Lemon Dill Salmon with Asparagus
Gluten-Free, Dairy-Free, Low-Carb · Main Course
25 min
Cook time
2
Servings
400
Calories
6
Steps
- Heat the pan: Pat the salmon dry. Season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high until it shimmers.
- Sear the salmon: Place fillets skin-side down (or presentation-side down if skinless). Cook 4 to 5 minutes without moving, until the edges turn opaque.
- Flip and finish: Flip and cook 2 to 4 minutes more, until the thickest part flakes and is just opaque. Move salmon to a plate.
- Cook the asparagus: Add remaining 1 tbsp oil to the pan. Add asparagus and a pinch of salt. Toss 3 to 4 minutes until bright green and tender-crisp.
- Make the lemon-dill: Lower heat. Add garlic for 20 seconds. Stir in lemon zest, lemon juice, and dill. Spoon the pan juices over the salmon.
- Serve: Plate salmon with asparagus. Add extra dill and a lemon wedge if you like. Optional crusty bread on the side.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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