Lemon-Dill Sheet Pan Salmon with Capers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared salmon fillets with a bright lemon-dill crust, finished with briny capers and roasted asparagus. This Mediterranean-inspired seafood recipe (gluten-free), ready in about 24 minutes, pairs salmon fillets, fresh dill, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 14 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 2 salmon fillets dry with paper towels, then rub with 2 tbsp fresh dill, 1 tbsp lemon zest, and 1 tbsp lemon juice.
  2. Step 2: Toss 1 bunch asparagus with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a sheet pan, arranging it around the salmon.
  3. Step 3: Place salmon on the sheet pan, skin-side down, and roast for 12-14 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 125°F (52°C).
  4. Step 4: Sprinkle 1 tbsp capers over the salmon immediately after removing from the oven, allowing them to warm in the residual heat.

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