Lemon-Dill Baked Salmon with Asparagus Spears
Flaky salmon fillets baked with fresh dill and lemon zest, paired with tender asparagus roasted to perfection. This American-inspired keto recipe (high-protein), ready in about 30 minutes, pairs salmon fillets, asparagus, lemon 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 (6 oz each) salmon fillets
- 12 oz asparagus
- 1 lemon
- 2 tbsp fresh dill
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Trim woody ends from 12 oz asparagus and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 2: Place 4 salmon fillets on a parchment-lined baking sheet. Rub each fillet with 2 tablespoons fresh dill, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and the zest of 1 lemon.
- Step 3: Arrange asparagus around salmon. Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
- Step 4: Squeeze fresh lemon juice over salmon and asparagus before serving, garnishing with extra dill.
