Lemon-Dill Baked Salmon with Roasted Asparagus

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

Tender salmon fillets baked with a zesty lemon-dill glaze, served alongside perfectly roasted asparagus for a light yet flavorful dinner. This american-inspired seafood (gluten-free) ready in about 25 minutes pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 15 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 2 salmon fillets on a parchment-lined baking sheet, skin-side down.
  2. Step 2: Brush 1 tbsp olive oil over salmon, then top with 1/4 cup fresh dill, 1/2 tsp lemon zest, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper; arrange 1 thinly sliced lemon on top.
  3. Step 3: Toss 1 bunch asparagus (trimmed and cut into 2-inch pieces) with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a separate baking sheet.
  4. Step 4: Bake both sheets for 12-15 minutes, until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Lemon-Dill Baked Salmon with Roasted Asparagus?

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 Lemon-Dill Baked 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 Lemon-Dill Baked 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.

Is Lemon-Dill Baked Salmon with Roasted Asparagus gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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