Oven-Roasted Salmon with Lemon-Dill Sauce and Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets roasted with fresh asparagus, served with a zesty lemon-dill sauce for a clean, keto-friendly seafood dinner. This american-inspired keto (low carb) ready in about 25 minutes pairs salmon fillets, asparagus spears, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. On a large baking sheet, arrange 4 salmon fillets and 1 lb trimmed asparagus spears in a single layer. Drizzle 2 tbsp olive oil over the salmon and asparagus, then season with 1/2 tsp salt and 1/4 tsp black pepper evenly.
  2. Step 2: Toss asparagus gently to coat in oil and seasoning. Roast in the oven for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp.
  3. Step 3: While salmon roasts, in a small bowl combine 1/3 cup mayonnaise, 2 tbsp freshly squeezed lemon juice, 2 tbsp chopped fresh dill, 1/4 tsp garlic powder, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix well to form the lemon-dill sauce.
  4. Step 4: Remove salmon and asparagus from oven, plate fillets alongside asparagus spears, and spoon the lemon-dill sauce generously over the salmon before serving for a bright, flavorful keto meal.

Frequently asked questions

How long does Oven-Roasted Salmon with Lemon-Dill Sauce and 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 Oven-Roasted Salmon with Lemon-Dill Sauce and Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Oven-Roasted Salmon with Lemon-Dill Sauce and 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 Oven-Roasted Salmon with Lemon-Dill Sauce and 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.

Is Oven-Roasted Salmon with Lemon-Dill Sauce and Asparagus keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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