One-Pan Lemon Dill Salmon with Asparagus
Pan-seared salmon fillets with a bright lemon-dill glaze, served alongside tender asparagus for a restaurant-quality dinner in one pan. This american-inspired seafood ready in about 25 minutes pairs (6 oz each), skin-on salmon fillets, trimmed asparagus, thinly sliced 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 1 lb, trimmed asparagus
- 1, thinly sliced lemon
- 2 tbsp, fresh, chopped dill
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 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.
- Step 2: Place salmon skin-side down in skillet; cook for 4 minutes until skin is crisp and golden, then flip and cook for 3 more minutes.
- Step 3: Push salmon to one side of the skillet, add 1 lb trimmed asparagus to the empty space, and cook for 2 minutes until bright green.
- Step 4: Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, then stir in 2 tbsp chopped fresh dill and 1 tbsp butter.
- Step 5: Squeeze juice from 1 lemon over the skillet, then nestle lemon slices around the salmon. Transfer skillet to a preheated 400°F (200°C) oven and roast for 8 minutes until salmon is cooked through.
- Step 6: Remove from oven, let rest for 2 minutes, then serve with asparagus and pan juices, garnished with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon Dill Salmon with Asparagus take to make?
Total time is about 25 minutes (10 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 One-Pan Lemon 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 trimmed asparagus from drying out.
Can I substitute ingredients in One-Pan Lemon 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 Dill Salmon with Asparagus 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 One-Pan Lemon Dill Salmon with Asparagus?
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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
