Pan-Seared Salmon with Asparagus & Dill Crème

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

Buttery salmon fillets paired with tender asparagus and a luxurious dill-infused crème fraîche sauce for a restaurant-quality keto dinner. This french-inspired seafood (low-carb) ready in about 25 minutes pairs salmon fillets, asparagus, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 French cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place asparagus in a single layer on a baking sheet, drizzle with 1 tsp olive oil, and season with salt. Roast for 12-14 minutes until crisp-tender and slightly charred at the tips.
  2. Step 2: Season salmon fillets with salt and pepper. Heat 1 tbsp unsalted butter in a skillet over medium-high heat until foaming. Add salmon skin-side down and cook for 4-5 minutes until skin is crispy, then flip and cook for 3-4 minutes until opaque and flaky.
  3. Step 3: Remove salmon to a plate. Add 1 tbsp chopped dill, 2 tbsp crème fraîche, and 1 tsp lemon juice to the skillet. Stir constantly over low heat for 1 minute until the sauce is smooth and slightly thickened, then spoon over salmon and asparagus.

Frequently asked questions

How long does Pan-Seared Salmon with Asparagus & Dill Crème 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 & Dill Crème?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Asparagus & Dill Crème?

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 & Dill Crème 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 & Dill Crème 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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