Lemon-Dill Salmon with Roasted Asparagus and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Lemon-Dill Salmon with Roasted Asparagus and Potatoes take to make?

Total time is about 45 minutes (15 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 Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Dill Salmon with Roasted Asparagus and 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 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 Potatoes high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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