Lemon-Dill Smoked Salmon Sheet Pan with Asparagus
Restaurant-quality salmon with a bright dill-lime glaze, roasted alongside tender asparagus and cherry tomatoes in one pan. This scandinavian-inspired seafood (low-carb) ready in about 30 minutes pairs (5 oz each), skin-on salmon fillets, bunch, trimmed asparagus, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 (5 oz each), skin-on salmon fillets
- 1 bunch, trimmed asparagus
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 3 tbsp, finely chopped fresh dill
- 1, thinly sliced lemon
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Step 1: Preheat oven to 425°F. Place 4 salmon fillets skin-side down on a parchment-lined sheet pan. Scatter 1 bunch trimmed asparagus and 1 cup cherry tomatoes around the salmon. Drizzle with 2 tbsp olive oil, then season with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and a pinch of salt and pepper.
- Step 2: Roast for 12 minutes until salmon reaches 125°F internally and asparagus is tender-crisp. Remove pan from oven and immediately top salmon with 3 tbsp chopped fresh dill and 1 thinly sliced lemon, pressing gently into the fillets.
- Step 3: Return to oven for 3 more minutes to let the dill and lemon infuse. Serve immediately with extra lemon wedges for squeezing over the salmon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Smoked Salmon Sheet Pan with Asparagus take to make?
Total time is about 30 minutes (15 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 Smoked Salmon Sheet Pan 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 bunch, trimmed asparagus from drying out.
Can I substitute ingredients in Lemon-Dill Smoked Salmon Sheet Pan 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 Smoked Salmon Sheet Pan with Asparagus 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.
Is Lemon-Dill Smoked Salmon Sheet Pan with Asparagus low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
