Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus
Flaky pan-seared salmon fillets are served with a bright, zesty lemon-dill sauce and tender-crisp asparagus for a healthy and flavorful lunch. It's an elegant meal that comes together quickly.
Ingredients
- Salmon fillets 2 count
- Asparagus 1 bunch
- Olive oil 2 tbsp
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Lemon 1 large
- Fresh dill 2 tbsp
- Plain Greek yogurt 0.25 cup
- Garlic 1 clove
- Dijon mustard 1 tsp
- Water 2 tbsp
How to Cook
- Pat salmon fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Trim the woody ends off the asparagus spears.
- In a small bowl, whisk together the Greek yogurt, 1 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, minced garlic, Dijon mustard, and 2 tbsp water. Season the sauce with a pinch of salt and pepper to taste.
- Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add salmon fillets skin-side down (if skin-on). Cook for 4-6 minutes until the skin is crispy and golden.
- While the salmon is searing, or in a separate pan, heat the remaining 1 tbsp olive oil over medium heat. Add the trimmed asparagus spears and cook for 5-7 minutes, turning occasionally, until they are tender-crisp. Season with a pinch of salt and pepper.
- Flip the salmon fillets and cook for another 3-5 minutes, or until cooked through to your desired doneness.
- Transfer the pan-seared salmon and tender asparagus to plates. Drizzle the creamy lemon-dill sauce over the salmon and serve immediately, with extra lemon wedges for squeezing if desired.