Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 paired with roasted asparagus and a bright lemon-dill sauce for a dish that's simple yet sophisticated. This American-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 American cuisine 310 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4, 6 oz each salmon fillets
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1, zested and juiced lemon
2 tbsp, chopped fresh dill
1/4 cup plain Greek yogurt
12 spears, trimmed asparagus

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Toss asparagus spears with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until tender and slightly browned.
Step 2: Season salmon fillets on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Heat 1/2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until skin is crisp. Flip and transfer skillet to oven.
Step 4: Bake for 10 minutes until salmon is cooked through and flakes easily.
Step 5: While salmon bakes, mix lemon zest, 1 tbsp lemon juice, 2 tbsp chopped dill, and 1/4 cup Greek yogurt in a small bowl. Season with a pinch of salt.
Step 6: Remove salmon from oven, let rest 2 minutes, then drizzle with lemon-dill sauce. Serve immediately with roasted asparagus.