Fresh Lemon-Dill Salmon with Roasted Asparagus
Pan-seared salmon fillets with a bright lemon-dill glaze, accompanied by tender asparagus roasted to caramelized perfection. This dish highlights the essence of fresh ingredients for a light yet satisfying meal. This mediterranean-inspired seafood ready in about 35 minutes pairs pound, skin-on salmon fillets, tablespoons olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 1 pound, skin-on salmon fillets
- 2 tablespoons olive oil
- 1, zested and juiced lemon
- 2 tablespoons, chopped fresh dill
- 1/4 cup white wine
- 1/2 pound, trimmed asparagus
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Pat the salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down in the skillet and cook for 4 minutes until skin is golden and crisp.
- Step 2: Flip the salmon and transfer the skillet to a preheated oven at 400°F (200°C). Bake for 6-8 minutes until salmon is cooked through and flakes easily with a fork.
- Step 3: Toss the trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.
- Step 4: In a small bowl, whisk together 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tbsp fresh dill, 1/4 cup white wine, and a pinch of salt. Remove skillet from oven, transfer salmon to a plate, and pour the lemon-dill sauce over the salmon. Serve immediately with roasted asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Lemon-Dill Salmon with Roasted Asparagus take to make?
Total time is about 35 minutes (15 min prep + 20 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 Fresh Lemon-Dill Salmon with Roasted 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 pound, skin-on salmon fillets from drying out.
Can I substitute ingredients in Fresh Lemon-Dill Salmon with Roasted 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 Fresh Lemon-Dill Salmon with Roasted Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Fresh Lemon-Dill Salmon with Roasted Asparagus?
Mediterranean seafood 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
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
