Pan-Seared Salmon with Creamy Dill Sauce and Roasted Asparagus

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 developed and reviewed.

Tender salmon fillets pan-seared to golden perfection, served with a tangy creamy dill sauce alongside oven-roasted asparagus spears. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 20 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Trim and rinse 1 lb asparagus spears, then toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 12-15 minutes until tender-crisp.
  2. Step 2: Meanwhile, pat dry 4 salmon fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 5-6 minutes until the edges are crispy and the skin releases easily. Flip and cook for another 3-4 minutes until salmon is opaque and flakes easily.
  4. Step 4: While salmon cooks, mix 1/3 cup sour cream with 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1 tbsp lemon juice in a small bowl. Season with a pinch of salt.
  5. Step 5: Remove salmon and asparagus from heat. Serve salmon topped with the creamy dill sauce and asparagus on the side.

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