This Lemony Salmon and Asparagus isn’t just quick to make—it’s loaded with nutrients your body actually needs to thrive. Wild-caught salmon is one of the best sources of omega-3 fatty acids, which support brain health, reduce inflammation, and promote a healthy heart. Meanwhile, asparagus delivers prebiotic fiber to help feed your good gut bacteria, along with key vitamins that support detoxification and cellular repair.

Add in extra-virgin olive oil—rich in polyphenols—and a boost of garlic and rosemary, and you’ve got a powerful, anti-inflammatory meal that supports your microbiome, metabolism, and longevity… all in under 30 minutes.

Even better? It’s a one-pan recipe. Minimal cleanup, maximum benefit.

Lemony Salmon and Asparagus

Serves 4

Ingredients:

• 100% olive oil cooking spray
• 1½ teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• ⅛ teaspoon cinnamon
• 2 large lemons
• 1 pound wild-caught salmon (4 fillets, skin on)
• ¼ cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary
• 1½ pounds asparagus, trimmed

Directions:

1. Preheat oven to 350°F. Lightly spray a rimmed baking sheet with olive oil.
2. In a small bowl, mix ½ teaspoon salt, pepper, paprika, cinnamon, and lemon zest.
3. Season the salmon and place it skin-side down on the baking sheet.
4. Slice one lemon and layer over the salmon.
5. In another bowl, whisk lemon juice, olive oil, garlic, rosemary, and remaining salt.
6. Add asparagus to the pan and drizzle with the lemon mixture.
7. Bake 15–20 minutes, until salmon flakes easily.
8. Serve and enjoy.