Lemon-Dill Smoked Salmon with Asparagus Spears

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 developed and reviewed.

Perfectly seared salmon fillets with a bright lemon-dill finish, paired with tender roasted asparagus spears for a refreshing keto meal. This Mediterranean-inspired keto recipe, ready in about 28 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 390 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: 18 min Serves 2 Mediterranean cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1 cup trimmed asparagus on a baking sheet, drizzle with 1/2 tsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat.
  2. Step 2: Rub 2 salmon fillets (5 oz each) with 1/2 tsp olive oil, then sprinkle with 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Heat a skillet over medium-high heat. Add salmon skin-side down and cook for 3 minutes until crispy. Flip and cook for 2 minutes.
  4. Step 4: Transfer salmon to the oven-safe skillet and roast for 8 minutes until cooked through.
  5. Step 5: Roast asparagus for 12 minutes until tender and slightly charred.
  6. Step 6: In a small bowl, mix 1/2 lemon zest, 1 tbsp lemon juice, and 1 tbsp chopped dill. Stir into the skillet during the last minute of cooking.
  7. Step 7: Serve salmon atop asparagus with the lemon-dill sauce drizzled over the top.

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