Lemon-Dill Salmon with Asparagus and Avocado
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 (anti-inflammatory) ready in about 25 minutes pairs (5 oz each) salmon fillets, olive oil, juiced 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 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 (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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Asparagus and Avocado 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 Salmon with Asparagus and Avocado?
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 (5 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Asparagus and Avocado?
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 Salmon with Asparagus and Avocado 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.
What goes well with Lemon-Dill Salmon with Asparagus and Avocado?
Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Perfect whole30 recipe for a weeknight dinner.
