Lemon-Garlic Roasted Salmon with Asparagus Spears

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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.

Oven-roasted salmon fillets infused with bright lemon and garlic flavors, served alongside tender asparagus spears for a simple Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, asparagus spears, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 360 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
1 lb, trimmed asparagus spears
1 large, zested and juiced lemon
3, minced garlic cloves
3 tbsp olive oil
1.5 tsp sea salt
1 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, toss 1 lb trimmed asparagus spears with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread in a single layer.
Step 2: Place 4 salmon fillets (6 oz each) skin-side down on the baking sheet next to the asparagus. Drizzle salmon with remaining 2 tbsp olive oil, 3 minced garlic cloves, zest and juice of 1 large lemon, 1 tsp sea salt, and 3/4 tsp black pepper.
Step 3: Roast in the oven for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over salmon and asparagus before serving.