Herb-Roasted Salmon with Asparagus and Lemon Zest

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 developed and reviewed.

Tender salmon fillets roasted with fresh herbs and lemon zest, served alongside crisp-tender asparagus for a light, Whole30-friendly seafood dinner. This Mediterranean-inspired Whole30 recipe (gluten-free), ready in about 25 minutes, pairs salmon fillets, asparagus spears, fresh thyme 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1 lb, trimmed asparagus spears
2 tbsp, chopped fresh thyme
2 tbsp, chopped fresh parsley
1 tsp lemon zest
3 tbsp olive oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper
4 wedges for serving lemon wedges

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Instructions

Step 1: Preheat oven to 400°F. Arrange 1 lb trimmed asparagus spears on a large rimmed baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper, then toss to coat evenly.
Step 2: Place 4 salmon fillets skin-side down on the baking sheet alongside asparagus. Brush each fillet with remaining 2 tbsp olive oil and season with 1/2 tsp sea salt, 1/4 tsp black pepper, 2 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest.
Step 3: Roast salmon and asparagus for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
Step 4: Remove from oven and serve immediately with 4 lemon wedges for squeezing over the top.