Pan-Seared Salmon with Lemon-Dill Asparagus and Avocado

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Perfectly seared salmon fillets topped with vibrant lemon-dill asparagus and creamy avocado slices for a refreshing, nutrient-rich meal. This American-inspired Whole30 recipe (low-carb), ready in about 30 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 380 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

• 4 (6 oz each) salmon fillets
• 1 bunch (about 12 oz), trimmed and cut into 2-inch pieces asparagus
• 2 tbsp olive oil
• 1, sliced into thin rounds lemon
• 2 tbsp, chopped fresh dill
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 ripe, sliced avocado

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat salmon fillets dry with paper towels, then season both sides evenly with 1/2 tsp sea salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add salmon skin-side down and cook for 5-6 minutes until skin is crisp and salmon is opaque halfway through.
3. Step 3: Flip salmon, add 1 bunch (about 12 oz) asparagus (trimmed and cut into 2-inch pieces), 1 lemon (sliced into thin rounds), 1 tbsp fresh dill, and 1/2 tsp sea salt to the skillet. Sauté for 3-4 minutes until asparagus is tender-crisp and salmon is fully cooked.
4. Step 4: Remove salmon and asparagus to a plate. Top with remaining 1 tbsp fresh dill, 1 lemon slice, and 1 sliced avocado.