Lemon-Herb 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 developed and reviewed.

A perfectly seared salmon fillet with bright lemon and herb notes, roasted alongside tender asparagus for a simple, flavorful weeknight dinner. This American-inspired quick recipe (low-carb), ready in about 24 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 320 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.

Prep: 10 min Cook: 14 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place asparagus on the sheet and drizzle with 1 tbsp olive oil, tossing to coat evenly. Season with 1/4 tsp salt and 1/8 tsp pepper.
  2. Step 2: Place salmon fillets skin-side down on the asparagus. Drizzle with remaining 2 tbsp olive oil, then spread Dijon mustard evenly over the salmon. Scatter lemon slices and minced garlic over the top.
  3. Step 3: Sprinkle with 1 tbsp fresh dill, 1/4 tsp salt, and 1/8 tsp pepper. Gently press dill into the salmon to adhere.
  4. Step 4: Roast for 12-14 minutes until salmon is opaque throughout and flakes easily with a fork, and asparagus is tender with slightly crisp edges.
  5. Step 5: Remove from oven. Let rest for 3 minutes. Garnish with remaining 1 tbsp dill and serve immediately with extra lemon wedges.

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