Fresh Herb-Crusted Salmon with Lemon-Dill Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant dish featuring salmon fillets coated in a fragrant herb crust, served with a zesty lemon-dill sauce and perfectly roasted asparagus. This mediterranean-inspired seafood ready in about 45 minutes blends (6 oz each) salmon fillets, finely chopped fresh dill, finely chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 385 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (6 oz each) salmon fillets
• 2 tbsp finely chopped fresh dill
• 1.5 tbsp finely chopped fresh parsley
• 1 tsp lemon zest
• 2 tbsp all-purpose flour
• 1.5 tbsp olive oil
• 12 oz trimmed asparagus
• 2 tbsp lemon juice
• 3 tbsp Greek yogurt
• 1 clove minced garlic
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: In a small bowl, mix 2 tbsp chopped dill, 1.5 tbsp chopped parsley, 1 tsp lemon zest, and 2 tbsp flour. Press this mixture firmly onto both sides of each salmon fillet until evenly coated.
3. Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side down for 3 minutes until golden brown, then flip and cook for 1 minute. Transfer skillet to oven and roast for 10-12 minutes until salmon reaches 125°F internally.
4. Step 4: While salmon cooks, toss trimmed asparagus with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 12-15 minutes until tender-crisp and slightly charred at edges.
5. Step 5: Whisk together lemon juice, Greek yogurt, 1 minced garlic clove, remaining 1 tbsp dill, and a pinch of salt in a small bowl until smooth and creamy. Taste and adjust seasoning if needed.