One Pot Salmon and Veggies with Lemon-Dill Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Seared salmon fillets cooked with vibrant vegetables in a lemon-dill butter sauce for a quick and elegant meal. This seafood-inspired seafood ready in about 35 minutes blends (6 oz each), skin on salmon fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 25 min Serves 4 Seafood cuisine 420 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until skin is crisp; flip and cook 2 minutes more. Remove salmon and set aside.
  2. Step 2: In the same skillet, add 1 lb halved baby potatoes and sauté for 8 minutes, stirring occasionally, until golden and nearly tender.
  3. Step 3: Add 1 bunch chopped asparagus and cook for 4 minutes until bright green and slightly tender.
  4. Step 4: Reduce heat to medium-low and stir in 4 tbsp unsalted butter, 3 tbsp fresh lemon juice, 3 tbsp chopped fresh dill, and 2 minced garlic cloves. Cook, stirring, until butter melts and sauce is fragrant, about 2 minutes.
  5. Step 5: Nestle the salmon fillets back into the skillet with vegetables, spoon sauce over, cover, and cook 3 minutes to finish cooking salmon through before serving.

Frequently asked questions

How long does One Pot Salmon and Veggies with Lemon-Dill Butter Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover One Pot Salmon and Veggies with Lemon-Dill Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in One Pot Salmon and Veggies with Lemon-Dill Butter Sauce?

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 Salmon and Veggies with Lemon-Dill Butter Sauce 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 Salmon and Veggies with Lemon-Dill Butter Sauce?

Seafood 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

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →