Lemon-Dill Salmon with Roasted Asparagus
A zesty, protein-packed meal featuring flaky salmon and crisp asparagus, infused with bright lemon and dill flavors. This Scandinavian-inspired seafood recipe (whole30), ready in about 45 minutes, pairs salmon fillets, asparagus spears, olive oil 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.
Ingredients
- 4 oz each (2 fillets) salmon fillets
- 12 asparagus spears
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 1 tbsp (chopped) fresh dill
- 2 (minced) garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss asparagus with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.
- Step 2: In a separate bowl, mix remaining olive oil, lemon zest, dill, garlic, salt, and pepper. Pat salmon fillets dry and season generously.
- Step 3: Place salmon on a parchment-lined sheet pan and spread the lemon-dill mixture over the top. Bake for 12-15 minutes until cooked through and flaky.
- Step 4: Serve salmon alongside asparagus, garnished with additional dill.
