Keto Lemon-Dill Salmon & Asparagus Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A light yet luxurious soup with flaky salmon, tender asparagus, and a bright dill-lime sauce—ready in 40 minutes. This French-inspired keto recipe (low carb), ready in about 40 minutes, pairs salmon fillets, olive oil, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 2, 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.

Ingredients

• 12 ounces salmon fillets
• 1 tablespoon olive oil
• 10 ounces asparagus
• 1 lemon
• 2 cloves garlic
• 2 tablespoons dill
• 2 cups chicken broth
• 1/4 cup heavy cream
• 1/4 cup white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 12 ounces salmon fillets dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat; sear salmon for 3 minutes per side until golden and just cooked through, then set aside.
2. Step 2: Trim 10 ounces asparagus and cut into 1-inch pieces. Sauté in the same skillet with 2 minced garlic cloves for 4 minutes until crisp-tender and slightly caramelized, stirring often.
3. Step 3: Add 1 cup chicken broth, 1/4 cup white wine, and 2 tablespoons fresh dill to the skillet; simmer for 5 minutes until liquid reduces slightly and flavors meld.
4. Step 4: Stir in 1/4 cup heavy cream and the juice of 1 lemon, simmering gently for 3 minutes until slightly thickened and creamy. Add 1 cup chicken broth to adjust consistency if needed.
5. Step 5: Carefully transfer soup to a blender (or use an immersion blender), blending until smooth. Return to the pot, add the seared salmon (and any juices), and warm through for 2 minutes without boiling. Garnish with additional dill before serving.