Lemon-Dill Salmon with Roasted Asparagus and Potatoes
Flaky salmon fillets with bright lemon-dill seasoning, paired with caramelized asparagus and roasted baby potatoes. This mediterranean-inspired seafood (high-protein) ready in about 45 minutes pairs (6 oz each) salmon fillets, baby potatoes, bunch 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
Instructions
- 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.
- 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.
- 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.
- 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.
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 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?
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 (6 oz each) salmon fillets from drying out.
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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
