Lemon-Dill Salmon with Spring Vegetables

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

Pan-seared salmon fillets with a zesty lemon-dill glaze, served alongside tender asparagus and baby carrots for a perfectly balanced spring dinner. This american-inspired seafood ready in about 35 minutes pairs (6 oz each) salmon fillets, olive oil, chopped dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat salmon fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add salmon skin-side down, pressing gently with a spatula for 1 minute. Cook undisturbed for 4 minutes until skin is crisp, then flip and cook for another 3-4 minutes until salmon is opaque and flakes easily.
  3. Step 3: Remove salmon to a plate and cover loosely with foil. Add 1 cup asparagus and 1 cup halved baby carrots to the skillet with the pan drippings. Sauté for 4 minutes until vegetables are tender-crisp.
  4. Step 4: Stir 2 tbsp chopped dill, 1/4 cup lemon juice, and 1/4 cup vegetable broth into the skillet. Simmer for 2 minutes until sauce thickens slightly. Return salmon to the skillet, spooning sauce over top, and cook for 1 more minute to reheat. Serve immediately.

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Frequently asked questions

How long does Lemon-Dill Salmon with Spring Vegetables take to make?

Total time is about 35 minutes (20 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 Spring Vegetables?

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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Lemon-Dill Salmon with Spring Vegetables?

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 Spring Vegetables 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.

What goes well with Lemon-Dill Salmon with Spring Vegetables?

American seafood 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.

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