Lemon-Baked Salmon with Asparagus

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 simple, nutrient-dense dinner featuring wild-caught salmon and asparagus to soothe headaches and support detoxification during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 24 minutes, pairs salmon fillet, asparagus, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 10 min Cook: 14 min Serves 1 Mediterranean cuisine 310 cal/serving

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Ingredients

6 oz salmon fillet
1 bunch asparagus
2 tbsp avocado oil
1 lemon
1/4 tsp sea salt
1/8 tsp black pepper
1 tbsp fresh dill

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Instructions

Step 1: Preheat oven to 425°F (220°C). Place 6 oz salmon fillet skin-side down on a parchment-lined baking sheet, then rub with 2 tbsp avocado oil, 1/4 tsp sea salt, and 1/8 tsp black pepper.
Step 2: Arrange 200g trimmed asparagus spears around the salmon on the baking sheet, top with 4 lemon slices, and drizzle with any remaining oil from the salmon.
Step 3: Bake for 12-15 minutes until salmon is opaque throughout and flakes easily with a fork, and asparagus is tender-crisp, then remove from oven, sprinkle with 1 tbsp chopped fresh dill, and serve immediately.