Lemon-Dill Smoked Salmon with Asparagus

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

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.

Pan-seared salmon with a bright lemon-dill finish, served atop perfectly roasted asparagus for a elegant yet effortless weeknight dinner. This Scandinavian-inspired seafood recipe, ready in about 35 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 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: 15 min Cook: 20 min Serves 4 Scandinavian cuisine 320 cal/serving

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Ingredients

4 (5 ounces each, skin-on) Salmon fillets
2 tablespoons Olive oil
1 (zest and juice, 2 tablespoons juice) Lemon
2 tablespoons chopped Fresh dill
1 pound, trimmed Asparagus
1 clove minced Garlic
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon Butter

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat 4 salmon fillets (5 ounces each) dry. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place skin-side down on a baking sheet lined with parchment. Drizzle with 2 tablespoons olive oil and 2 tablespoons lemon juice.
Step 2: Roast salmon for 12 minutes. Meanwhile, toss 1 pound trimmed asparagus with 1 tablespoon olive oil, 1 minced garlic clove, and a pinch of salt. Spread on a separate baking sheet and roast for 15-18 minutes until tender-crisp and lightly browned.
Step 3: In a small bowl, mix 2 tablespoons chopped fresh dill, 1 tablespoon lemon zest, and 1 tablespoon butter. Remove salmon from oven, spoon dill mixture over fillets, and let rest for 3 minutes. Serve immediately with roasted asparagus.