Sheet-Pan Baked Salmon with Lemon-Dill and Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

A one-pan meal with tender salmon and roasted root vegetables finished with fresh dill for a balanced, energy-boosting dinner. This Mediterranean-inspired Whole30 recipe, ready in about 40 minutes, pairs salmon fillets, sweet potato, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 480 cal/serving

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Ingredients

12 oz salmon fillets
1 medium sweet potato
8 oz asparagus
1 lemon
2 tbsp fresh dill
2 tbsp olive oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 400°F. Peel and dice 1 medium sweet potato (1-inch cubes). Trim asparagus and cut into 2-inch pieces.
Step 2: Toss sweet potato and asparagus with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast for 15 minutes until tender.
Step 3: Place 12 oz salmon fillets on top of vegetables. Squeeze 1 tbsp lemon juice over salmon, then drizzle with remaining 1 tbsp olive oil. Scatter 2 tbsp fresh dill over everything and roast for 12-14 minutes until salmon flakes easily.