Sunbeam Lemon-Dill Salmon with Asparagus

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A bright, herb-infused salmon dish with tender asparagus that captures the essence of natural light through vibrant flavors. This Mediterranean-inspired sheet-pan recipe, ready in about 29 minutes, pairs 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

• 4 (6 oz each) salmon fillets
• 1 lb, trimmed asparagus
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 2 tbsp, finely chopped fresh dill
• 2 cloves, minced garlic
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Place salmon skin-side down on a parchment-lined baking sheet.
2. Step 2: Drizzle 2 tbsp olive oil over salmon, then sprinkle with 1 tsp lemon zest, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Step 3: Arrange asparagus around salmon, drizzle with remaining 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper.
4. Step 4: Bake for 12-14 minutes until salmon is opaque and asparagus is tender-crisp.
5. Step 5: Remove from oven, top with remaining lemon juice, fresh dill, and 1 minced garlic clove. Let rest 3 minutes before serving.