Lemon-Dill Salmon with Asparagus Sauté
Pan-seared salmon with fresh dill and lemon paired with tender asparagus for a bright, elegant weeknight dinner. This mediterranean-inspired one pot ready in about 20 minutes pairs (6 oz each), skin-on salmon fillets, bunch, trimmed asparagus, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 (6 oz each), skin-on salmon fillets
- 1 bunch, trimmed asparagus
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 2 tbsp olive oil
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
- Step 2: Place salmon skin-side down in skillet and cook undisturbed for 5 minutes until skin is crisp and golden.
- Step 3: Flip salmon, add asparagus to skillet, and cook for 4 minutes until asparagus is tender-crisp and salmon reaches 125°F internally.
- Step 4: Remove salmon and asparagus from skillet. Add remaining 1 tbsp olive oil, minced garlic, and lemon zest to skillet, cooking for 30 seconds until aromatic. Stir in lemon juice and 2 tbsp chopped dill, then pour sauce over salmon and asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Asparagus Sauté take to make?
Total time is about 20 minutes (10 min prep + 10 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 Sauté?
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 bunch, trimmed asparagus from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Asparagus Sauté?
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 Sauté 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 Sauté?
Mediterranean one pot 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
- ★★★★★
My family devoured this! It's my new go-to for a healthy weeknight dinner.
- ★★★★★
So easy to make in one pot, and the flavors were fresh and bright.
- ★★★★★
Best salmon recipe I've tried in years. The dill really shined.
