Lemon-Dill Salmon with Asparagus and Dill Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky salmon fillets with bright lemon-dill sauce, roasted asparagus, and crispy herb potatoes—elegant yet simple. This american-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets, bunch asparagus, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 15 min Serves 2 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 1 lb baby potatoes into quarters and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp black pepper. Roast for 20 minutes until golden and tender.
  2. Step 2: Pat 2 salmon fillets dry, then season with 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp lemon zest. Place on a parchment-lined baking sheet.
  3. Step 3: Trim woody ends from 1 bunch asparagus and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange around salmon on the baking sheet.
  4. Step 4: Squeeze juice from 1 lemon over salmon, then scatter 2 minced garlic cloves and 2 tbsp fresh dill over the top.
  5. Step 5: Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp. Rest 5 minutes before serving with roasted potatoes.

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Frequently asked questions

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

Total time is about 30 minutes (15 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 Salmon with Asparagus and Dill Potatoes?

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 Salmon with Asparagus and Dill 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 Lemon-Dill Salmon with Asparagus and Dill Potatoes 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 Salmon with Asparagus and Dill Potatoes 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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