Lemon-Dill Salmon with Crispy Roasted Potatoes and Asparagus
Flaky salmon fillets baked with fresh dill and lemon, paired with golden potatoes and tender asparagus for a vibrant, nutrient-packed dinner. This mediterranean-inspired sheet pan (gluten-free) ready in about 50 minutes pairs salmon fillets, potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 1.5 lbs, skin-on salmon fillets
- 1.25 lbs, quartered potatoes
- 1 bunch, trimmed asparagus
- 3 tbsp olive oil
- 2 tbsp, chopped fresh dill
- 1, zested and juiced lemon
- 1 tsp garlic powder
- 1 tsp fine sea salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder on a sheet pan. Roast for 20 minutes until golden and crisp.
- Step 2: While potatoes roast, pat salmon dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon zest.
- Step 3: Add asparagus to the sheet pan with potatoes, drizzle with remaining 1 tbsp olive oil, and toss to coat. Roast for 10 minutes more.
- Step 4: Place salmon on top of vegetables, skin-side up. Scatter fresh dill over salmon and drizzle with lemon juice. Return to oven for 12-15 minutes until salmon flakes easily with a fork.
- Step 5: Serve immediately, spooning pan juices over salmon and vegetables.
Frequently asked questions
How long does Lemon-Dill Salmon with Crispy Roasted Potatoes and Asparagus take to make?
Total time is about 50 minutes (15 min prep + 35 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 Crispy Roasted Potatoes and Asparagus?
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 Crispy Roasted Potatoes and Asparagus?
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 Crispy Roasted Potatoes and Asparagus 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.
Is Lemon-Dill Salmon with Crispy Roasted Potatoes and Asparagus gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
