Lemon-Dill Salmon with Capers and Asparagus
Flaky salmon fillets baked with bright lemon-dill sauce and crisp-tender asparagus, finished with briny capers for a refreshing kick. This mediterranean-inspired keto (high-protein, low-carb) ready in about 30 minutes pairs (6 oz each, skin-on) salmon fillets, olive oil, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 (6 oz each, skin-on) salmon fillets
- 2 tbsp olive oil
- 1, zested and juiced (1 tbsp zest, 2 tbsp juice) lemon
- 2 tbsp, chopped fresh dill
- 1 tbsp, drained capers
- 1 bunch (12 oz), trimmed asparagus
- 1 tbsp unsalted butter
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 12-14 minutes until crisp-tender.
- Step 2: Pat salmon fillets dry. Rub with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder.
- Step 3: Place salmon skin-side down on a parchment-lined baking sheet. Top each fillet with 1 tbsp lemon zest, 1/2 tbsp lemon juice, 1 tbsp chopped dill, and 1 tbsp drained capers.
- Step 4: Bake salmon for 12-14 minutes until edges are opaque and easily flake with a fork.
- Step 5: While salmon bakes, melt 1 tbsp butter in a small saucepan over medium heat. Add remaining 1 tbsp lemon juice, 1 tbsp dill, and capers. Simmer for 2 minutes until slightly thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Capers and Asparagus take to make?
Total time is about 30 minutes (10 min prep + 20 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 Capers and Asparagus?
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 olive oil from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Capers and Asparagus?
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 Capers and Asparagus 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 Capers and Asparagus high-protein?
Yes — this recipe is tagged high-protein, 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
