Lemon-Dill Sheet Pan Salmon with Asparagus

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

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 recipe (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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 412 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove from oven, squeeze remaining lemon half over the top, and garnish with extra dill. Let rest 3 minutes before serving.

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?

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 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

Related recipes