One-Pan Lemon Herb Salmon with Asparagus and Potatoes
A hassle-free, restaurant-worthy dinner with flaky salmon, tender potatoes, and crisp asparagus in one sheet pan. This american-inspired one pot ready in about 35 minutes pairs (6 oz each) salmon fillets, olive oil, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 oz each) salmon fillets
- 2 medium, peeled and cut into 1-inch cubes potatoes
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 3 tbsp olive oil
- 2, thinly sliced lemon
- 2 tbsp, chopped fresh dill
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 cups cubed potatoes with 1 tbsp olive oil, 2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Spread potatoes in a single layer on a baking sheet and roast for 15 minutes until starting to brown around the edges.
- Step 3: Season 4 salmon fillets with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tbsp chopped fresh dill.
- Step 4: Add 1 bunch trimmed asparagus to the baking sheet with the potatoes, then place salmon fillets on top. Drizzle with 2 tbsp olive oil and scatter 2 lemon slices over everything.
- Step 5: Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork, and potatoes are tender. Sprinkle with remaining 1 tbsp dill and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon Herb Salmon with Asparagus and Potatoes take to make?
Total time is about 35 minutes (10 min prep + 25 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 One-Pan Lemon Herb Salmon with Asparagus and Potatoes?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in One-Pan Lemon Herb Salmon with Asparagus and Potatoes?
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 One-Pan Lemon Herb Salmon with Asparagus and Potatoes 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 One-Pan Lemon Herb Salmon with Asparagus and Potatoes?
American one pot 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
