Pan-Roasted Salmon with Lemon-Dill Butter and Sautéed Asparagus

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets pan-roasted to perfection, topped with a zesty lemon-dill butter, served alongside crisp-tender asparagus. This American-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, unsalted butter, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 420 cal/serving

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Ingredients

2 pieces (6 oz each), skin-on salmon fillets
3 tbsp, divided unsalted butter
2 tbsp, chopped fresh dill
1 tbsp, freshly squeezed lemon juice
12 oz, trimmed asparagus spears
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2, minced garlic cloves

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Instructions

Step 1: In a small bowl, combine 2 tbsp unsalted butter, 2 tbsp chopped fresh dill, and 1 tbsp freshly squeezed lemon juice. Set aside.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz trimmed asparagus and 2 minced garlic cloves. Sauté for 4-5 minutes until asparagus is bright green and tender-crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from skillet and keep warm.
Step 3: Pat dry 2 salmon fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 4: Add 1 tbsp unsalted butter to the same skillet and melt over medium-high heat. Place salmon fillets skin-side down and cook for 5-6 minutes until skin is crisp.
Step 5: Flip salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Step 6: Remove salmon from heat and top each fillet with half of the lemon-dill butter. Let butter melt over the warm fish.
Step 7: Serve salmon fillets alongside sautéed asparagus.