One-Pot Lemon-Dill Salmon with Asparagus and Cherry Tomatoes
Pan-seared salmon fillets with fresh dill and lemon, served over tender asparagus and sweet cherry tomatoes in a single skillet. This mediterranean-inspired one pot (mediterranean) ready in about 27 minutes pairs (6 oz each) salmon fillets, bunch (12 oz), trimmed asparagus, cherry tomatoes 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) salmon fillets
- 1 bunch (12 oz), trimmed asparagus
- 1 cup cherry tomatoes
- 2 tbsp, chopped fresh dill
- 1, zested and juiced lemon
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 2 cups baby spinach
Instructions
- Step 1: Preheat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil and heat until shimmering. Season salmon fillets with salt and pepper, then place skin-side down in the skillet. Cook for 4 minutes until skin is crispy, then flip and cook for 2 more minutes.
- Step 2: Remove salmon and set aside. Add remaining 1 tbsp olive oil to skillet, then add minced garlic and sauté for 30 seconds until fragrant.
- Step 3: Add asparagus and cherry tomatoes, tossing to coat. Cook for 5 minutes until asparagus is tender-crisp.
- Step 4: Return salmon to skillet, nestling it among vegetables. Sprinkle with lemon zest, lemon juice, and chopped dill. Add baby spinach and stir until wilted, about 1 minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill Salmon with Asparagus and Cherry Tomatoes take to make?
Total time is about 27 minutes (15 min prep + 12 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-Pot Lemon-Dill Salmon with Asparagus and Cherry Tomatoes?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill Salmon with Asparagus and Cherry Tomatoes?
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-Pot Lemon-Dill Salmon with Asparagus and Cherry Tomatoes 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-Pot Lemon-Dill Salmon with Asparagus and Cherry Tomatoes?
Mediterranean 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
- ★★★★★
Perfect one pot recipe for a weeknight dinner.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
