Lemon-Dill Poached Salmon with Asparagus
Delicate salmon fillets cooked in a bright herb-infused lemon broth, served with tender asparagus. This american-inspired seafood (low-sodium) ready in about 25 minutes pairs (6 oz each) salmon fillets, bunch (12 oz) 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Poached Salmon with Asparagus take to make?
Total time is about 25 minutes (10 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 Poached Salmon with 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Poached Salmon with 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 Poached Salmon with 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.
Is Lemon-Dill Poached Salmon with Asparagus low-sodium?
Yes — this recipe is tagged low-sodium 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.
