Lemon-Dill Salmon with Spring Vegetables

Name: Lemon-Dill Salmon with Spring Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (6 oz each) salmon fillets; 2 tbsp olive oil; 2 tbsp, chopped dill; 1, juiced lemon; 1/4 cup vegetable broth; 1 cup, cut into 1-inch pieces asparagus; 1 cup, halved baby carrots; 1/2 tsp salt; 1/4 tsp pepper

Pan-seared salmon fillets with a zesty lemon-dill glaze, served alongside tender asparagus and baby carrots for a perfectly balanced spring dinner.

Cuisine: American

Category: Seafood

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

4 (6 oz each) salmon fillets
2 tbsp olive oil
2 tbsp, chopped dill
1, juiced lemon
1/4 cup vegetable broth
1 cup, cut into 1-inch pieces asparagus
1 cup, halved baby carrots
1/2 tsp salt
1/4 tsp pepper

Instructions

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.
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.
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.
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.