Lemon-Dill Salmon with Asparagus and Avocado

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

Pan-seared salmon fillets with a bright lemon-dill sauce, served over roasted asparagus and creamy avocado for skin-clearing benefits. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 25 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (5 oz each) salmon fillets
• 2 tbsp olive oil
• 1, juiced lemon
• 2 tbsp, chopped fresh dill
• 1 medium, sliced avocado
• 1 bunch, trimmed and cut into 2-inch pieces asparagus
• 2 cloves, minced garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat salmon fillets dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Step 2: Sear salmon skin-side down for 5 minutes until crisp, then flip and cook for 3-4 minutes until just opaque. Remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil, 2 minced garlic cloves, and asparagus pieces. Sauté for 6-7 minutes until tender-crisp and slightly charred, stirring occasionally.
4. Step 4: Whisk together lemon juice, 2 tbsp chopped dill, and 1 tbsp reserved pan drippings. Pour over salmon and asparagus, then top with sliced avocado just before serving.