Sautéed Salmon with Dill and Asparagus
Pan-seared salmon fillets with a vibrant dill sauce and tender asparagus, ready in under 20 minutes for a healthy weeknight dinner. This american-inspired seafood (whole30) ready in about 30 minutes pairs (6 oz each) 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 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
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup, chopped fresh dill
- 1 bunch (12 oz), trimmed and cut into 2-inch pieces asparagus
- 2 cloves, minced garlic
- to taste salt
- to taste pepper
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Salmon with Dill and Asparagus take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sautéed Salmon with Dill and Asparagus?
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 Sautéed Salmon with Dill and Asparagus?
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 Sautéed Salmon with Dill and Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Sautéed Salmon with Dill and Asparagus whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
