What Was Best: Lemon-Dill Salmon with Asparagus

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

A light yet flavorful dish featuring perfectly seared salmon with bright lemon-dill sauce and tender roasted asparagus, showcasing seasonal ingredients. This mediterranean-inspired seafood ready in about 33 minutes pairs salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 325 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.

★ 4.6 (14 ratings) Prep: 15 min Cook: 18 min Serves 4 Mediterranean cuisine 325 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (204°C) and arrange 1 lb trimmed asparagus on a baking sheet, drizzling with 1 tbsp olive oil and sprinkling with salt and pepper.
  2. Step 2: Roast asparagus for 12-15 minutes until crisp-tender and slightly charred at the tips.
  3. Step 3: Pat 4 salmon fillets dry, then season both sides with salt and pepper.
  4. Step 4: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
  5. Step 5: Place salmon skin-side down in skillet and cook for 5-6 minutes until skin is crispy and golden, then flip and cook 3-4 minutes more until just opaque in the center.
  6. Step 6: Squeeze juice from 1 lemon over salmon, then finely chop 3 tbsp fresh dill and 2 minced garlic cloves.
  7. Step 7: Stir chopped dill and garlic into the skillet with any pan drippings, cooking for 1 minute until fragrant.
  8. Step 8: Spoon sauce over salmon and serve immediately with roasted asparagus.

Frequently asked questions

How long does What Was Best: Lemon-Dill Salmon with Asparagus take to make?

Total time is about 33 minutes (15 min prep + 18 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 What Was Best: 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 What Was Best: 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 What Was Best: 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 What Was Best: Lemon-Dill Salmon with Asparagus?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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