One-Pan Lemon and Dill Salmon with Asparagus
Pan-seared salmon fillets with a bright lemon-dill sauce, served atop perfectly crisp-tender asparagus. This american-inspired one pot ready in about 30 minutes pairs 6 oz each, skin-on salmon fillets, divided olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.
Ingredients
- 2 pieces, 6 oz each, skin-on salmon fillets
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 2 tbsp, divided olive oil
- 1, zested and juiced lemon
- 2 tbsp fresh, chopped dill
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Season salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper, then place skin-side down in the skillet.
- Step 2: Sear salmon for 4-5 minutes until skin is golden and crisp, then flip and cook for 3-4 minutes more until opaque in the center.
- Step 3: Remove salmon, add remaining 1 tbsp olive oil to skillet, then add asparagus and cook for 4-5 minutes until bright green and tender-crisp.
- Step 4: Return salmon to skillet, add lemon zest, lemon juice, minced garlic, and 2 tbsp fresh dill. Stir for 1 minute until sauce thickens slightly and fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon and Dill Salmon with Asparagus take to make?
Total time is about 30 minutes (10 min prep + 20 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 One-Pan Lemon and Dill Salmon with Asparagus?
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 divided olive oil from drying out.
Can I substitute ingredients in One-Pan Lemon and Dill Salmon with Asparagus?
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 One-Pan Lemon and Dill Salmon with Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 One-Pan Lemon and Dill Salmon with Asparagus?
American one pot 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
