Pan-Seared Salmon with Dill-Pepper Crust and Roasted Asparagus

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

Salmon fillets coated in a fragrant dill-pepper crust, served with tender roasted asparagus for a restaurant-quality dinner. This american-inspired seafood ready in about 25 minutes pairs each, skin-on salmon fillets, finely chopped fresh dill, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Prep: 12 min Cook: 13 min Serves 2 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss asparagus with 1 tbsp olive oil and 1/4 tsp sea salt on a baking sheet.
  2. Step 2: Mix 2 tbsp chopped dill, 1/2 tsp black pepper, and 1 tsp dijon mustard in a shallow dish. Pat salmon fillets dry, then press the mixture firmly onto the top surface of each fillet.
  3. Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Add salmon skin-side down and cook for 3 minutes until golden brown and crispy.
  4. Step 4: Transfer skillet to oven and roast for 8-10 minutes until salmon is cooked through and flakes easily with a fork.
  5. Step 5: Remove salmon from skillet, place on a plate, and serve immediately with roasted asparagus and lemon wedges.

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Frequently asked questions

How long does Pan-Seared Salmon with Dill-Pepper Crust and Roasted Asparagus take to make?

Total time is about 25 minutes (12 min prep + 13 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-Pepper Crust 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 each, skin-on salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Dill-Pepper Crust 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-Pepper Crust and Roasted Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Pan-Seared Salmon with Dill-Pepper Crust and Roasted Asparagus?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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