Crisp-Topped Salmon with Dill-Caper Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Perfectly seared salmon fillets with a bright dill-caper sauce and roasted asparagus, ready in 30 minutes. This seafood recipe (high-protein, low-carb), ready in about 30 minutes, pairs salmon fillets, avocado oil, asparagus 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 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: 15 min Cook: 15 min Serves 4 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place asparagus on a baking sheet, drizzle with 1 tsp avocado oil, and season with 1/4 tsp salt and 1/8 tsp pepper; roast for 12-15 minutes until crisp-tender.
  2. Step 2: Pat salmon skin dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp avocado oil in an oven-safe skillet over medium-high heat until shimmering; place salmon skin-side down and cook for 3 minutes until golden.
  3. Step 3: Flip salmon, add butter, capers, garlic, lemon zest, and 1 tbsp lemon juice to the skillet; reduce heat to medium and simmer for 4 minutes until salmon reaches 125°F (52°C) internally.
  4. Step 4: Stir in 1 tbsp dill, remove skillet from heat, and let rest for 2 minutes. Serve salmon with roasted asparagus, drizzling with pan sauce and topping with remaining dill.

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