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

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender pan-seared salmon fillets served alongside roasted asparagus drizzled with a bright lemon-garlic sauce. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs 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.

Ingredients

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

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb trimmed asparagus with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 12-15 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, pat dry 4 pieces of 6 oz salmon fillets and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
3. Step 3: Place salmon skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crisp and golden. Flip and cook for 3 more minutes until salmon is opaque and flakes easily.
4. Step 4: Remove salmon from heat, then in the same skillet, reduce heat to medium, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest, cooking for 1 minute until sauce slightly thickens.
5. Step 5: Plate the salmon fillets alongside the roasted asparagus and spoon the lemon-garlic sauce over the salmon. Garnish with 2 tbsp chopped fresh parsley and serve immediately.