Sheet Pan Lemon-Dill Salmon with Rainbow Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant, nutrient-packed dinner where tender salmon meets roasted seasonal vegetables in one simple pan. Perfect for busy weeknights. This Mediterranean-inspired Father’s Day recipe, ready in about 60 minutes, pairs salmon fillets, baby potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
• 1 lb, halved baby potatoes
• 1 bunch (12 oz), trimmed asparagus
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 2 tbsp, chopped fresh dill
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large sheet pan. Roast for 20 minutes until golden.
2. Step 2: Add 12 oz trimmed asparagus and 1 cup cherry tomatoes to the sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Roast for 10 minutes.
3. Step 3: Season 4 salmon fillets (6 oz each) with remaining 1/4 tsp salt and 1/4 tsp black pepper. Place on vegetables. Mix lemon zest, lemon juice, 2 tbsp fresh dill, and 2 minced garlic cloves, then spread evenly over salmon.
4. Step 4: Return sheet pan to oven and roast for 12–15 minutes until salmon flakes easily with a fork.