Best-Seared Salmon with Dill-Yogurt Sauce and Asparagus

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

Perfectly crisp-skinned salmon fillets paired with a cool, tangy dill-yogurt sauce and tender asparagus, making this dish the best quick weeknight meal for health-conscious eaters. This Pacific-inspired seafood recipe (gluten-free), ready in about 30 minutes, pairs salmon fillets, olive oil, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (5 oz each), skin-on salmon fillets
• 1 tbsp olive oil
• 2 tbsp, chopped fresh dill
• 1/4 cup plain Greek yogurt
• 1 tsp lemon zest
• 12 oz, trimmed asparagus
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat salmon fillets dry with paper towels; season skin-side with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 8-10 minutes until skin is crisp and golden, then flip and cook for 3-4 minutes more.
2. Step 2: Whisk together 1/4 cup plain Greek yogurt, 2 tbsp chopped dill, 1 tsp lemon zest, 1/4 tsp salt, and a pinch of black pepper for the sauce. Set aside.
3. Step 3: Toss 12 oz trimmed asparagus with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast on a baking sheet at 425°F (220°C) for 12-15 minutes until tender-crisp and slightly charred at the edges.