Pan-Seared Salmon with Roasted Asparagus and Citrus Dressing

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 drafted and published.

A Whole30-compliant dish featuring crisp-skinned salmon paired with tender roasted asparagus and a bright, tangy citrus dressing. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs wild-caught salmon fillets, asparagus spears, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each wild-caught salmon fillets
1 lb, trimmed asparagus spears
3 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 cloves, minced garlic cloves
2 tbsp, freshly squeezed lemon juice
1 tbsp, freshly squeezed orange juice
2 tbsp finely chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb trimmed asparagus with 1 tbsp extra virgin olive oil and 1/2 tsp sea salt on a baking sheet; roast for 12-15 minutes until tender and slightly browned on edges.
Step 2: Meanwhile, pat dry 4 salmon fillets and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until edges are crispy and golden. Flip and cook an additional 3-4 minutes until salmon is opaque and flakes easily.
Step 4: In a small bowl, whisk together 2 minced garlic cloves, 2 tbsp lemon juice, 1 tbsp orange juice, remaining 1/4 tsp black pepper, and 2 tbsp chopped parsley until well combined.
Step 5: Plate salmon alongside roasted asparagus and drizzle the citrus dressing evenly over both just before serving.