Lemon-Dill Salmon with Asparagus and Lemon-Herb Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets baked with fresh dill and lemon, served with tender asparagus and a bright butter sauce. This american-inspired seafood (low-carb) ready in about 30 minutes pairs salmon fillets, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Trim asparagus ends and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a baking sheet.
  2. Step 2: Place salmon fillets on the same sheet pan, skin-side down. Rub with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp chopped dill.
  3. Step 3: Squeeze juice from 1 lemon over salmon and asparagus, then scatter 2 minced garlic cloves over the pan.
  4. Step 4: Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
  5. Step 5: While salmon bakes, melt butter in a small saucepan over medium heat. Add remaining 1 tbsp dill, 1 tsp lemon zest, and 1 tbsp lemon juice. Simmer for 2 minutes until fragrant.
  6. Step 6: Remove salmon and asparagus from oven, drizzle with warm lemon-herb butter, and garnish with remaining lemon slices and fresh dill.

Frequently asked questions

How long does Lemon-Dill Salmon with Asparagus and Lemon-Herb Butter take to make?

Total time is about 30 minutes (15 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 Lemon-Herb Butter?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Dill Salmon with Asparagus and Lemon-Herb Butter?

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 Lemon-Herb Butter 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 Lemon-Herb Butter 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.

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