Lemon-Dill Salmon with Roasted Asparagus and Lemon-Herb Potatoes
Flaky salmon fillets with bright lemon-dill seasoning, served alongside roasted asparagus and potatoes infused with fresh herbs. This mediterranean-inspired sheet pan 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
Instructions
- 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.
- 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.
- 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.
- 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.
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 Lemon-Herb Potatoes take to make?
Total time is about 50 minutes (20 min prep + 30 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 Lemon-Herb 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 salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Roasted Asparagus and Lemon-Herb 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 Lemon-Herb Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Herb Potatoes?
Mediterranean 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
