Creamy Lemon Dill Salmon with Roasted Asparagus

Name: Creamy Lemon Dill Salmon with Roasted Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (150g each) Salmon fillets, skin on or off; 450g Asparagus spears, tough ends trimmed; 2 tbsp Olive oil, divided; 1 tbsp Unsalted butter; 2 cloves Garlic, minced; 1/2 cup Chicken broth or vegetable broth; 1/2 cup Heavy cream; 2 tbsp Fresh lemon juice; 2 tbsp Fresh dill, chopped; 1/2 tsp Salt, divided; 1/4 tsp Black pepper, divided; Lemon slices For garnish (optional)

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This elegant yet simple dish highlights the fresh flavors of spring, making it a perfect meal for March. Pan-seared salmon is bathed in a luxurious sauce made with fresh lemon and aromatic dill, complementing its natural richness. Paired with lightly charred, vibrant green asparagus, it’s a balanced and incredibly satisfying meal that comes together quickly.

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Creamy Lemon Dill Salmon with Roasted Asparagus

Prep Time15 min

Cook Time25 min

Servings4 servings

DifficultyMedium

Equipment

Baking sheetLarge oven-safe skilletTongsWhisk

Instructions

1
Preheat oven to 400°F (200°C). Toss asparagus with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp and slightly charred.
2
Pat salmon fillets dry and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place salmon, skin-side down (if applicable), in the hot skillet and sear for 4-5 minutes until skin is crispy and golden.
3
Flip the salmon and cook for another 2-3 minutes, or until it reaches your desired doneness. Remove salmon from the skillet and set aside on a plate, tented with foil to keep warm.
4
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and lemon juice, bringing the sauce to a gentle simmer for 2-3 minutes, until slightly thickened.
5
Remove skillet from heat and stir in fresh dill. Taste and adjust seasoning if needed. Return salmon fillets to the skillet, spooning the creamy lemon dill sauce over them. Serve immediately with the roasted asparagus and optional lemon slices.

Nutrition

Calories580 kcal

Protein45g

Fat40g

Carbohydrates

Frequently Asked Questions

Can I use dried dill instead of fresh?

Yes, you can, but fresh dill provides a much brighter and more vibrant flavor. If using dried dill, use about 1 teaspoon as dried herbs are more potent than fresh.

How do I know when the salmon is cooked perfectly?

Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Be careful not to overcook, as it can dry out quickly.

Can I make this dish lighter?

To reduce calories and fat, you can use half-and-half or evaporated milk instead of heavy cream, though the sauce will be thinner. You can also reduce the amount of butter and oil used.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.