Pan-Seared Salmon with Asparagus and Lemon-Dill Butter

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

Flaky salmon fillets cooked to perfection with a bright lemon-dill butter sauce and tender asparagus. This american-inspired keto (low carb) ready in about 22 minutes pairs (6 oz each) salmon fillets, butter, lemon 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: 12 min Serves 2 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat salmon dry with paper towels. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Trim asparagus ends and discard tough stems.
  2. Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Add asparagus in a single layer, season with a pinch of salt, and cook for 5 minutes, flipping once, until bright green and crisp-tender.
  3. Step 3: Reduce heat to medium. Add salmon skin-side down to the skillet (if skin-on) and cook undisturbed for 4 minutes. Flip salmon and cook 3 more minutes until edges are opaque and flake easily with a fork.
  4. Step 4: Remove salmon and asparagus from skillet. Add 2 tbsp butter, 1 tbsp lemon juice, and 1 tbsp chopped dill to the pan. Swirl for 30 seconds until butter melts and sauce thickens slightly. Spoon sauce over salmon and asparagus immediately.

Frequently asked questions

How long does Pan-Seared Salmon with Asparagus and Lemon-Dill Butter take to make?

Total time is about 22 minutes (10 min prep + 12 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 Lemon-Dill Butter?

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 Salmon with Asparagus and Lemon-Dill Butter?

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 Lemon-Dill Butter for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Salmon with Asparagus and Lemon-Dill Butter 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

Related recipes