Herb-Roasted Salmon with Roasted Sweet Potatoes and Asparagus
A nutrient-dense dinner featuring flaky salmon and sweet potatoes, designed for sustained energy and post-Whole30 wellness. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs salmon fillets, sweet potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 4 oz, skin-on salmon fillets
- 1 cup, cubed sweet potatoes
- 1 cup, trimmed asparagus
- 1 tbsp avocado oil
- 1 tsp, chopped fresh thyme
- 1/2 tsp lemon zest
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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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. Toss cubed sweet potatoes with 1/2 tbsp avocado oil, sea salt, and black pepper on a baking sheet.
- Step 2: Roast sweet potatoes for 15 minutes until tender, stirring once.
- Step 3: Add asparagus to the baking sheet and toss with remaining 1/2 tbsp avocado oil, then roast for 8 minutes more.
- Step 4: Place salmon fillets on top of vegetables, skin-side down. Sprinkle with fresh thyme, lemon zest, sea salt, and black pepper.
- Step 5: Roast for 12-14 minutes until salmon flakes easily with a fork and internal temperature reaches 145°F.
