Pan-Seared Salmon with Asparagus and Dill
Salmon fillets seared until crisp, served atop roasted asparagus with a bright dill garnish for a simple, nutrient-rich dinner. This american-inspired whole30 ready in about 25 minutes pairs each salmon fillets, olive oil, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, thinly sliced lemon
- 2 tbsp, chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz, trimmed asparagus
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 12 oz trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 12 minutes until tender-crisp.
- Step 2: Pat salmon fillets dry, then season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tbsp of the sliced lemon. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
- Step 3: Place salmon skin-side down in skillet and cook for 4 minutes until skin is crispy. Flip and cook for 3 minutes more until fish flakes easily. Top with remaining sliced lemon and 2 tbsp chopped dill before serving with roasted asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Asparagus and Dill 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 Pan-Seared Salmon with Asparagus and Dill?
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 each salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Asparagus and Dill?
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 Salmon with Asparagus and Dill 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 Pan-Seared Salmon with Asparagus and Dill?
American whole30 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better whole30 dishes though.
