Approved by Michaelangelo Larive, OurCheff
Crispy-skinned salmon finished with a quick brown-butter, lemon and fresh dill sauce, served over roasted asparagus. A 30-minute keto dinner that looks like a restaurant plate.
10 minPrep
20 minCook
30 minTotal
4 (to 10)Servings
At a glance
- Diet: Keto, Low-carb, Gluten-free, Grain-free, Pescatarian
- Estimated per serving: 540 calories, 38 g protein, 6 g carbs (3 g net), 41 g fat
- Equipment: Rimmed sheet pan, 12-inch nonstick or well-seasoned skillet, Fish spatula, Small saucepan, Instant-read thermometer
Step-by-step photos
1Step 1
Heat the oven to 425°F. Toss the asparagus with 1 tbsp olive oil and ¼ tsp salt on a rimmed sheet pan. Roast 10–14 minutes, depending on thickness, until tender-crisp and lightly charred.
3Step 3
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fillets skin-side down and press each one gently with a spatula for 10 seconds so the skin stays flat.
5Step 5
Make the sauce: melt the butter in a small saucepan over medium heat and cook, swirling, 2–3 minutes until it smells nutty and flecks turn light brown. Take it off the heat, add the garlic for 20 seconds, then stir in the lemon zest, lemon juice and dill. Season with a pinch of salt.
6Step 6
Divide the asparagus among plates, top with the salmon, and spoon the lemon-dill butter over the fish.
The full ingredient list and every step are in the recipe card below.
Chef tips
- Dry skin is everything. Blot it with paper towels and leave the fillets uncovered in the fridge for 30 minutes if you have time.
- Don’t flip early. The skin releases on its own when it’s crisp.
- Add the lemon juice off the heat so the brown butter doesn’t sputter.
- Thin asparagus cooks in about 8 minutes, jumbo spears in about 14. Check early.
Substitutions
- Dairy-free: Use 3 tbsp olive oil instead of brown butter for the sauce; warm it with the garlic, then add the lemon and dill.
- Skinless salmon: Sear the presentation side 3 minutes, flip, and cook 3–4 minutes more.
- Herbs: Use chives, parsley or tarragon instead of dill.
- Vegetable: Green beans or broccolini roast in about the same time.
Storage and reheating
Refrigerate salmon and asparagus up to 3 days. Rewarm salmon gently, covered, in a 275°F oven for 10–12 minutes, or serve it cold over salad. Rewarm the butter sauce separately. Freezing cooked salmon is not recommended.
Pan-Seared Salmon with Lemon-Dill Butter and Roasted Asparagus
Ingredients
Equipment
Method
- Heat the oven to 425°F. Toss the asparagus with 1 tbsp olive oil and ¼ tsp salt on a rimmed sheet pan. Roast 10–14 minutes, depending on thickness, until tender-crisp and lightly charred.
- Meanwhile, pat the salmon very dry, especially the skin. Season the flesh side with ¾ tsp salt and the pepper.
- Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fillets skin-side down and press each one gently with a spatula for 10 seconds so the skin stays flat.
- Cook without moving them for 4–5 minutes, until the skin is crisp and the flesh is opaque about two-thirds of the way up. Flip and cook 1–3 minutes more, to 125°F for medium or 140°F for well done. Transfer skin-side up to a plate.
- Make the sauce: melt the butter in a small saucepan over medium heat and cook, swirling, 2–3 minutes until it smells nutty and flecks turn light brown. Take it off the heat, add the garlic for 20 seconds, then stir in the lemon zest, lemon juice and dill. Season with a pinch of salt.
- Divide the asparagus among plates, top with the salmon, and spoon the lemon-dill butter over the fish.
Notes
- Dry skin is everything. Blot it with paper towels and leave the fillets uncovered in the fridge for 30 minutes if you have time.
- Don’t flip early. The skin releases on its own when it’s crisp.
- Add the lemon juice off the heat so the brown butter doesn’t sputter.
- Thin asparagus cooks in about 8 minutes, jumbo spears in about 14. Check early.
- Dairy-free: Use 3 tbsp olive oil instead of brown butter for the sauce; warm it with the garlic, then add the lemon and dill.
- Skinless salmon: Sear the presentation side 3 minutes, flip, and cook 3–4 minutes more.
- Herbs: Use chives, parsley or tarragon instead of dill.
- Vegetable: Green beans or broccolini roast in about the same time.
FAQs
Is salmon keto-friendly?
Yes. Salmon has essentially no carbs. This plate comes to about 3 g net carbs, almost all from the asparagus (estimated).
How do I keep the skin from sticking?
Use a hot pan, dry skin, enough oil, and don’t move the fish until it releases. A well-seasoned or nonstick pan helps.
Can I bake the salmon instead?
Yes. Bake on the sheet pan with the asparagus at 425°F for 10–12 minutes. You won’t get crisp skin, but it’s hands-off.
Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.
Want dinners like this cooked in your own kitchen? Hire a private chef with OurCheff →