Oven-Roasted Salmon with Asparagus and Lemon-Dill Vinaigrette

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

Tender salmon fillets roasted alongside crisp asparagus, finished with a bright lemon-dill vinaigrette perfect for a nutritious Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, asparagus spears, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

4 pieces (6 oz each), skin-on salmon fillets
1 lb, trimmed asparagus spears
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
2 tbsp chopped fresh dill
2 cloves, minced garlic cloves

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Instructions

Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, toss 1 lb trimmed asparagus 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 skin-on salmon fillets (6 oz each) skin-side down on the baking sheet next to the asparagus. Drizzle the salmon with remaining 2 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 3: Roast salmon and asparagus in the oven for 12-15 minutes, until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.
Step 4: Meanwhile, whisk together 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 2 minced garlic cloves in a small bowl.
Step 5: Remove baking sheet from oven, drizzle lemon-dill vinaigrette over salmon and asparagus, and serve immediately.