Pan-Seared Salmon with Creamy Dill Sauce and Asparagus

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

Tender salmon fillets cooked crisp on the outside, served with a luscious dill sauce and sautéed asparagus. This american-inspired keto (low carb, high protein) ready in about 25 minutes blends (6 oz each) salmon fillets, salt, black pepper 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 450 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 salmon fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon fillets skin side down and cook for 5-6 minutes without moving until the skin is crisp. Flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
  3. Step 3: Remove salmon to a warm plate. In the same skillet, add 2 tbsp unsalted butter and 1 minced garlic clove, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 lb trimmed asparagus pieces and sauté over medium heat for 4-5 minutes until tender-crisp and bright green.
  5. Step 5: In a small bowl, whisk together 1/2 cup sour cream, 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice.
  6. Step 6: Serve the salmon fillets topped with the creamy dill sauce alongside the sautéed asparagus.

Frequently asked questions

How long does Pan-Seared Salmon with Creamy Dill Sauce and Asparagus 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 Creamy Dill Sauce and Asparagus?

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 Creamy Dill Sauce and Asparagus?

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 Creamy Dill Sauce and Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Creamy Dill Sauce and Asparagus low carb?

Yes — this recipe is tagged low carb, high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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