Baked Lemon-Dill Salmon with Sautéed Asparagus
Flaky salmon fillets baked with fresh dill and lemon, served alongside tender asparagus for a simple keto dinner. This american-inspired keto ready in about 25 minutes pairs (6 ounces each) salmon fillets, lemon, tablespoons, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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
- 2 (6 ounces each) salmon fillets
- 1 lemon
- 2 tablespoons, fresh dill
- 12 ounces asparagus
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 2 salmon fillets dry with paper towels.
- Step 2: Zest 1 lemon, then slice it into thin wedges.
- Step 3: Mix 2 tablespoons fresh dill, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch of black pepper in a small bowl.
- Step 4: Rub the dill mixture evenly over both sides of each salmon fillet.
- Step 5: Place salmon on a parchment-lined baking sheet, top with lemon zest and wedges.
- Step 6: Bake for 12-14 minutes until salmon flakes easily with a fork.
- Step 7: While salmon bakes, trim woody ends from 12 ounces asparagus and toss with 1 tablespoon olive oil in a skillet.
- Step 8: Sauté over medium heat for 8-10 minutes until tender-crisp and slightly browned.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Dill Salmon with Sautéed Asparagus take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemon-Dill Salmon with Sautéed Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon from drying out.
Can I substitute ingredients in Baked Lemon-Dill Salmon with Sautéed Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Dill Salmon with Sautéed Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Dill Salmon with Sautéed Asparagus?
American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Absolutely wonderful.
