Grilled Lemon-Dill Salmon with Spring Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets grilled with fresh lemon and dill, served alongside crisp spring asparagus spears. This mediterranean-inspired seafood ready in about 35 minutes pairs about 6 oz each salmon fillets, lemon juice, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons chopped fresh dill, and 2 minced garlic cloves.
  2. Step 2: Place 4 salmon fillets in a shallow dish and pour half of the marinade over them, coating evenly. Cover and refrigerate for 15 minutes.
  3. Step 3: Toss 1 pound trimmed asparagus spears with the remaining marinade, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill salmon fillets skin-side down for 4-5 minutes until grill marks form and edges are crispy.
  5. Step 5: Flip the salmon and grill for another 3-4 minutes until cooked through and opaque.
  6. Step 6: Grill the asparagus for 3-4 minutes, turning occasionally, until tender-crisp and slightly charred.
  7. Step 7: Season salmon and asparagus with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper before serving.

Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Spring Asparagus take to make?

Total time is about 35 minutes (20 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 Spring 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 lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Dill Salmon with Spring 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 Grilled Lemon-Dill Salmon with Spring 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 Grilled Lemon-Dill Salmon with Spring 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.

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