Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Roasted Asparagus

Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Roasted Asparagus ingredients

• 4 6 oz salmon fillets, skin-on or off
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 0.25 tsp garlic powder
• 0.125 tsp salt
• 1 lb asparagus spears
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.125 tsp black pepper

Watch how to make Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Roasted Asparagus

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pan-Seared Salmon with Lemon-Dill Yogurt Sauce and Roasted Asparagus

1. Preheat your oven to 400°F (200°C). Trim the woody ends off the 1 lb asparagus spears. On a baking sheet, toss the asparagus with 1 tablespoon olive oil, 0.25 tsp salt, and 0.125 tsp black pepper, ensuring they are evenly coated.
2. Roast the asparagus in the preheated oven for 10-15 minutes, or until bright green and tender-crisp. You want them to have a slight snap.
3. While the asparagus roasts, prepare the lemon-dill yogurt sauce: In a small bowl, whisk together 0.5 cup plain Greek yogurt, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 0.25 tsp garlic powder, and 0.125 tsp salt until smooth and well combined. Set aside.
4. Prepare the salmon: Pat the 4 (6 oz) salmon fillets very dry with paper towels; this is crucial for crispy skin. Season both sides of each fillet with 0.5 tsp salt and 0.25 tsp black pepper.
5. Heat a large, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer.
6. Carefully place the salmon fillets, skin-side down (if using skin-on), in the hot skillet. Sear for 4-5 minutes without moving them, allowing the skin to crisp and the flesh to cook about halfway up the sides.
7. Flip the salmon fillets and continue to cook for another 3-5 minutes, depending on thickness and desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare.
8. Remove the salmon from the skillet and let it rest for 2-3 minutes. This allows the juices to redistribute for a more tender fillet.
9. Serve the pan-seared salmon immediately alongside the roasted asparagus. Drizzle each salmon fillet generously with the creamy lemon-dill yogurt sauce.

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