Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Cooking Techniques > Citrus Juices for Brightness

Low-Sodium Lemon-Dill Salmon with Asparagus

A healthy and flavorful salmon dish enhanced with lemon juice, fresh dill, and roasted asparagus. Perfect for a low-sodium diet, providing a burst of citrusy brightness without the need for salt.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 2 6 oz Salmon Fillets
  • 1 bunch Asparagus
  • 1 each Lemon
  • 2 tablespoons Fresh Dill
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic
  • 1/4 teaspoon Black Pepper
  • Pinch optional Red Pepper Flakes

Preparing the Asparagus

Preheat oven to 400°F (200°C). Toss the trimmed asparagus with 1 tablespoon of olive oil, a pinch of black pepper, and minced garlic on a baking sheet.

Roasting the Asparagus

Roast the asparagus for 10-12 minutes, or until tender-crisp. Keep warm.

Preparing the Salmon

While the asparagus is roasting, prepare the salmon. Pat the salmon fillets dry with paper towels.

Lemon-Dill Mixture

In a small bowl, combine the chopped fresh dill, zest of half a lemon, juice of half a lemon, remaining 1 tablespoon of olive oil, a pinch of black pepper, and a pinch of red pepper flakes (if using).

Cooking the Salmon

Heat a non-stick skillet over medium heat. Place the salmon fillets skin-side down (if using skin-on fillets) and cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork.

Finishing Touches

Spoon the lemon-dill mixture over the cooked salmon. Serve immediately with the roasted asparagus. Garnish with lemon wedges and extra fresh dill, if desired.

Nutrition Facts (Estimated per 100g)

Calories: 220, Protein: 22g, Fat: 14g, Carbohydrates: 2g, Sodium: 50mg (estimated based on no added salt).

Other Important Considerations for Nutrition

This recipe highlights how lemon juice and fresh herbs can be used to enhance the flavor of salmon without adding salt. Be mindful of the source of your salmon to ensure it is a low-sodium option. Fresh is best! Avoid adding any salt-containing seasonings. Enjoy the natural brightness of the citrus and herbs.

← Low-Sodium Homemade Granola with Unsalted Nuts and Seeds Low-Sodium Lentil Shepherd's Pie →

FAQ

  • Can I use frozen asparagus?

    Yes, you can use frozen asparagus. Thaw it slightly before roasting and pat it dry to remove excess moisture. Cooking time may be slightly longer.
  • Can I bake the salmon instead of pan-frying it?

    Yes, you can bake the salmon. Place the salmon fillets on a baking sheet lined with parchment paper. Spoon the lemon-dill mixture over the salmon and bake at 375°F (190°C) for 12-15 minutes, or until cooked through.
  • Can I grill the salmon instead of pan-frying it?

    Yes, you can grill the salmon. Make sure to spray the grill rack with cooking spray to avoid sticking. Grill over medium heat until cooked through.