Lemon-Dill Salmon with Roasted Asparagus and Lemon-Herb Potatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Flaky salmon fillets with bright lemon-dill seasoning, served alongside roasted asparagus and potatoes infused with fresh herbs. This Mediterranean-inspired sheet-pan recipe, ready in about 50 minutes, pairs salmon fillets, asparagus, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, 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

• 12 oz salmon fillets
• 1 lb asparagus
• 1.5 lbs baby potatoes
• 1 lemon
• 3 tbsp fresh dill
• 4 tbsp olive oil
• 3 cloves garlic
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Cut potatoes into 1-inch chunks and toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp dried thyme. Spread on a baking sheet and roast for 20 minutes.
2. Step 2: Slice lemon into thin rounds. Finely chop 2 tbsp dill and mix with remaining 2 tbsp olive oil, minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and lemon juice from 1/2 lemon.
3. Step 3: Pat salmon dry and rub with half the dill mixture. Place on a separate baking sheet over potatoes and add asparagus spears. Drizzle with remaining dill mixture and lemon slices.
4. Step 4: Roast for 15-18 minutes until salmon flakes easily with a fork and potatoes are golden. Scatter remaining chopped dill over asparagus before serving.