Pan-Seared Salmon with Asparagus & Dill Crème

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.

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 recipe (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes