Lemon-Dill Salmon with Asparagus and Cherry Tomatoes
A vibrant 20-minute dinner featuring pan-seared salmon with zesty lemon-dill sauce and perfectly crisp-tender asparagus. This mediterranean-inspired quick meals (low-carb) ready in about 25 minutes pairs (5 oz each) salmon fillets, trimmed asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 (5 oz each) salmon fillets
- 1 lb, trimmed asparagus
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1/2 cup cherry tomatoes
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Place salmon skin-side down in the skillet and cook for 4-5 minutes until golden and crispy, then flip and cook for 3 minutes more until opaque in the center.
- Step 4: Remove salmon and set aside. Add 1 tbsp olive oil, 2 minced garlic cloves, and 1/2 cup asparagus to the skillet; cook for 5-6 minutes until asparagus is crisp-tender with light char marks.
- Step 5: Return salmon to the skillet, add 1/2 cup cherry tomatoes, 1 tbsp lemon juice, 2 tbsp chopped fresh dill, and 1 tsp lemon zest; cook for 1 minute until tomatoes soften slightly.
- Step 6: Serve immediately with the asparagus and pan sauce, garnished with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Asparagus and Cherry Tomatoes 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 Cherry Tomatoes?
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 Cherry Tomatoes?
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 Cherry Tomatoes 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 Salmon with Asparagus and Cherry Tomatoes low-carb?
Yes — this recipe is tagged 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
