Dill-Scented Salmon with Asparagus
Perfectly baked salmon fillets with fresh dill and lemon, served alongside tender asparagus spears for a simple keto dinner. This mediterranean-inspired sheet pan ready in about 25 minutes pairs (4 fillets, 6 oz each) salmon fillets, trimmed asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 calories and feeds 4, 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
- 24 oz (4 fillets, 6 oz each) salmon fillets
- 12 oz, trimmed asparagus
- 2 tbsp olive oil
- 1 tbsp, chopped fresh dill
- 1, thinly sliced lemon
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Place 24 oz salmon fillets on a parchment-lined sheet pan. Drizzle with 2 tbsp olive oil and season with 1/2 tsp salt, 1/4 tsp black pepper, and 2 minced garlic cloves. Arrange 12 oz trimmed asparagus around the salmon.
- Step 2: Scatter 1 tbsp fresh chopped dill and 1 lemon, thinly sliced, over the salmon and asparagus. Bake for 12-15 minutes, or until salmon is opaque throughout and flakes easily with a fork.
- Step 3: Remove from oven and let rest for 2 minutes. The salmon should have a firm texture with no translucent center. Serve immediately with extra lemon wedges.
Frequently asked questions
How long does Dill-Scented 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 Dill-Scented Salmon with 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 trimmed asparagus from drying out.
Can I substitute ingredients in Dill-Scented 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 Dill-Scented Salmon with Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Dill-Scented Salmon with Asparagus?
Mediterranean sheet pan 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
- ★★★★★
Loved it! So simple and healthy. The asparagus turned out just right.
- ★★★★★
This was perfect! My family loved the dill flavor and the salmon was so tender. Made it for dinner guests and they raved.
- ★★★★☆
Great for a weeknight. The dill scent was wonderful, but I found the salmon a bit bland without extra seasoning.
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