Smoky Grilled Lemon-Dill Salmon with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets grilled to perfection with a smoky lemon-dill marinade, served alongside lightly charred asparagus for a bright, protein-packed meal. This american-inspired paleo ready in about 25 minutes pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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: 10 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to 375°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp fresh dill, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Brush the marinade mixture over both sides of 4 salmon fillets (6 oz each, skin-on). Place salmon skin-side down on the preheated grill and cook for 8-10 minutes, until skin is crispy and salmon is opaque.
  3. Step 3: Add 1 bunch trimmed asparagus to the grill during the last 5 minutes of cooking. Turn occasionally until tender and lightly charred, about 5-7 minutes.

Frequently asked questions

How long does Smoky Grilled Lemon-Dill Salmon with Asparagus take to make?

Total time is about 25 minutes (10 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 Smoky Grilled Lemon-Dill Salmon with Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoky Grilled Lemon-Dill Salmon with 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 Smoky Grilled Lemon-Dill Salmon with 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.

What goes well with Smoky Grilled Lemon-Dill Salmon with Asparagus?

American paleo like this pair well with a starchy vegetable (roasted sweet potato, butternut squash, or plantains), a leafy salad with an olive-oil vinaigrette, and roasted or steamed vegetables. Grains, legumes and dairy sit outside the paleo template. Tap "Plan a meal with the AI" to get specific side suggestions.

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