Lemon-Dill Salmon with Asparagus and Potatoes

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

Elegant yet simple baked salmon with lemon-dill glaze, roasted asparagus, and crispy potatoes for a balanced dinner. This american-inspired sheet pan ready in about 45 minutes pairs (6 oz each) salmon fillets, olive oil, large lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 375 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb baby potatoes (halved if large) and 1 bunch asparagus (trimmed) with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast potatoes and asparagus for 20 minutes while preparing salmon.
  3. Step 3: Pat 4 salmon fillets dry. Mix 1 tbsp olive oil, juice of 1 lemon, 2 tbsp fresh chopped dill, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Rub evenly over salmon fillets.
  4. Step 4: Place salmon on top of roasted vegetables and return to oven for 12-15 minutes until salmon flakes easily with a fork and reaches 145°F (63°C).
  5. Step 5: Let salmon rest for 5 minutes before serving with roasted vegetables to retain moisture.

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Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 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 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 Potatoes 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.

What goes well with Lemon-Dill Salmon with Asparagus and Potatoes?

American sheet pan 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.

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