Pan-Seared Salmon with Dill Crème Fraîche

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Perfectly seared salmon fillets topped with a bright dill crème fraîche sauce, accompanied by roasted asparagus for a light yet elegant meal. This French-inspired seafood recipe, ready in about 27 minutes, pairs salmon fillet, olive oil, 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 "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.

Ingredients

• 6 oz salmon fillet
• 1 tbsp olive oil
• 1/2, thinly sliced lemon
• 2 tbsp, chopped fresh dill
• 1/4 cup crème fraîche
• 8 oz, trimmed asparagus
• 1, minced garlic clove
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon zest

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

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.