Grilled Lemon-Dill Salmon with Asparagus and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent salmon fillets grilled with lemon-dill seasoning, served alongside asparagus and cherry tomatoes for a light, refreshing dinner. This mediterranean-inspired seafood (low-carb) ready in about 30 minutes pairs salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 172 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 Mediterranean cuisine 172 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high (375°F/190°C). Brush salmon fillets with 1 tbsp olive oil, then rub with 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place salmon skin-side down on grill and cook for 6-7 minutes until edges are opaque, then flip and cook another 4-5 minutes until fish flakes easily.
  3. Step 3: Toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Place on grill and cook for 8-10 minutes until tender-crisp.
  4. Step 4: Arrange grilled salmon and asparagus on plates, top with 1 cup halved cherry tomatoes, and serve immediately.

Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Asparagus and Cherry Tomatoes take to make?

Total time is about 30 minutes (15 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 Grilled Lemon-Dill Salmon with Asparagus and Cherry Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Asparagus and Cherry Tomatoes?

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 Grilled Lemon-Dill Salmon with Asparagus and Cherry Tomatoes 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.

Is Grilled Lemon-Dill Salmon with Asparagus and Cherry Tomatoes low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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