Lemon Dill Salmon with Asparagus

Lemon Dill Salmon with Asparagus is a light, flavorful, and easy-to-make dinner that comes together in just 20 minutes. This one-pan recipe features perfectly baked salmon fillets topped with a zesty lemon dill butter, paired with tender asparagus. It’s a healthy, gluten-free, and nut-free meal that’s both delicious and nutritious, making it a great option for a quick weeknight dinner.

Why You’ll Love This Recipe

This recipe is perfect for anyone who loves a fresh, citrusy meal that’s quick and easy to prepare. The salmon is tender and flaky, infused with the bright flavors of lemon and dill, while the asparagus becomes crispy and flavorful from the same zesty butter. With minimal prep and just one pan to clean, this dish is a convenient way to enjoy a healthy, restaurant-quality meal at home. Plus, it’s naturally gluten-free, egg-free, and nut-free!

Ingredients

For the Salmon and Asparagus:
12 ounces salmon (cut into 2 fillets)
1 pound asparagus
Kosher salt and pepper, to taste
Optional: 1 lemon, sliced

For the Lemon Dill Butter:
¼ cup (½ stick) unsalted butter, softened
Zest of 1 lemon
3 tablespoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
1 large clove garlic, minced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pan:

1. Preheat the oven to 375°F (190°C). Lightly grease an extra-large, rimmed baking sheet and set aside.

2. Pat dry the salmon fillets with paper towels. Place the salmon in the center of the baking sheet and sprinkle with salt and pepper.

3. Trim the woody ends off the asparagus and arrange them around the salmon, ensuring the asparagus is spread out and not overlapping. Sprinkle with salt and pepper.

Make the Lemon Dill Butter:

1. In a small mixing bowl, combine the softened butter, lemon zest, lemon juice, salt, pepper, dill, and garlic. Mix until everything is well combined (it may take a moment for the lemon juice to fully incorporate into the butter).

2. Use a spoon to spread half of the lemon dill butter on top of the salmon fillets. For easier spreading, you can also use your fingers.

3. Rub the remaining butter onto the asparagus spears using your hands. If desired, add lemon slices on top of the salmon and asparagus for a more intense lemon flavor.

Bake:

1. Bake for 10 to 12 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is bright green, tender, and the spear ends are crispy.

Serve:

1. Transfer the salmon fillets and asparagus to serving plates.

2. Garnish with extra fresh lemon slices and fresh dill, if desired.

3. Serve immediately and enjoy!

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Add more veggies: You can add other vegetables such as bell peppers, cherry tomatoes, or zucchini to the baking sheet for a more colorful dish.

• Spicy option: Add a pinch of red pepper flakes to the lemon dill butter for a bit of heat.

• Herb variations: Swap the dill for fresh thyme, parsley, or basil if you prefer a different herb flavor.

• Make it with chicken: If you prefer chicken, swap the salmon fillets with chicken breasts and adjust the cook time accordingly (about 20-25 minutes for chicken).

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F for about 5 minutes until warmed through.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Be sure to thaw it completely before baking for the best texture and flavor.

How do I know when the salmon is cooked?

The salmon is cooked when it’s opaque and flakes easily with a fork. It should also reach an internal temperature of 145°F.

Can I cook the asparagus longer if I like it crispy?

Yes, if you prefer your asparagus more crispy, you can bake it for a few extra minutes, but be sure to keep an eye on it to avoid overcooking the salmon.

Can I make this recipe with a different fish?

Yes, this recipe can be made with other types of fish like cod, halibut, or trout. Just adjust the cooking time based on the thickness of the fish.

How do I make the lemon dill butter ahead of time?

You can prepare the lemon dill butter ahead of time and store it in the refrigerator for up to 3 days. Just allow it to soften slightly before using.

Can I grill the salmon instead of baking it?

Yes, you can grill the salmon instead of baking it. Grill the salmon over medium-high heat for about 4-5 minutes per side, or until it flakes easily with a fork.

Can I add a sauce to this dish?

For an extra creamy element, you can drizzle the salmon and asparagus with a simple yogurt-based sauce or a homemade tahini dressing.

How do I prevent the salmon from drying out?

To prevent the salmon from drying out, don’t overcook it. Salmon cooks quickly, and it’s best to remove it from the oven once it flakes easily with a fork.

What should I serve with this dish?

This dish pairs well with roasted potatoes, quinoa, or a simple green salad.

Can I make this recipe for a larger crowd?

Yes, you can easily double or triple the recipe. Just be sure to use a larger baking sheet and adjust the cooking time accordingly.

Conclusion

Lemon Dill Salmon with Asparagus is a simple, healthy, and flavorful meal that’s perfect for busy nights or any time you want a light but satisfying dinner. The lemon dill butter enhances the salmon’s natural flavors, while the asparagus adds a crunchy, savory side. It’s easy to make, clean-up is a breeze with just one pan, and the result is a delicious, nutrient-packed dish that everyone will love. Enjoy!

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