One-Pan Sockeye Salmon with Lemon and Dill
Pan-seared salmon fillets with bright lemon and dill, cooked alongside asparagus in a single skillet. This American-inspired seafood recipe, ready in about 20 minutes, pairs sockeye salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 1, 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
- 6 oz sockeye salmon fillets
- 1 cup asparagus
- 1 tbsp olive oil
- 1/2 lemon
- 1 tbsp fresh dill
- 1 clove garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat salmon dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Step 2: Add salmon skin-side down and cook for 4 minutes until skin is crisp. Flip salmon, add asparagus, and 1 minced garlic clove to the skillet.
- Step 3: Squeeze juice from 1/2 lemon over salmon, scatter 1 tbsp fresh dill on top, and cook for 5 more minutes until salmon flakes easily and asparagus is tender-crisp.
