Lemon Dill Salmon with Asparagus: 20-Minute Stellar Dinner

Name: Lemon Dill Salmon with Asparagus: 20-Minute Stellar Dinner
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 salmon fillets (6 oz each); 1 bunch asparagus, trimmed; 1 lemon, sliced; 1 tbsp fresh dill, chopped; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: November 9, 2025

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There’s something magical about lemon dill salmon with asparagus—it’s my absolute go-to when I want a meal that’s quick, healthy, and bursting with flavor. I swear by this dish on busy weeknights because it comes together in just 20 minutes, but tastes like something you’d order at a fancy restaurant. The bright lemon and fresh dill lift the rich salmon, while the asparagus roasts up tender-crisp, soaking in all those delicious juices. Plus, it’s packed with protein and nutrients, so you can feel good about every bite. Trust me, once you try this combo, you’ll be making it on repeat!

Why You’ll Love This Lemon Dill Salmon with Asparagus

This recipe checks all the boxes—it’s seriously foolproof, and here’s why:

Lightning fast: From fridge to table in 20 minutes flat (I’ve timed it during my busiest weeknights!)
Healthy but hearty: Packed with omega-3s from the salmon and fiber from asparagus—no guilt, all flavor
Pantry-friendly: Only 7 simple ingredients (you probably have most already)
Beginners welcome: If you can turn on an oven, you can nail this dish
Impressive payoff: That golden salmon with lemony-dill aroma? Guests will think you slaved for hours

The best part? Leftovers taste amazing cold—perfect for next-day salads!

Ingredients for Lemon Dill Salmon with Asparagus

Gathering the right ingredients makes all the difference here—trust me, I learned the hard way! Here’s what you’ll need for two perfect servings:

Salmon fillets: 2 pieces, 6 oz each (skin-on or off, your choice—I prefer skin-on for extra crispiness!)
Asparagus: 1 bunch, ends trimmed (just snap off the woody bottoms—it’s oddly satisfying)
Lemon: 1 whole, sliced into thin rounds (those seeds can be bitter, so pick them out if you spot any)
Fresh dill: 1 tbsp chopped (don’t even think about dried—the flavor won’t be the same!)
Olive oil: 1 tbsp (the good stuff—you’ll taste the difference)
Salt & pepper: 1/2 tsp salt and 1/4 tsp black pepper (adjust to your taste—I always add an extra sprinkle)

See? Nothing fancy—just fresh, simple ingredients that make magic together.

How to Make Lemon Dill Salmon with Asparagus

Okay, let’s get cooking! This method is so simple, but I’ve got a few tricks to make sure your salmon turns out restaurant-quality every time.

Step 1: Preheat and Prep

First things first—crank that oven to 400°F (200°C). While it heats up, line your baking sheet with parchment paper (trust me, cleanup will be a breeze). Snap those asparagus ends where they naturally break—it takes 2 seconds and removes all the tough bits. Arrange them in a single layer on one side of the pan.

Step 2: Season the Salmon and Asparagus

Place your salmon fillets on the other side of the pan. Drizzle everything with olive oil—don’t be shy! Sprinkle salt and pepper evenly (I use my fingers to “rain” it down). Now the fun part: layer those lemon slices over the salmon like little sunbursts, then shower them with fresh dill. The smell alone will make your mouth water!

Step 3: Bake to Perfection

Pop it in the oven for 12-15 minutes. Here’s how to know it’s done: the salmon should flake easily with a fork (peek at the thickest part), and the asparagus should be bright green with slight char marks. If your fillets are thicker than 1 inch, add 2-3 extra minutes—but watch closely! Overcooked salmon is a tragedy we want to avoid.

That’s it! You’ve just made a meal that tastes like sunshine on a plate.

Tips for Perfect Lemon Dill Salmon with Asparagus

After making this dish dozens of times (okay, maybe hundreds), I’ve picked up some game-changing tricks:

Fresh dill or bust: That dried stuff in your spice rack? Save it for soup—fresh dill makes ALL the difference here. If you must substitute, try tarragon (but really, just grab fresh dill!).
Avoid the overcook curse: Salmon keeps cooking after it’s out of the oven, so pull it when it’s *just* opaque in the center—trust me, it’ll be perfect.
Asparagus placement matters: Don’t crowd them! Give each spear space to roast, not steam. I arrange mine like little soldiers in a single layer.
Lemon layer hack: Slide a few lemon slices *under* the salmon too—it creates a little flavor pocket and prevents sticking.

Follow these, and you’ll get rave reviews every time!

Serving Suggestions for Lemon Dill Salmon with Asparagus

This dish shines bright enough on its own, but oh boy—it plays so well with others! My go-to move? Fluffy quinoa or jasmine rice to soak up those lemony juices. For crunch, add a simple arugula salad with shaved Parmesan. Plate it all together—salmon on top, asparagus nestled beside it—and watch how those colors pop!

Storage and Reheating Instructions

Leftovers? No problem! This lemon dill salmon keeps beautifully in the fridge for 2-3 days—just store it in an airtight container with those lovely lemon slices still on top. When reheating, skip the microwave (unless you like rubbery fish!). Instead, warm it gently in a 300°F oven for about 10 minutes. The asparagus might lose some crunch, but the flavors meld even more deliciously overnight!

Lemon Dill Salmon with Asparagus FAQs

I get asked these questions all the time—here are my tried-and-true answers to make your lemon dill salmon perfect every time:

Can I use dried dill instead of fresh? I don’t recommend it—fresh dill has a bright, herbal punch that dried just can’t match. In a pinch, use 1 tsp dried, but fresh is 100% worth it!
Can I cook frozen salmon fillets? Absolutely! Just add 5-7 extra minutes to the bake time, and pat them dry first—they’ll release more moisture as they cook.
What other veggies work instead of asparagus? Try broccoli or green beans—they roast beautifully at the same temp! Just cut them into even-sized pieces so they cook evenly.
How do I know when the salmon is done? The flesh should flake easily with a fork but still look slightly glossy in the center—remember, it keeps cooking after it’s out of the oven!

Still have questions? Drop them below—I’m happy to help!

Nutritional Information

Just so you know, these numbers might wiggle a bit depending on your exact ingredients—but here’s the scoop per serving of this lemon dill salmon with asparagus:

Calories: 320
Protein: 34g (that salmon is packed!)
Fat: 18g (mostly the good-for-you kind)
Carbs: 8g (with 3g fiber from those asparagus spears)

It’s the kind of meal that makes your body and taste buds do a happy dance!

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Did you make this lemon dill salmon? I’d love to see your masterpiece! Tag me on Instagram or leave a comment below—your tips might help the next home cook nail this recipe too.

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