Lemon-Dill Salmon with Roasted Asparagus & Herbed Potatoes

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant one-pan dinner featuring pan-seared salmon fillets with bright lemon-dill sauce, roasted asparagus, and crispy herb-infused potatoes. This Mediterranean-inspired one-pot recipe, ready in about 45 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1/2 cup halved baby potatoes, 2 minced garlic cloves, 1 tsp dried thyme, 1/4 tsp salt, and 1 tbsp olive oil on a parchment-lined baking sheet; roast for 25 minutes until golden and crisp.
  2. Step 2: Pat salmon fillets dry with paper towels, season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat; sear salmon skin-side down for 4 minutes until crispy, then flip and cook 3 minutes more.
  3. Step 3: Add asparagus to the skillet with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; cook 5 minutes until tender-crisp. Stir in lemon zest, lemon juice, 1 tbsp chopped dill, and 2 tbsp water; simmer 1 minute until sauce thickens slightly.

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