Baked Lemon-Dill Salmon with Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets baked with fresh dill and lemon, accompanied by caramelized asparagus for a nutrient-dense, 30-minute keto dinner. This american-inspired seafood ready in about 24 minutes pairs (6 oz each) salmon fillets, medium (zest and juice) lemon, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, 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.

★ 3.1 (13 ratings) Prep: 10 min Cook: 14 min Serves 2 American cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Step 2: Pat salmon dry, then rub with 1 tbsp olive oil, lemon zest, 1 tbsp dill, salt, and pepper. Place on prepared sheet.
  3. Step 3: Toss asparagus with remaining 1 tbsp olive oil, garlic powder, salt, and pepper. Arrange around salmon on the baking sheet.
  4. Step 4: Bake for 12-14 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp with browned edges.
  5. Step 5: While baking, squeeze lemon juice over salmon. Once done, garnish with remaining 2 tbsp fresh dill and serve immediately with lemon wedges.

Equipment for this recipe

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Frequently asked questions

How long does Baked Lemon-Dill Salmon with Roasted Asparagus take to make?

Total time is about 24 minutes (10 min prep + 14 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 Roasted Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Baked Lemon-Dill Salmon with Roasted Asparagus?

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 Roasted Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Roasted Asparagus?

American 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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