Lemon-Dill Poached Salmon with Asparagus

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Delicate salmon fillets cooked in a bright herb-infused lemon broth, served with tender asparagus. This American-inspired seafood recipe (low-sodium), ready in about 25 minutes, pairs salmon fillets, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 1 bunch (12 oz) asparagus
• 2 lemon
• 3 tbsp fresh dill
• 2 cups chicken broth
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Trim woody ends from 1 bunch (12 oz) asparagus and cut into 2-inch pieces. Slice 2 lemons into thin rounds, reserving juice from 1 lemon.
2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then add 2 cups chicken broth, 1/2 cup reserved lemon juice, and 3 tbsp chopped fresh dill.
3. Step 3: Bring broth mixture to a gentle simmer, then carefully place 4 (6 oz) salmon fillets on top. Reduce heat to low, cover, and poach for 10-12 minutes until salmon flakes easily with a fork.
4. Step 4: Add asparagus to the skillet, cover, and cook for 5 minutes more until crisp-tender. Remove salmon and asparagus with a slotted spoon, keeping broth. Discard lemon slices, then spoon broth over salmon and asparagus before serving.