Baked Salmon & Asparagus

This salmon recipe is healthy, delicious, and perfect for a busy weeknight dinner! It’s AIP, Paleo & Whole30.

Salmon is one of my favorite types of seafood and the ease of this recipe makes it a common meal in my house. Simply seasoned and baked to perfection, this dish leaves you feeling both full and satisfied. I usually make this alongside oven-roasted asparagus, but if asparagus isn’t your thing this also matches great with broccoli or brussels sprouts. 

Jump to:

• Ingredients
• Instructions
• Substitutions
• Tips & Tricks
• Recipe

Ingredients

Salmon

• 6 oz Salmon fillet
• Olive oil
• Lemon juice
• Dill
• Oregano
• Salt

Asparagus

• 6 asparagus spears
• Olive oil
• Lemon juice
• Salt to taste

See recipe card for quantities.

Instructions

1. Preheat oven to 400F.
2. Pat salmon fillet dry and place on a lined baking tray.
3. Drizzle fillet with olive oil and lemon juice. Spread evenly using a cooking brush. Season fillet with dill, oregano and salt.
4. Cut off the bottom of asparagus spears, rinse and pat dry.
5. Drizzle with olive oil, lemon juice, and sprinkle with salt. Combine well and spread on a different baking tray.
6. Bake both in the oven for 10 minutes, or until the fillet easily flakes in the thickest part (awith a fork and the asparagus can be easily pierced.
7. Drizzle everything with lemon juice and serve immediately.

Hint: Line your baking tray with aluminum foil for easy cleanup.

Substitutions

If you’re not an asparagus fan, try one of these green sides that also taste delicious baked in the oven:

• Kale – ready in 10 minutes.
• Broccoli – this takes about 20 minutes.
• Brussels sprouts – these will need 20-25 minutes.

Tips & Tricks

1. Use a cooking brush to spread olive oil and lemon juice over the salmon fillet before adding herbs.
2. The fillet will turn translucent (red) to opaque (pink) while cooking.
3. You’ll know the salmon is done when the fillet easily flakes in the thickest part and is pink in color. If you have a meat thermometer, cook until the internal temperature is a minimum of 125F.
4. The asparagus cook time will depend on how thick the spears are. The thinner the spears, the less cook time they will require.

Recipe