Lemon-Dill Salmon with Asparagus Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Perfectly cooked salmon and tender asparagus roasted in one pan with lemon and dill for a restaurant-quality dinner in 20 minutes. This american-inspired sheet pan ready in about 24 minutes pairs (6 oz each), skin-on salmon fillets, bunch (12 oz), trimmed asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 (9 ratings) Prep: 10 min Cook: 14 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place 1 bunch trimmed asparagus in a single layer on the sheet.
  2. Step 2: Drizzle 2 tbsp olive oil over asparagus, then sprinkle with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss with your hands until evenly coated.
  3. Step 3: Arrange 4 salmon fillets skin-side down on top of the asparagus. Pat the salmon dry, then rub with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Top salmon with 1 thinly sliced lemon and 2 tbsp chopped dill. Press lemon slices gently into the salmon.
  5. Step 5: Roast for 12-14 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp with slightly browned edges.
  6. Step 6: Serve immediately with extra lemon wedges on the side for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Dill Salmon with Asparagus Sheet Pan take to make?

Total time is about 24 minutes (10 min prep + 14 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 Sheet Pan?

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 olive oil from drying out.

Can I substitute ingredients in Lemon-Dill Salmon with Asparagus Sheet Pan?

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 Sheet Pan 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 Sheet Pan?

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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