Enjoy a perfectly tender, flaky salmon infused with zesty lemon and fresh dill, paired with crisp-tender asparagus, all cooked effortlessly in your crockpot. This recipe is ideal for busy weeknights or elegant dinner parties, bringing a delightful balance of flavors and a healthy twist to your meal with minimal effort.
Recipe Tips and Tricks:
- Use wild-caught salmon for the best flavor and texture.
- To avoid overcooking, check for doneness 10 minutes before the estimated time.
- Add a splash of white wine for extra depth of flavor.
- Place the salmon on top of the asparagus for even cooking.
- Line the crockpot with parchment paper for easy cleanup.
Why You’ll Love This Recipe:
This Lemon Dill Salmon and Asparagus recipe is a game-changer for healthy, gourmet meals with minimal effort. The crockpot takes the guesswork out of cooking, ensuring perfectly tender salmon and vibrant asparagus every time. The zesty lemon and fresh dill provide a burst of freshness, while the slow cooking method locks in the natural juices and flavors. Whether you’re preparing a weekday meal or hosting a dinner party, this dish is a crowd-pleaser that’s both nutritious and elegant. Plus, the one-pot approach saves you time on cleanup!
Lemon Dill Salmon and Asparagus
Tender salmon and asparagus cooked in a crockpot with lemon and dill for a simple, flavorful, and healthy meal.
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 1 lb asparagus, trimmed
- 2 lemons (1 sliced, 1 juiced)
- 2 tbsp fresh dill, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prepare the Crockpot: Line your crockpot with parchment paper or spray it lightly with cooking spray.
- Arrange the Asparagus: Lay the asparagus spears at the bottom of the crockpot in a single layer.
- Season the Salmon: Rub the salmon fillets with olive oil, minced garlic, salt, and pepper. Place the fillets on top of the asparagus, skin-side down.
- Add Lemon and Dill: Squeeze the juice of one lemon over the salmon and asparagus. Sprinkle with fresh dill and layer lemon slices on top of the fillets.
- Cook: Cover and cook on low for 2-3 hours, or until the salmon flakes easily with a fork.
- Serve: Carefully remove the salmon and asparagus. Serve hot with additional lemon wedges if desired.
Notes
- Avoid overcooking; check for doneness around the 2-hour mark.
- Use a fish spatula to lift the salmon from the crockpot without breaking it.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 569Total Fat 35gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 26gCholesterol 143mgSodium 737mgCarbohydrates 10gFiber 4gSugar 3gProtein 54g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Salmon Fillets: Use fresh, skin-on fillets for the best results. The skin helps retain moisture during cooking. Wild-caught salmon is preferred for its flavor and health benefits.
- Asparagus: Trim the woody ends and opt for medium-sized spears for even cooking.
- Lemon: Fresh lemons are a must for their vibrant flavor; include both zest and juice.
- Dill: Fresh dill enhances the dish’s brightness. Dried dill can be substituted but use half the quantity.
- Garlic: Minced fresh garlic adds a savory depth; adjust to taste.
- Olive Oil: Use extra virgin olive oil for its rich flavor and health benefits.
- Salt and Pepper: Adjust these to taste, but don’t skimp—they enhance the natural flavors.
Variations and Substitutions:
- Protein Swap: Substitute salmon with cod, halibut, or even chicken breasts. Adjust the cooking time as needed.
- Vegetables: Replace asparagus with green beans, zucchini, or broccoli for a different twist.
- Herbs: Use parsley, thyme, or a mix of Mediterranean herbs if dill isn’t your favorite.
- Citrus: Experiment with lime or orange for a unique citrusy flair.
- Low-Carb Option: Add cauliflower rice or zucchini noodles as a base for a keto-friendly meal.
- Seasoning: Incorporate a pinch of red pepper flakes for a hint of heat.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven to maintain the texture.
- Freezer: Salmon can be frozen for up to 2 months. Wrap it tightly to prevent freezer burn and thaw in the refrigerator overnight before reheating.
- Meal Prep: Portion the cooked salmon and asparagus into meal prep containers for grab-and-go lunches.
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