Lemon-Dill Sheet Pan Salmon with Asparagus
A vibrant, high-protein keto dinner where perfectly seared salmon meets tender asparagus, all roasted to golden perfection with bright lemon and dill flavors. This mediterranean-inspired seafood (keto, high protein) ready in about 25 minutes pairs salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 412 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
- 6 oz salmon fillets
- 8 oz asparagus
- 2 tbsp olive oil
- 1/2 lemon
- 1 tbsp fresh dill
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and place on a parchment-lined baking sheet. Trim asparagus stalks to uniform 4-inch lengths and arrange around salmon.
- Step 2: Drizzle 1 tbsp olive oil over salmon and asparagus, then sprinkle with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Rub gently to coat.
- Step 3: Squeeze 1/4 of the lemon over the pan, then add 1 tbsp fresh dill and the remaining lemon zest. Roast for 12-15 minutes until salmon reaches 125°F (52°C) internally and asparagus is tender-crisp with slightly browned tips.
- Step 4: Remove from oven, squeeze remaining lemon half over the top, and garnish with extra dill. Let rest 3 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Sheet Pan Salmon with Asparagus take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sheet Pan Salmon with 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 Sheet Pan Salmon with 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 Sheet Pan Salmon with 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 Sheet Pan Salmon with Asparagus keto?
Yes — this recipe is tagged keto, 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
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
