Sautéed Lemon-Dill Salmon with Asparagus
Flaky salmon fillets with bright lemon and dill, served alongside tender asparagus for a simple, elegant keto meal. This American-inspired seafood recipe (high protein, keto), ready in about 20 minutes, pairs salmon fillets, olive oil, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 6 oz salmon fillets
- 1 tbsp olive oil
- 8 oz asparagus
- 1 tbsp lemon juice
- 1 tsp chopped fresh dill
- 1/4 tsp garlic powder
- 1/8 tsp salt
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet 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.
Instructions
- Step 1: Pat salmon dry with paper towels. Season both sides with garlic powder, salt, and pepper.
- Step 2: Heat olive oil in a non-stick skillet over medium-high heat. Add asparagus in a single layer and cook for 5 minutes, turning once, until crisp-tender.
- Step 3: Place salmon skin-side down in the skillet and cook for 6 minutes until edges are golden. Flip salmon, add lemon juice and dill, and cook for 2 more minutes until salmon flakes easily.
