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
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Ingredients

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.

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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.

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