wild-caught salmon with bright lemon and dill notes, roasted alongside tender asparagus. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs salmon fillets, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 (6 oz each), skin-on salmon fillets
1 bunch, tough ends snapped off asparagus
1, thinly sliced lemon
3 tbsp finely chopped fresh dill
2 tbsp olive oil
2 cloves, minced garlic
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Arrange asparagus in a single layer on a parchment-lined baking sheet.
Step 2: Place salmon fillets skin-side down on the asparagus, top with half the lemon slices, 2 tbsp dill, and garlic. Drizzle with 1 tbsp olive oil, then season with sea salt and black pepper.
Step 3: Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork, with asparagus tender-crisp and slightly caramelized at the tips.
Step 4: Transfer to a plate, top with remaining lemon slices and 1 tbsp dill, and serve immediately.