Lemon-Dill Sheet Pan Salmon with Asparagus

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 drafted and published.

A vibrant, high-protein keto dinner where perfectly seared salmon meets tender asparagus, all roasted to golden perfection with bright lemon and dill flavors. This Mediterranean-inspired seafood recipe (keto, high protein), ready in about 25 minutes, pairs salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 412 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 412 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and place on a parchment-lined baking sheet. Trim asparagus stalks to uniform 4-inch lengths and arrange around salmon.
  2. Step 2: Drizzle 1 tbsp olive oil over salmon and asparagus, then sprinkle with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Rub gently to coat.
  3. Step 3: Squeeze 1/4 of the lemon over the pan, then add 1 tbsp fresh dill and the remaining lemon zest. Roast for 12-15 minutes until salmon reaches 125°F (52°C) internally and asparagus is tender-crisp with slightly browned tips.
  4. Step 4: Remove from oven, squeeze remaining lemon half over the top, and garnish with extra dill. Let rest 3 minutes before serving.

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