Lemon-Dill Salmon with Roasted Spring Vegetables
Bright, herb-infused salmon fillets paired with tender asparagus and baby potatoes, finished with a zesty lemon-dill sauce for a light spring dinner. This mediterranean-inspired seafood ready in about 50 minutes pairs (6 ounces each), skin-on salmon fillets, bunch (12 ounces), trimmed asparagus, pound, halved baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 ounces each), skin-on salmon fillets
- 1 bunch (12 ounces), trimmed asparagus
- 1 pound, halved baby potatoes
- 2 tablespoons olive oil
- 1, zested and juiced lemon
- 2 tablespoons, chopped fresh dill
- 3, minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 pound halved baby potatoes and 12 ounces trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet; roast for 20 minutes until edges are crispy and tender.
- Step 2: Rub 4 (6-ounce) salmon fillets (skin-on) with 1 tablespoon olive oil, then place skin-side down on the baking sheet over vegetables. Top with 3 minced garlic cloves, 1 tablespoon chopped fresh dill, and 1/2 teaspoon lemon zest.
- Step 3: Bake for 12-15 minutes until salmon flakes easily with a fork and reaches 145°F internally. Squeeze 2 tablespoons lemon juice over the top, then garnish with remaining 1 tablespoon fresh dill 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 Spring Vegetables take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spring Vegetables?
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 pound, halved baby potatoes from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Roasted Spring Vegetables?
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 Spring Vegetables 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.
What goes well with Lemon-Dill Salmon with Roasted Spring Vegetables?
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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
