Sautéed Salmon with Dill 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 developed and reviewed.

Pan-seared salmon fillets with a vibrant dill sauce and tender asparagus for a healthy weeknight dinner. This American-inspired seafood recipe (whole30), ready in about 30 minutes, pairs salmon fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 salmon fillets dry with paper towels and season with salt and pepper to taste. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the salmon fillets skin-side down and cook for 5-6 minutes without moving, until the skin is crisp and golden. Flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
  3. Step 3: While the salmon cooks, add 2 minced garlic cloves and 12 oz trimmed asparagus to the skillet. Cook for 3-4 minutes, stirring occasionally, until the asparagus is tender-crisp. Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh dill, then remove from heat.

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