Sheet Pan Dill-Glazed Salmon with Roasted Potatoes and Asparagus

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

Tender salmon fillets glazed with fresh dill and lemon, roasted alongside crisp potatoes and asparagus for a effortless weeknight dinner. This mediterranean-inspired sheet pan ready in about 50 minutes pairs salmon fillets, olive oil, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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 425°F. Place 2 lbs halved baby potatoes on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat and spread in a single layer.
  2. Step 2: Roast for 20 minutes, then add 1 bunch trimmed asparagus to the baking sheet and continue roasting for 15-20 minutes until potatoes are golden and asparagus is tender.
  3. Step 3: While vegetables roast, combine 1 tbsp olive oil, 2 tbsp fresh dill, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Rub this mixture over 1.5 lbs salmon fillets.
  4. Step 4: Place salmon fillets on top of potatoes and asparagus on the baking sheet. Drizzle any remaining herb mixture over the salmon.
  5. Step 5: Roast for 12-15 minutes, or until salmon reaches 145°F internally and flakes easily with a fork.

Frequently asked questions

How long does Sheet Pan Dill-Glazed Salmon with Roasted Potatoes and Asparagus take to make?

Total time is about 50 minutes (15 min prep + 35 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 Sheet Pan Dill-Glazed Salmon with Roasted Potatoes and 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 Sheet Pan Dill-Glazed Salmon with Roasted Potatoes and 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 Sheet Pan Dill-Glazed Salmon with Roasted Potatoes and 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.

What goes well with Sheet Pan Dill-Glazed Salmon with Roasted Potatoes and Asparagus?

Mediterranean sheet pan 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

Related recipes