Baked Lemon-Dill Salmon with Asparagus and New Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh salmon fillets baked with bright lemon and dill, paired with tender asparagus and roasted baby potatoes. This mediterranean-inspired seafood ready in about 50 minutes pairs salmon fillets, lemon juice, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place baby potatoes in baking dish, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat and spread in single layer.
  2. Step 2: Roast potatoes for 20 minutes, then add asparagus and continue roasting for 10 minutes until potatoes are golden and asparagus is tender-crisp.
  3. Step 3: Pat salmon dry, then mix lemon juice, 1 tbsp chopped dill, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in small bowl. Brush mixture over salmon fillets.
  4. Step 4: Place salmon on top of vegetables in baking dish and roast for 12 minutes, or until salmon is opaque and flakes easily.

Frequently asked questions

How long does Baked Lemon-Dill Salmon with Asparagus and New Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Dill Salmon with Asparagus and New Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Lemon-Dill Salmon with Asparagus and New Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Dill Salmon with Asparagus and New Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon-Dill Salmon with Asparagus and New Potatoes?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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