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Roasted Lemon and Dill Salmon with Purple Asparagus

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main
Servings: 3
Calories: 374kcal
Author: Honest and Tasty


  • 3 salmon fillets skin removed
  • 1 bunch of fresh dill chopped; or 1 ½ tbsp dried dill
  • 1 bunch purple asparagus or white! or green! asparagus, rinsed, stumps cut to remove tough ends
  • 3 tbsp ghee
  • juice of 1 large lemon
  • salt and pepper to taste


Preheat oven to 400º F (204º C). Spread out the asparagus and salmon in a large baking dish (or 2 medium baking dishes). I like to keep the asparagus at one end and the salmon at the other if they are in one baking dish. Add ghee, salt, and pepper to asparagus and salmon. Rub all over and under to coat and keep them from sticking to the dish during the cooking process. Add dill to the salmon and rub all over the fillets. Put in oven to roast for 20 min. Squeeze lemon on salmon and serve.


    Calories: 374kcal | Carbohydrates: 1g | Protein: 34g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 75mg | Potassium: 833mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg