Lemon-Dill Salmon with Roasted Asparagus and Baby Potatoes
A bright, flavorful weeknight dinner with pan-seared salmon, tender asparagus, and roasted baby potatoes, all cooked in one pan for minimal cleanup. This american-inspired one pot ready in about 50 minutes pairs (6 oz each) Salmon fillets, skin-on, Baby potatoes, halved, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, skin-on
- 1.5 cups Baby potatoes, halved
- 1 bunch Asparagus, trimmed cut into 2-inch pieces
- 3 tbsp Olive oil
- 1 large Lemon, zested and juiced
- 2 tbsp Dill, chopped
- 2 cloves Garlic, minced
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1.5 cups halved baby potatoes, 1 bunch trimmed asparagus (12 oz), 3 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet; spread in a single layer.
- Step 2: Roast in preheated oven for 20 minutes, until potatoes are golden and asparagus is tender-crisp.
- Step 3: While vegetables roast, season 4 salmon fillets (6 oz each) with 1 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper; place on top of roasted vegetables. Return to oven and bake for 12-15 minutes, until salmon flakes easily with a fork.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Asparagus and Baby Potatoes 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 Roasted Asparagus and Baby 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 baby potatoes, halved from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Roasted Asparagus and Baby 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 Roasted Asparagus and Baby 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 Roasted Asparagus and Baby Potatoes?
American one pot 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
