Lemon-Dill Salmon with Roasted Asparagus and Potatoes

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

Flaky salmon fillets with bright lemon-dill seasoning, paired with caramelized asparagus and roasted baby potatoes. This Mediterranean-inspired seafood recipe (high-protein), ready in about 45 minutes, pairs salmon fillets, baby potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 1 lb baby potatoes
• 1 bunch asparagus
• 1 lemon
• 2 tbsp fresh dill
• 4 tbsp olive oil
• 2 cloves garlic
• 1 tsp salt
• 1/2 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 400°F (200°C). Toss halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until crispy.
2. Step 2: Cut asparagus into 2-inch pieces and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Add to the potatoes in the last 10 minutes of roasting.
3. Step 3: Pat salmon dry and rub with 1 minced garlic clove, 1 tbsp dill, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon zest.
4. Step 4: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Sear salmon skin-side down for 6-7 minutes until golden, then flip and cook 3-4 minutes more until opaque. Squeeze lemon juice over salmon before serving.