Lemon-Dill Salmon with Roasted Potatoes and Asparagus
Flaky salmon fillets with bright lemon-dill sauce, served alongside crispy roasted potatoes and tender asparagus. This american-inspired one pot (gluten-free) ready in about 40 minutes pairs salmon fillets, potatoes, bunch asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 potatoes
- 1 bunch asparagus
- 3 tbsp olive oil
- 1 lemon
- 2 tbsp fresh dill
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Cut potatoes into 1-inch chunks and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes.
- Step 2: While potatoes roast, toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Add to the baking sheet with potatoes during the last 10 minutes of roasting.
- Step 3: Pat salmon dry, then rub with 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove. Place on a separate sheet. Squeeze juice from half a lemon over salmon, then top with 1 tbsp fresh dill.
- Step 4: Bake salmon for 12-15 minutes until cooked through. Squeeze remaining lemon juice over asparagus and potatoes, then garnish with remaining dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Roasted Potatoes and Asparagus 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 Potatoes and Asparagus?
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 Potatoes and Asparagus?
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 Potatoes and Asparagus 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.
Is Lemon-Dill Salmon with Roasted Potatoes and Asparagus gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
