Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Asparagus

By AislePrompt Editorial · ·

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.

Salmon fillets pan-seared until golden and served with a tangy lemon-dill yogurt sauce alongside tender roasted asparagus. This Mediterranean-inspired Father’s Day 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 420 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → 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

  1. Step 1: Preheat oven to 425°F. Toss 1 lb trimmed asparagus spears with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 12 minutes until tender-crisp.
  2. Step 2: Meanwhile, mix 1/2 cup plain Greek yogurt with 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 1 minced garlic clove, and 1 tsp lemon zest. Refrigerate sauce until ready to serve.
  3. Step 3: Pat dry 4 skin-on salmon fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden.
  5. Step 5: Flip salmon and cook 2-3 minutes more until salmon is opaque and flakes easily with a fork.
  6. Step 6: Serve salmon fillets with a spoonful of lemon-dill yogurt sauce on top and roasted asparagus on the side.

Related recipes