Pan-Seared Lemon-Dill Salmon with Roasted Asparagus
Perfectly seared salmon fillets with a bright lemon-dill glaze, served alongside tender roasted asparagus for a light yet satisfying keto dinner. This american-inspired keto (low carb) ready in about 30 minutes pairs (6 oz each) salmon fillets, olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1/2 tsp garlic powder
- to taste salt
- to taste black pepper
- 1 bunch (1 lb), trimmed asparagus
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 1 bunch asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and black pepper. Roast for 12-15 minutes until tender-crisp.
- Step 2: While asparagus roasts, pat salmon fillets dry. In a small bowl, mix 1/2 tbsp olive oil, lemon zest, lemon juice, 2 tbsp fresh dill, 1/2 tsp garlic powder, and salt and black pepper to taste.
- Step 3: Brush the lemon-dill mixture evenly over salmon fillets.
- Step 4: Heat a skillet over medium-high heat with the remaining 1 tbsp olive oil. Add salmon, skin-side down if skin is on, and cook for 4-5 minutes per side until opaque and flakes easily.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Lemon-Dill Salmon with Roasted Asparagus take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pan-Seared Lemon-Dill Salmon with Roasted Asparagus?
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 Pan-Seared Lemon-Dill Salmon with Roasted 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 Pan-Seared Lemon-Dill Salmon with Roasted 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 Pan-Seared Lemon-Dill Salmon with Roasted Asparagus low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
