Sheet Pan Lemon-Dill Salmon with Roasted Asparagus
A quick, flavorful salmon dinner that supports hydration and reduces inflammation—perfect for easing Whole30-related headaches. This Mediterranean-inspired sheet-pan recipe (anti-inflammatory), ready in about 24 minutes, pairs wild-caught salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1.5 lbs wild-caught salmon fillets
- 12 oz asparagus
- 3 tbsp olive oil
- 2, thinly sliced lemon
- 3 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1 tsp sea salt
- 1/2 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 1.5 lbs salmon fillets skin-side down on a parchment-lined sheet pan. Arrange 12 oz trimmed asparagus spears around the salmon.
- Step 2: Drizzle with 3 tbsp olive oil, then top with 2 thinly sliced lemons, 2 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper. Roast for 12-14 minutes until salmon flakes easily with a fork.
- Step 3: Remove from oven, sprinkle with 3 tbsp chopped fresh dill, and let rest for 5 minutes before serving to lock in juices.
