Lemon-Dill Salmon with Asparagus & Potatoes

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

Restaurant-quality salmon baked with lemon-dill sauce and perfectly roasted vegetables. This mediterranean-inspired sheet pan 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.

★ 4.1 (12 ratings) Prep: 10 min Cook: 18 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 28 minutes (10 min prep + 18 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 & Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Dill Salmon with Asparagus & 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 & 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 & Potatoes?

Mediterranean 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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