Lemon-Asparagus Salmon with Dill

By AislePrompt Editorial · ·

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.

Bright, simple salmon fillets baked with fresh asparagus and dill for a light yet deeply satisfying meal rich in omega-3s. This Mediterranean-inspired Whole30 recipe, ready in about 24 minutes, pairs salmon fillets, lemon, fresh dill 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: 10 min Cook: 14 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place salmon fillets skin-side down on a parchment-lined baking sheet. Slice 1 lemon into thin rounds and arrange over salmon. Drizzle with 1 tbsp olive oil.
  2. Step 2: Season salmon with 1/4 tsp sea salt and 1/4 tsp black pepper. Scatter 12 oz trimmed asparagus spears around salmon. Sprinkle with 2 tbsp fresh dill and remaining lemon slices.
  3. Step 3: Bake for 12-14 minutes until salmon flakes easily with a fork and asparagus is crisp-tender.

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