Lemon-Dill Baked Salmon with Roasted Asparagus
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 (6 oz each) salmon fillets, olive oil, thinly sliced 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 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
- 2 (6 oz each) salmon fillets
- 1 tbsp olive oil
- 1, thinly sliced lemon
- 1/4 cup, chopped fresh dill
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 2 salmon fillets on a parchment-lined baking sheet, skin-side down.
- 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.
- 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.
- Step 4: Bake both sheets for 12-15 minutes, until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
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 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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
