Lemon-Dill Salmon with Roasted Asparagus and New Potatoes
A light and fresh spring dinner featuring pan-seared salmon with a lemon-dill sauce, roasted asparagus, and baby potatoes. This mediterranean-inspired seafood ready in about 40 minutes pairs (6 oz each), skin-on salmon fillets, bunch, trimmed asparagus, halved baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 (6 oz each), skin-on salmon fillets
- 1 bunch, trimmed asparagus
- 12, halved baby potatoes
- 2 tbsp, divided olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 12 halved baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on baking sheet and roast for 20 minutes until golden.
- Step 2: Season salmon fillets with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in oven-safe skillet over medium-high heat. Place salmon skin-side down and cook 3-4 minutes until crispy, then flip and cook 2 minutes.
- Step 3: Transfer skillet to oven and roast salmon for 5-7 minutes until cooked through (125°F internal temperature).
- Step 4: While salmon roasts, mix 2 tbsp lemon juice, 2 tbsp chopped dill, 2 minced garlic cloves, and 1 tbsp butter in small bowl. After removing salmon, pour lemon zest and remaining lemon juice into skillet, scraping browned bits, then stir in dill sauce until heated through.
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 New Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 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 New 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 bunch, trimmed asparagus from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Roasted Asparagus and New 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 New 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 New Potatoes?
Mediterranean seafood 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
- ★★★★★
Simple and delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
