Lemon-Dill Butter Salmon with Roasted Asparagus
Pan-seared salmon fillets with a bright lemon-dill butter sauce, served alongside perfectly roasted asparagus for a light yet satisfying keto meal. This american-inspired keto (low carb, keto) ready in about 30 minutes pairs (6 oz each, skin-on) Salmon fillets, trimmed Asparagus, (divided) Olive oil 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 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
- 2 (6 oz each, skin-on) Salmon fillets
- 1/2 lb, trimmed Asparagus
- 1 tbsp (divided) Olive oil
- 2 tbsp Butter
- 1/2, zested and juiced Lemon
- 1 tbsp, chopped Fresh dill
- 1 clove, minced Garlic
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place asparagus on a baking sheet, drizzle with 1/2 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Roast for 12-15 minutes until tender-crisp, flipping halfway through.
- Step 3: Pat salmon fillets dry, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 4: Heat remaining 1/2 tbsp olive oil in a skillet over medium-high heat until hot. Place salmon skin-side down and cook for 5-6 minutes until skin is crispy and golden.
- Step 5: Flip salmon and cook for 3-4 minutes more until cooked through.
- Step 6: Remove salmon from skillet, then add butter, lemon zest, lemon juice, minced garlic, and chopped dill to the skillet. Stir until butter melts and sauce becomes fragrant (about 1 minute).
- Step 7: Spoon lemon-dill butter sauce over salmon and serve immediately with roasted asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Butter Salmon with Roasted Asparagus take to make?
Total time is about 30 minutes (10 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 Lemon-Dill Butter 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 trimmed asparagus from drying out.
Can I substitute ingredients in Lemon-Dill Butter 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 Lemon-Dill Butter 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.
Is Lemon-Dill Butter Salmon with Roasted Asparagus low carb?
Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
