Lemon-Dill Salmon with Asparagus & Potatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Restaurant-quality salmon baked with lemon-dill sauce and perfectly roasted vegetables. This Mediterranean-inspired sheet-pan recipe, ready in about 28 minutes, pairs salmon fillets, fingerling potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 4 (6 oz each) salmon fillets
• 1 lb fingerling potatoes
• 1 bunch asparagus
• 1 lemon
• 2 tbsp fresh dill
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb halved fingerling potatoes and 1 bunch trimmed asparagus with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; spread on a parchment-lined baking sheet.
2. Step 2: Place 4 salmon fillets on top of vegetables; season with 1/4 tsp salt and 1/4 tsp black pepper. Squeeze juice from 1/2 lemon over salmon and sprinkle with 2 tbsp fresh dill.
3. Step 3: Roast for 15-18 minutes until salmon flakes easily with a fork and vegetables are tender-crisp.
4. Step 4: Squeeze remaining 1/2 lemon over salmon, garnish with extra dill, and serve immediately.