Pan-Seared Salmon with Dill Crème Fraîche

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.

Perfectly seared salmon fillets topped with a bright dill crème fraîche sauce, accompanied by roasted asparagus for a light yet elegant meal. This French seafood recipe, ready in about 27 minutes, pairs salmon fillet, olive oil, and lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 12 min Serves 1 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat salmon dry and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Place skin-side down in a cold non-stick skillet, then heat over medium heat for 4 minutes until skin is crisp and golden.
  2. Step 2: Flip salmon and cook for 3-4 minutes more until internal temperature reaches 125°F (52°C), then transfer to a plate and tent with foil.
  3. Step 3: Add 1 tbsp olive oil to the same skillet over medium heat. Sauté asparagus and minced garlic for 5-6 minutes until tender-crisp, then remove from heat.
  4. Step 4: In a small bowl, mix 1/4 cup crème fraîche, 2 tbsp chopped dill, 1/2 of the lemon slices, and 1 tsp lemon zest until smooth.
  5. Step 5: Arrange asparagus on plates, place salmon on top, and drizzle with the dill crème fraîche sauce. Garnish with remaining lemon slices and extra dill.

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