Crispy Pan-Seared Salmon with Lemon-Dill 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 lemon-dill sauce and roasted asparagus for a restaurant-quality dinner in 25 minutes. This American-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets dry with paper towels; season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Trim woody ends from 1 bunch asparagus and toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper on a baking sheet.
  3. Step 3: Roast asparagus at 425°F (220°C) for 12 minutes until tender-crisp.
  4. Step 4: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add salmon skin-side down; cook undisturbed for 6 minutes until skin is golden and crisp.
  5. Step 5: Flip salmon and cook 3 minutes more until internal temperature reaches 125°F (52°C) for medium.
  6. Step 6: While salmon cooks, whisk 1/2 lemon juice, 3 tbsp fresh dill, 1 minced garlic clove, 2 tbsp unsalted butter, and 1 tbsp water in a small bowl until emulsified.
  7. Step 7: Remove salmon from skillet; plate with roasted asparagus. Drizzle with lemon-dill sauce and garnish with extra dill.

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