Pan-Seared Salmon with Asparagus and Lemon-Dill Sauce
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 (low-carb) ready in about 25 minutes blends each salmon fillets, avocado oil, trimmed asparagus into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 510 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2, 6 oz each salmon fillets
- 2 tbsp avocado oil
- 12 oz, trimmed asparagus
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1/2, pitted avocado
- 2, minced garlic cloves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Salmon with Asparagus and Lemon-Dill Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Salmon with Asparagus and Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Salmon with Asparagus and Lemon-Dill Sauce?
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 Sauce 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 Sauce 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
