Oven-Roasted Salmon with Asparagus and Lemon-Dill Vinaigrette

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

Tender salmon fillets roasted alongside crisp asparagus, finished with a bright lemon-dill vinaigrette perfect for a nutritious Whole30 dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 25 minutes pairs (6 oz each), skin-on salmon fillets, trimmed 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 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 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Meanwhile, whisk together 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 2 minced garlic cloves in a small bowl.
  5. Step 5: Remove baking sheet from oven, drizzle lemon-dill vinaigrette over salmon and asparagus, and serve immediately.

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Frequently asked questions

How long does Oven-Roasted Salmon with Asparagus and Lemon-Dill Vinaigrette take to make?

Total time is about 25 minutes (10 min prep + 15 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-Roasted Salmon with Asparagus and Lemon-Dill Vinaigrette?

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 trimmed asparagus spears from drying out.

Can I substitute ingredients in Oven-Roasted Salmon with Asparagus and Lemon-Dill Vinaigrette?

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-Roasted Salmon with Asparagus and Lemon-Dill Vinaigrette 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-Roasted Salmon with Asparagus and Lemon-Dill Vinaigrette whole30?

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

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