Lemon-Dill Salmon with Asparagus and New Potatoes
Pan-seared salmon fillets with fresh dill and lemon, served with roasted asparagus and baby potatoes. This mediterranean-inspired seafood ready in about 40 minutes pairs salmon fillets, asparagus, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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
- 12 oz salmon fillets
- 10 oz asparagus
- 12 oz baby potatoes
- 1 lemon
- 2 tbsp fresh dill
- 3 tbsp olive oil
- 2 garlic cloves
- 1 tsp coarse salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss baby potatoes and asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread on a baking sheet and roast for 20 minutes until potatoes are tender.
- Step 2: Pat salmon dry, then rub with remaining 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Place skin-side down in a cold oven-safe skillet.
- Step 3: Heat skillet over medium heat for 3 minutes, then flip salmon and cook for 6 minutes until just opaque in the center.
- Step 4: Squeeze lemon juice over roasted vegetables and salmon. Sprinkle with chopped dill and minced garlic.
- Step 5: Let salmon rest for 3 minutes before serving with vegetables and pan drippings.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Asparagus and New Potatoes 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 Lemon-Dill Salmon with Asparagus and New 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 salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Asparagus and New 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 New 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.
What goes well with Lemon-Dill Salmon with Asparagus and New Potatoes?
Mediterranean 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
