Pan-Seared Salmon with Roasted Asparagus and Lemon Dill
Flaky salmon paired with tender asparagus, finished with a bright lemon-dill sauce for a light spring meal. This mediterranean-inspired vegetarian ready in about 30 minutes pairs (6 oz each) salmon fillets, bunch, trimmed asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.
Ingredients
- 2 (6 oz each) salmon fillets
- 1 bunch, trimmed asparagus
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss asparagus with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 12 minutes until tender-crisp.
- Step 2: Pat salmon dry, season with salt and pepper. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side down for 4 minutes until golden.
- Step 3: Flip salmon, add lemon zest and juice to skillet, and transfer to oven. Bake for 8 minutes until salmon flakes easily. Stir dill into lemon sauce before serving.
Frequently asked questions
How long does Pan-Seared Salmon with Roasted Asparagus and Lemon Dill take to make?
Total time is about 30 minutes (10 min prep + 20 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 Roasted Asparagus and Lemon Dill?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Roasted Asparagus and Lemon Dill?
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 Roasted Asparagus and Lemon Dill 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 Roasted Asparagus and Lemon Dill?
Mediterranean vegetarian 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.
What others are saying
- ★★★★★
The flavors are bright and fresh. My go-to for a quick weeknight dinner.
- ★★★★★
Easy and delicious. My husband loved the asparagus too. Will make again!
- ★★★★★
This recipe is a hit with my family! The salmon was perfectly seared and the lemon dill sauce was divine.
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