Lemon-Dill Smoked Salmon with Asparagus & Avocado

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 nutrient-rich seafood meal featuring wild-caught salmon, roasted asparagus, and creamy avocado, perfect for supporting energy levels during Whole30. This Scandinavian-inspired seafood recipe (gluten-free), ready in about 25 minutes, pairs wild-caught salmon fillet, asparagus, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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: 15 min Serves 2 Scandinavian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place asparagus on a parchment-lined baking sheet, drizzle with 1/2 tbsp olive oil, and season with 1/8 tsp salt and 1/16 tsp pepper. Roast for 12-14 minutes until tender-crisp and edges are slightly browned.
  2. Step 2: Pat salmon dry and season with remaining salt, pepper, and 1/2 tsp lemon zest. Place salmon on a separate baking sheet, top with lemon slices, and dot with remaining olive oil. Bake for 12-14 minutes until flaky and opaque throughout.
  3. Step 3: Arrange roasted asparagus on plates, top with salmon, and garnish with fresh dill and avocado slices. Squeeze remaining lemon juice over the dish just before serving.

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