Pan-Seared Salmon with Lemon-Dill Asparagus

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Flaky salmon fillets paired with crisp-tender asparagus, finished with a zesty lemon-dill sauce that enhances natural flavors without added sugars. This American-inspired seafood recipe (whole30), ready in about 25 minutes, pairs Salmon fillets, Asparagus, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 24 oz, 4 pieces of 6 oz each Salmon fillets
• 8 oz, trimmed and cut into 2-inch pieces Asparagus
• 2 tbsp Olive oil
• 1, juiced Lemon
• 1 tsp, chopped Fresh dill
• 2 cloves, minced Garlic
• 1/4 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Pat the 24 oz salmon fillets dry with paper towels, then season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place salmon skin-side down in the skillet and cook for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
3. Step 3: In the same skillet, add the 8 oz asparagus and remaining 1 tbsp olive oil. Sauté for 5 minutes until bright green and tender-crisp, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat, add the juice of 1 lemon and 1 tsp chopped dill, and toss to coat.