Meyer Lemon-Crusted Salmon with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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.

Delicate salmon fillets coated in a bright lemon-herb crust, served with caramelized asparagus spears. This American-inspired sheet-pan recipe, ready in about 25 minutes, pairs salmon fillets, Meyer lemon zest, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 American cuisine 210 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
2 tbsp Meyer lemon zest
1 tbsp fresh thyme leaves
1 1/2 tbsp olive oil
1/2 cup, trimmed asparagus spears
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat salmon dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper.
Step 2: In a small bowl, mix 1 tbsp olive oil, 2 tbsp Meyer lemon zest, and 1 tbsp fresh thyme leaves. Spread evenly over salmon fillets.
Step 3: Toss asparagus with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Arrange around salmon on a parchment-lined baking sheet.
Step 4: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender with slightly charred edges.