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Pan-seared salmon fillet on roasted asparagus with lemon-dill brown butter sauce and a lemon wedge
Michaelangelo Larive, OurCheff

Pan-Seared Salmon with Lemon-Dill Butter and Roasted Asparagus

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Asparagus
  • 1 lb asparagus woody ends snapped off
  • 1 tbsp olive oil
  • 1/4 tsp fine sea salt
Salmon
  • 4 skin-on salmon fillets 6 oz each, about 1 inch thick
  • 3/4 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
Lemon-dill butter
  • 4 tbsp butter ½ stick
  • 2 garlic cloves finely grated
  • 1 lemon zest + 1½ tbsp juice
  • 2 tbsp fresh dill chopped

Equipment

  • Rimmed sheet pan
  • 12-inch nonstick or well-seasoned skillet
  • Fish spatula
  • Small saucepan
  • Instant-read thermometer

Method
 

  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.
    Asparagus spears tossed with olive oil on a rimmed sheet pan, ready to roast
  2. Meanwhile, pat the salmon very dry, especially the skin. Season the flesh side with ¾ tsp salt and the pepper.
  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.
    Salmon fillets searing skin-side down in a stainless steel skillet
  4. 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.
  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.
    Brown butter in a small saucepan with lemons and fresh herbs beside it
  6. Divide the asparagus among plates, top with the salmon, and spoon the lemon-dill butter over the fish.
    Plated salmon fillet with roasted asparagus and lemon-dill butter sauce

Notes

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 & 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.
Net carbs: about 3 g per serving (total carbs minus fiber). Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.