Herb-Roasted Salmon with Lemon-Asparagus and Avocado Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Oven-roasted salmon seasoned with fresh herbs, paired with lemony roasted asparagus and a creamy avocado salad, perfect for a Whole30-friendly dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets, chopped fresh rosemary, chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 4 salmon fillets skin-side down on the sheet. Drizzle with 1 tbsp olive oil and sprinkle 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper evenly over the fillets.
  2. Step 2: On the same baking sheet, arrange 1 lb trimmed asparagus spears. Toss with 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and the zest of 1 lemon. Roast everything for 12-15 minutes until salmon flakes easily and asparagus is tender.
  3. Step 3: While salmon and asparagus roast, combine in a bowl 2 diced medium avocados, 1 cup halved cherry tomatoes, 1/4 thinly sliced small red onion, 2 tbsp chopped fresh parsley, juice of 1 lemon, and 1 tbsp olive oil. Gently toss to combine and season with 1/4 tsp sea salt.
  4. Step 4: Serve salmon with roasted asparagus alongside the avocado salad for a balanced meal.

Equipment for this recipe

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Frequently asked questions

How long does Herb-Roasted Salmon with Lemon-Asparagus and Avocado Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Salmon with Lemon-Asparagus and Avocado Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Herb-Roasted Salmon with Lemon-Asparagus and Avocado Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Salmon with Lemon-Asparagus and Avocado Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Roasted Salmon with Lemon-Asparagus and Avocado Salad whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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