Oven-Baked Salmon with Lemon Dill Asparagus and Butternut Squash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender oven-baked salmon paired with bright lemon-dill asparagus and sweet roasted butternut squash, perfect for a clean Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 50 minutes pairs (6 oz each) salmon fillets, trimmed asparagus spears, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 440 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 medium peeled and cubed butternut squash (1-inch pieces) with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a large baking sheet and roast for 20 minutes.
  2. Step 2: After 20 minutes, push the squash to one side of the baking sheet. Add 1 lb trimmed asparagus spears tossed with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Place 4 salmon fillets skin-side down on the other side. Drizzle salmon with remaining 1 tbsp olive oil and sprinkle with 1 tsp sea salt, 1/4 tsp black pepper, lemon zest, and 2 tbsp chopped fresh dill.
  3. Step 3: Roast everything together for an additional 12-15 minutes until salmon is cooked through (flakes easily with a fork), asparagus is tender, and squash is caramelized.
  4. Step 4: Serve salmon alongside asparagus and butternut squash, drizzling any pan juices over the top for extra flavor.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked Salmon with Lemon Dill Asparagus and Butternut Squash take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Salmon with Lemon Dill Asparagus and Butternut Squash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Oven-Baked Salmon with Lemon Dill Asparagus and Butternut Squash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Salmon with Lemon Dill Asparagus and Butternut Squash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Salmon with Lemon Dill Asparagus and Butternut Squash whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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