Pan-Seared Salmon with Dill Butter and Roasted Asparagus
Succulent salmon fillets seared until golden, topped with a vibrant dill butter sauce, and served with tender roasted asparagus spears. This mediterranean-inspired seafood (low-carb, keto) ready in about 40 minutes pairs (6 oz each) Salmon fillets, Olive oil, zested and juiced Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 (6 oz each) Salmon fillets
- 2 tbsp Olive oil
- 1, zested and juiced Lemon
- 2 tbsp, chopped Fresh dill
- 3 tbsp Butter
- 1 lb, trimmed Asparagus
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F. Place 1 lb trimmed asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper; roast for 12-15 minutes until tender-crisp.
- Step 2: Season 4 salmon fillets (6 oz each) with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add salmon skin-side down and sear for 3-4 minutes until golden. Flip and cook for 2-3 more minutes until just cooked through.
- Step 3: Remove salmon from skillet, leaving fat and juices. Add 3 tbsp butter, 2 tbsp chopped fresh dill, lemon zest, and lemon juice to the skillet; simmer for 1 minute until butter melts and sauce thickens slightly. Pour over salmon and serve with roasted asparagus.
Frequently asked questions
How long does Pan-Seared Salmon with Dill Butter and Roasted Asparagus take to make?
Total time is about 40 minutes (15 min prep + 25 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 Dill Butter and Roasted Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Dill Butter and Roasted 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 Dill Butter and Roasted 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 Dill Butter and Roasted Asparagus low-carb?
Yes — this recipe is tagged low-carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Roasted asparagus caramelized beautifully with minimal oil. The dill butter transformed the salmon into something restaurant-quality at home.
- ★★★★★
The salmon was perfectly seared and the dill butter made it feel special. My husband said it's now his favorite weeknight dinner.
- ★★★★☆
Salmon was slightly bland without extra seasoning, but the asparagus roasted to golden perfection. Took 15 mins longer than recipe stated.
