Seared Lemon-Garlic Salmon with Roasted Asparagus

By AislePrompt Editorial · ·

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.

Pan-seared salmon seasoned with fresh lemon and garlic served alongside oven-roasted asparagus for a light Whole30 dinner. This American-inspired seafood recipe (whole30, gluten free), ready in about 30 minutes, pairs salmon fillets, lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb trimmed asparagus spears with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 12-15 minutes until tender and slightly browned.
  2. Step 2: While asparagus roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes without moving until the skin is crisp and golden. Flip fillets and add 3 minced garlic cloves and 2 tbsp freshly squeezed lemon juice to the pan.
  4. Step 4: Cook the salmon for another 3-4 minutes on the flesh side while spooning the lemon-garlic oil over the fish until cooked through and opaque.
  5. Step 5: Serve salmon topped with 2 tbsp chopped fresh parsley alongside the roasted asparagus.

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