Lemon-Dill Salmon with Roasted Asparagus and Fingerling Potatoes
Flaky salmon with bright lemon-dill sauce, paired with perfectly roasted vegetables. This mediterranean-inspired seafood (low-carb) ready in about 25 minutes pairs (6 oz each) salmon fillets, lemon, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 1 lemon
- 2 tbsp chopped fresh dill
- 12 oz asparagus
- 1 lb fingerling potatoes
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss halved fingerling potatoes and trimmed asparagus with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast for 20 minutes.
- Step 2: Pat salmon fillets dry. Squeeze juice from half the lemon over the salmon, then rub with 1 tbsp chopped dill, 1/4 tsp salt, and 1/8 tsp black pepper. Place salmon on top of roasted vegetables.
- Step 3: Drizzle with remaining 1 tbsp olive oil and add minced garlic to the sheet pan. Roast for 12-15 minutes until salmon flakes easily with a fork. Squeeze remaining lemon half over the dish and sprinkle with remaining dill.
Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Asparagus and Fingerling Potatoes take to make?
Total time is about 25 minutes (10 min prep + 15 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 Fingerling 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Roasted Asparagus and Fingerling 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 Fingerling 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.
Is Lemon-Dill Salmon with Roasted Asparagus and Fingerling Potatoes low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious. My husband loved the salmon.
- ★★★★★
This dish was a hit with my family! The lemon-dill sauce was perfect.
- ★★★★☆
The salmon was a bit bland for my taste, but the potatoes were great.
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