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smoked paprika Calabrian Pepper marinated pan-seared Salmon with Creamy Lemon Dill Sauce and jumbo asparagus on a round white plate.
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5 from 1 vote

Calabrian Pepper Salmon with Creamy Lemon Dill Sauce

Author: Maika
Enjoy a simple gourmet salmon dinner with smoked paprika and Calabrian chili peppers served with crisp asparagus and a refreshing yogurt dressing with lemon, dill, and garlic.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings 4 servings
Course: Seafood
Cuisine: American, Eastern European, European, Italian, Mediterranean
Keyword: 30 Minute Meal, Beginner, Calabrian Chili Pepper, Dinner, Easy, Fish, Gluten-Free, Grain-Free, Healthy, Main Meal, Pescatarian, Quick, Quick and Easy, Spicy, Spring, Summer
Calories: 404kcal

Ingredients

For the Lemon-Dill Sauce

  • ½ cup Greek yogurt
  • 2 tablespoon mayonnaise
  • 1 lemon zested and juiced
  • 2 tablespoon fresh dill chopped
  • 1 garlic clove minced
  • Salt and pepper to taste

For the Salmon

  • 4 salmon filets 6 oz each
  • 2 tablespoon olive oil
  • 1 tablespoon smoked paprika

For the Asparagus

  • 1 tablespoon crushed Calabrian chili peppers
  • Salt and pepper to taste
  • 1 lb jumbo asparagus peeled
  • Salt and pepper to taste

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Before Starting the Recipe: Bring a pot of salted water to boil for the asparagus.
  • Prepare the Lemon-Dill Sauce: Whisk together Greek yogurt, mayonnaise, lemon zest, lemon juice, chopped dill, and minced garlic in a mixing bowl. Season with salt and pepper to taste. Then, mix well and refrigerate until ready to serve.
  • Prepare the Salmon: Mix olive oil, smoked paprika, crushed Calabrian chili peppers, salt, and pepper in a mixing bowl. Brush the mixture over both sides of the salmon filets. Then, preheat a skillet over medium-high heat.
  • Grill the Salmon: Once the skillet is hot, add oil to the pan to prevent sticking and heat up. Place the salmon fillets in the pan, skin-side down. Then, cook for about 4-5 minutes per side or until the salmon is cooked through and has a nice sear. Prepare the asparagus when the salmon has only 4 minutes left of cooking time.
  • Prepare the Asparagus: Boil or steam the asparagus for 3 to 4 minutes to a bright green, bendable, crisp texture. Immediately remove.
  • Serve: Place a serving of the Lemon-Dill Sauce onto each plate. Then, evenly distribute the asparagus and place the seared salmon filet on top. Serve immediately and enjoy!

Video

Notes

  • Salmon Skin - This recipe can be used for both salmon with skin on or removed.
  • Suggested Sides - This dish pairs well with wild rice or a simple green salad for a complete meal.
  • For the Grill
    • Once the grill pan is hot, lightly oil the pan to prevent sticking.
    • Place the salmon fillets on the grill pan, skin-side down.
    • Grill for about 4-5 minutes per side or until the salmon is cooked through and has nice grill marks. Note: For steamed asparagus, steam or boil (in salted water) for 3 minutes.
    • While the salmon is grilling, toss the peeled asparagus with olive oil, salt, and pepper.
    • Once the salmon is done, set it aside and keep warm.
    • Place the asparagus on the same grill pan and grill for about 3-4 minutes, turning occasionally, until tender and slightly charred.

Nutrition

Calories: 404kcal | Carbohydrates: 9g | Protein: 40g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 133mg | Potassium: 1193mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1850IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 4mg
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