Crisp-Skinned Lemon-Dill Salmon with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly seared salmon fillets with bright lemon-dill glaze and tender roasted asparagus, ready in 25 minutes. This seafood recipe (low-carb, high-protein), ready in about 25 minutes, pairs salmon fillets, avocado oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 15 min Serves 1 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper.
  2. Step 2: Heat 2 tbsp avocado oil in an oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down, pressing gently to ensure even contact, and cook undisturbed for 4 minutes until skin is golden and crisp.
  3. Step 3: Flip salmon, add 1/4 cup fresh lemon juice and 2 tbsp chopped dill to the skillet, then transfer to oven. Roast for 8-10 minutes until salmon flakes easily with a fork.
  4. Step 4: While salmon cooks, toss 1 cup trimmed asparagus with 1 tbsp olive oil, 1/4 tsp garlic powder, 1/4 tsp sea salt, and 1/8 tsp black pepper. Roast on a separate sheet pan for 12-15 minutes until tender-crisp and slightly browned at edges.

Frequently asked questions

How long does Crisp-Skinned Lemon-Dill Salmon with 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 Crisp-Skinned Lemon-Dill Salmon with Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Crisp-Skinned Lemon-Dill Salmon with 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 Crisp-Skinned Lemon-Dill Salmon with Asparagus for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.

Is Crisp-Skinned Lemon-Dill Salmon with Asparagus low-carb?

Yes — this recipe is tagged low-carb, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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