Lemon-Dill Salmon with Asparagus and Capers
Flaky salmon fillets baked with fresh dill and lemon zest, paired with roasted asparagus and briny capers. This mediterranean-inspired keto (gluten-free, low-carb) ready in about 23 minutes pairs salmon fillets, thinly sliced lemon, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 1, 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
- 6 oz salmon fillets
- 1/2 thinly sliced lemon
- 1 tbsp finely chopped fresh dill
- 1 tbsp olive oil
- 6 oz asparagus
- 1 tsp capers
- 1/4 tsp garlic powder
- 1/4 tsp fine sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Place salmon fillets skin-side down on a parchment-lined baking sheet. Top with 1/4 sliced lemon, dill, olive oil, garlic powder, 1/8 tsp salt, and 1/16 tsp pepper.
- Step 2: Arrange asparagus around salmon. Drizzle asparagus with 1/2 tsp olive oil and sprinkle with 1/8 tsp salt and 1/16 tsp pepper.
- Step 3: Bake for 12-14 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
- Step 4: Remove from oven, scatter capers over salmon and remaining lemon slices. Let rest 3 minutes 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 Capers take to make?
Total time is about 23 minutes (10 min prep + 13 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 Capers?
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 salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Asparagus and Capers?
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 Capers for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Salmon with Asparagus and Capers gluten-free?
Yes — this recipe is tagged gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
