Introduction
Seared Salmon with Lemon Dill Sauce and Roasted Asparagus is a vibrant, elegant dish that brings together the rich, buttery flavors of salmon, the freshness of dill, and the brightness of lemon. Paired with tender, caramelized roasted asparagus, it’s a complete meal that feels both indulgent and wholesome.
This recipe is a shining example of how simple, fresh ingredients can create a restaurant-quality dish at home in under 30 minutes. The salmon is pan-seared to perfection, with a golden, crispy skin and moist, flaky interior. The creamy lemon dill sauce elevates the fish with a burst of zesty, herby flavor, while the roasted asparagus adds a satisfying crunch and earthy depth.
Whether you’re preparing dinner for your family, planning a romantic meal, or hosting guests, this recipe always impresses.
Why I Love This Recipe
I love this recipe because it strikes the perfect balance between healthy, simple, and gourmet. Salmon is rich in omega-3 fatty acids, high in protein, and incredibly satisfying, while asparagus provides vitamins, fiber, and freshness. The lemon dill sauce is the star—it ties everything together, turning a simple fish dish into something extraordinary.
I also appreciate how quick and versatile it is. You can whip it up on a busy weeknight, yet it’s sophisticated enough for a fine dining experience at home. The roasted asparagus on the side ensures a well-rounded plate without much extra work.
Why It’s a Must-Try Dish
- Nutrient-rich: Packed with healthy fats, protein, and antioxidants.
- Restaurant-worthy: Flavors and presentation rival upscale dining.
- Quick & Easy: Ready in under 30 minutes.
- Balanced flavors: Citrusy freshness, herby notes, buttery salmon, and caramelized asparagus.
- Customizable: Easily adapted with different herbs, sauces, or sides.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: ~30 minutes
- Servings: 4 servings
- Calories per Serving: ~450 kcal
- Course: Main Course
- Cuisine: American / European Fusion
Ingredients
For the Salmon
- 4 salmon fillets (about 6 oz each, skin-on preferred)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter (optional, for basting)
For the Lemon Dill Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup chicken or vegetable broth
- ½ cup heavy cream (or half-and-half for lighter version)
- Juice of 1 lemon (about 3 tbsp)
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
- Salt and black pepper, to taste
For the Roasted Asparagus
- 1 lb (450 g) fresh asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon lemon zest (for garnish)
Step-by-Step Preparation Method
Step 1: Roast the Asparagus
- Preheat oven to 400°F (200°C).
- Arrange trimmed asparagus on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 12–15 minutes, until tender-crisp and slightly caramelized.
Step 2: Sear the Salmon
- Pat salmon fillets dry with a paper towel to ensure a good sear.
- Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon skin-side down and sear for 4–5 minutes without moving, until skin is crispy.
- Flip and cook for another 2–3 minutes, or until salmon is opaque and flakes easily.
- Optional: Add a pat of butter and spoon over salmon for extra flavor. Remove from skillet and set aside.
Step 3: Make the Lemon Dill Sauce
- In the same skillet, melt butter with olive oil over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in broth and simmer for 2 minutes.
- Reduce heat and stir in cream, lemon juice, and zest. Simmer until slightly thickened (3–4 minutes).
- Stir in fresh dill, season with salt and pepper.
Step 4: Assemble the Dish
- Place roasted asparagus on plates.
- Add salmon fillets on top or alongside.
- Spoon lemon dill sauce generously over salmon.
- Garnish with extra dill or lemon zest if desired.
How to Serve
- Serve hot with roasted asparagus and drizzle extra sauce over both salmon and vegetables.
- Pair with roasted potatoes, wild rice, or a light salad for a full meal.
- A crisp white wine (like Sauvignon Blanc or Pinot Grigio) complements it beautifully.
Recipe Tips
- Dry salmon well before searing for a crispy skin.
- Don’t overcook: Salmon is best at medium, with a slightly translucent center.
- Use fresh dill for the best flavor—dried dill works in a pinch.
- Thicker asparagus spears are ideal for roasting—they caramelize nicely without overcooking.
- Make ahead sauce: Sauce can be made ahead and gently reheated.
Variations
- Herb Variations: Swap dill with tarragon, parsley, or chives.
- Lighter Version: Use Greek yogurt instead of cream for a tangy, healthy sauce.
- Garlic Butter Salmon: Replace lemon dill sauce with classic garlic butter.
- Grilled Salmon: Grill salmon and asparagus outdoors for a smoky twist.
- Vegetable Swap: Replace asparagus with green beans, broccoli, or zucchini.
Freezing and Storage
- Refrigeration: Store salmon and sauce separately in airtight containers for up to 3 days. Reheat gently to avoid drying out.
- Freezing: Cooked salmon can be frozen for up to 2 months. Thaw in the fridge overnight and reheat gently. Sauce does not freeze well due to the cream base.
- Asparagus: Best enjoyed fresh, though it can be refrigerated up to 2 days.
Special Equipment Needed
- Large skillet (preferably stainless steel or cast iron for searing)
- Baking sheet for asparagus
- Microplane/zester for lemon zest
- Sauce whisk
Conclusion
Seared Salmon with Lemon Dill Sauce and Roasted Asparagus is a dish that combines elegance, health, and flavor in one plate. It’s quick enough for a weeknight dinner yet sophisticated enough for entertaining. The crispy seared salmon, creamy citrus-herb sauce, and tender roasted asparagus create a harmony of flavors that feel both refreshing and comforting.
This recipe is proof that healthy eating doesn’t have to be boring—it can be gourmet, indulgent, and unforgettable.
Seared Salmon with Lemon Dill Sauce and Roasted Asparagus
Description
Seared Salmon with Lemon Dill Sauce and Roasted Asparagus is a vibrant, elegant dish that brings together the rich, buttery flavors of salmon, the freshness of dill, and the brightness of lemon.
Ingredients
For the Salmon
For the Lemon Dill Sauce
For the Roasted Asparagus
Instructions
-
Step 1: Roast the Asparagus: Preheat oven to 400°F (200°C). Arrange trimmed asparagus on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 12–15 minutes, until tender-crisp and slightly caramelized.
-
Step 2: Sear the Salmon: Pat salmon fillets dry with a paper towel to ensure a good sear. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for 4–5 minutes without moving, until skin is crispy. Flip and cook for another 2–3 minutes, or until salmon is opaque and flakes easily. Optional: Add a pat of butter and spoon over salmon for extra flavor. Remove from skillet and set aside.
-
Step 3: Make the Lemon Dill Sauce: In the same skillet, melt butter with olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in broth and simmer for 2 minutes. Reduce heat and stir in cream, lemon juice, and zest. Simmer until slightly thickened (3–4 minutes). Stir in fresh dill, season with salt and pepper.
-
Step 4: Assemble the Dish: Place roasted asparagus on plates. Add salmon fillets on top or alongside. Spoon lemon dill sauce generously over salmon. Garnish with extra dill or lemon zest if desired.
