Half-Smoked Salmon and Asparagus with Dill Vinaigrette
A light and flavorful dish featuring half-smoked salmon paired with asparagus in a zesty dill dressing. This scandinavian-inspired sheet pan (dairy-free) ready in about 40 minutes pairs skinless salmon fillet, olive oil, lemon juice 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.
Ingredients
- 1 lb, skinless salmon fillet
- 1 bunch, trimmed and cut into 1/2-inch segments asparagus
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp, chopped dill
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 1 lb salmon fillet on a baking sheet. Drizzle with 1 tbsp olive oil, season with 1/2 tsp salt, and 1/4 tsp pepper. Bake for 15-18 minutes until the flesh is opaque and slightly flaky.
- Step 2: Toss 1 bunch asparagus (trimmed and cut into 1/2-inch segments) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer on a baking sheet and roast for 10-12 minutes until tender and slightly charred.
- Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp chopped dill, 1 clove minced garlic, and a pinch of salt. Drizzle over the salmon and asparagus. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Smoked Salmon and Asparagus with Dill Vinaigrette take to make?
Total time is about 40 minutes (15 min prep + 25 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 Half-Smoked Salmon and Asparagus with Dill Vinaigrette?
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 skinless salmon fillet from drying out.
Can I substitute ingredients in Half-Smoked Salmon and Asparagus with Dill Vinaigrette?
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 Half-Smoked Salmon and Asparagus with Dill Vinaigrette 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.
Is Half-Smoked Salmon and Asparagus with Dill Vinaigrette dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
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