Pan-Seared Salmon with Asparagus and Lemon-Dill Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Flaky salmon fillets with crispy edges, paired with tender asparagus and a bright lemon-dill sauce made with avocado for a creamy keto-friendly finish. This Scandinavian-inspired seafood recipe (low-carb), ready in about 25 minutes, pairs salmon fillets, avocado oil, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Scandinavian cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp avocado oil in a nonstick skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Place salmon skin-side down in skillet and cook 5-6 minutes until skin is crisp and salmon is almost cooked through. Flip and cook 3-4 minutes more until internal temperature reaches 125°F (52°C).
  3. Step 3: Transfer salmon to a plate and tent with foil. Add 12 oz trimmed asparagus to skillet, cooking 4-5 minutes until tender-crisp with slight char, stirring occasionally.
  4. Step 4: While asparagus cooks, blend 1/2 pitted avocado, 2 minced garlic cloves, 1 tbsp chopped dill, 1 tsp lemon zest, 1 tbsp lemon juice, and 1/4 tsp black pepper in a small bowl until smooth.
  5. Step 5: Return salmon to skillet with asparagus, spooning avocado sauce over the top. Cook 1 minute to warm through, then serve immediately with extra dill garnish.

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