Seattle-Style Salmon with Lemon-Dill Glaze

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Perfectly seared salmon fillets with a tangy lemon-dill glaze, served alongside roasted asparagus and quinoa for a healthy, restaurant-quality dinner. This Pacific Northwest-inspired seafood recipe (gluten-free), ready in about 35 minutes, pairs salmon fillets, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Ingredients

• 4 (6 oz each) salmon fillets
• 1 large, juiced and zested lemon
• 2 tbsp finely chopped fresh dill
• 2 tbsp olive oil
• 12 oz, trimmed asparagus
• 1 cup, cooked quinoa
• 2, minced garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat salmon fillets dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Let sit for 5 minutes.
2. Step 2: In a small bowl, mix lemon juice, lemon zest, 2 tbsp fresh dill, and remaining 1 tbsp olive oil for the glaze.
3. Step 3: Heat a skillet over medium-high heat. Add salmon skin-side down and cook for 5-6 minutes until skin is crispy and salmon is medium-rare. Flip, spoon glaze over salmon, and cook 2-3 minutes more.
4. Step 4: Toss asparagus with 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper. Roast at 425°F (220°C) for 12-15 minutes until tender-crisp.
5. Step 5: Serve salmon atop quinoa with asparagus, drizzling any remaining glaze from the pan over the salmon.