Lemon-Dill Baked Salmon with Asparagus Spears
Flaky salmon fillets baked with fresh dill and lemon zest, paired with tender asparagus roasted to perfection. This american-inspired keto (high-protein) ready in about 30 minutes pairs (6 oz each) salmon fillets, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. 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
- 12 oz asparagus
- 1 lemon
- 2 tbsp fresh dill
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Trim woody ends from 12 oz asparagus and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 2: Place 4 salmon fillets on a parchment-lined baking sheet. Rub each fillet with 2 tablespoons fresh dill, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and the zest of 1 lemon.
- Step 3: Arrange asparagus around salmon. Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
- Step 4: Squeeze fresh lemon juice over salmon and asparagus before serving, garnishing with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Baked Salmon with Asparagus Spears 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 Lemon-Dill Baked Salmon with Asparagus Spears?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Baked Salmon with Asparagus Spears?
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 Lemon-Dill Baked Salmon with Asparagus Spears 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 Lemon-Dill Baked Salmon with Asparagus Spears high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
