Cooking for Two
Lemon-Dill Salmon for Two
Two crisp-skinned salmon fillets with a quick lemon-dill butter and roasted asparagus. Dinner is ready in 25 minutes and there's hardly anything to wash up.
2Servings
10 minPrep
15 minCook
25 minTotal
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Ingredients
Serves 2. Tap to check off as you go.
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Tools you’ll need
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- 10-inch nonstick or stainless skillet[product link placeholder]
- Fish spatula[product link placeholder]
- Quarter sheet pan[product link placeholder]
Instructions
- Heat the oven to 425°F. Snap the woody ends off the asparagus, toss with half the oil and a pinch of salt on a small sheet pan, and roast 10–12 minutes.
- Meanwhile, mash the butter with the dill, garlic and the zest of half the lemon.
- Pat the salmon dry and season with salt and pepper. Heat the remaining oil in a skillet over medium-high heat.
- Lay the salmon in skin side down and press gently for 10 seconds. Cook 4–5 minutes without moving it, until the skin is crisp.
- Flip and cook 2–3 minutes more, until it flakes easily and reaches 135–140°F in the center.
- Plate with the asparagus, top each fillet with a spoonful of dill butter and serve with lemon wedges.
Tips & make-ahead
- Leftover dill butter keeps for a week in the fridge. Try it on baked potatoes.
- Skinless salmon works too. Cook 3 minutes per side.
Shopping list: Lemon-Dill Salmon for Two (sorted by aisle)
Produce
- 1 bunch asparagus
- 1 lemon
- 2 tbsp fresh dill, chopped
- 1 small clove garlic, grated
Meat & Seafood
- 2 (6 oz) skin-on salmon fillets
Dairy & Eggs
- 2 tbsp unsalted butter, softened
Spices & Oils
- 1 tbsp olive oil, divided
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
https://weeklymenusolutions.com/recipes/lemon-dill-salmon-for-two/
