Creamy Lemon Dill Salmon with Spring Asparagus
Tender pan-seared salmon fillets smothered in a luxurious lemon dill cream sauce, served alongside crisp spring asparagus. This elegant yet effortless dish brings bright, fresh flavors to your weeknight dinner table in under 20 minutes.
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 1 bunch fresh asparagus, trimmed
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 large lemon, juiced and zested
- 3 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
Season salmon fillets generously with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place salmon skin-side up and sear for 4 minutes until golden, then flip and cook 3 minutes more. Transfer to a plate.
Add asparagus to the same skillet, sauté for 3-4 minutes until tender-crisp, then set aside with salmon.
Reduce heat to medium, add butter and garlic to the skillet, sauté for 30 seconds until fragrant.
Pour in heavy cream and chicken broth, stirring to combine and scraping up any browned bits.
Add lemon juice, lemon zest, and fresh dill, simmer for 2 minutes until slightly thickened.
Return salmon and asparagus to the skillet, spooning sauce over the top. Serve immediately.
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