Spring Salmon with Dill

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A flaky salmon dish glazed with a zesty dill-herb sauce, paired with roasted asparagus and lemon-kissed potatoes. This Scandinavian-inspired seafood recipe, ready in about 60 minutes, pairs salmon fillet, asparagus, potatoes 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 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

• 2 pieces (6 oz each) salmon fillet
• 1 bunch, trimmed asparagus
• 2 medium, peeled and cubed potatoes
• 1 medium, zested and juiced lemon
• 1 tbsp, chopped dill
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until golden and tender.
2. Step 2: In a separate bowl, mix 1 tbsp olive oil, 1 tbsp butter, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp chopped dill, 1 minced garlic clove, and 1 tbsp lemon juice. Set aside.
3. Step 3: Place salmon fillets on a baking sheet. Top with 1 tbsp lemon juice and 1 tbsp butter. Bake for 12-15 minutes until flaky and opaque.
4. Step 4: Toss 1 bunch asparagus with 1 tbsp olive oil and 1/4 tsp black pepper. Roast alongside the salmon for 10-12 minutes until tender.
5. Step 5: Serve salmon with roasted potatoes, asparagus, and drizzle the dill-garlic sauce over the top.