Lemon-Dill Salmon with Crispy Asparagus

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A high-protein, keto-friendly dish featuring perfectly seared salmon fillets with bright lemon-dill glaze and tender-crisp roasted asparagus. Ideal for post-workout recovery. This Mediterranean-inspired seafood recipe (keto, high protein), ready in about 25 minutes, pairs salmon fillets, asparagus, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 420 cal/serving

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Ingredients

2 (6 oz each), skin-on salmon fillets
12 oz, trimmed asparagus
2 tbsp extra virgin olive oil
1 medium, zested and juiced lemon
2 tbsp finely chopped fresh dill
2 cloves, minced garlic
1 tbsp, drained capers
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place asparagus on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper. Toss to coat evenly.
Step 2: Roast asparagus for 12-14 minutes until crisp-tender with slightly charred tips, flipping halfway through.
Step 3: While asparagus cooks, pat salmon fillets dry with paper towels. Season skin-side with 1/4 tsp salt and 1/8 tsp pepper. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
Step 4: Place salmon skin-side down in skillet; cook undisturbed for 4 minutes until skin is golden and crisp.
Step 5: Flip salmon, add minced garlic to skillet, and cook for 2 minutes until fragrant. Reduce heat to medium-low.
Step 6: Whisk lemon zest, juice, 1 tbsp dill, capers, and remaining 1/4 tsp salt/pepper into skillet. Simmer gently for 2 minutes until sauce thickens slightly and coats the back of a spoon.
Step 7: Transfer salmon to a plate, spoon sauce over top, and serve immediately with roasted asparagus.