Pan-Seared Salmon with Roasted Asparagus and Lemon-Garlic Drizzle

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 simple Whole30-compliant dish featuring crispy-skinned salmon paired with tender roasted asparagus and a bright lemon-garlic sauce. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 30 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 370 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 370 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 lb, trimmed asparagus spears
3 tbsp, divided olive oil
3 cloves, minced garlic cloves
2 tbsp, freshly squeezed lemon juice
1 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 12-15 minutes until tender and slightly browned.
Step 2: While asparagus roasts, season 4 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook 2-3 more minutes until the salmon is opaque and flakes easily.
Step 4: In a small bowl, mix 3 minced garlic cloves with 2 tbsp lemon juice and 1 tbsp olive oil. Drizzle this lemon-garlic mixture over the cooked salmon and roasted asparagus before serving.