Sheet Pan Lemon-Dill Salmon with Roasted Asparagus and Tomatoes

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

A bright, flavorful dinner ready in 33 minutes with tender salmon and vibrant roasted vegetables. This american-inspired seafood ready in about 33 minutes pairs salmon fillets, asparagus, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 18 min Serves 4 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

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 400°F. Place 4 (6 oz) salmon fillets skin-side down on a parchment-lined baking sheet, season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Arrange 1 lb trimmed asparagus and 1 cup halved cherry tomatoes around salmon, drizzle with 2 tbsp olive oil, sprinkle with 2 minced garlic cloves and 1/2 tsp lemon zest, and toss to coat.
  3. Step 3: Roast for 15-18 minutes until salmon is opaque and flakes easily, then remove from oven and sprinkle with 2 tbsp fresh dill, remaining 1/2 tsp lemon zest, and 1 tbsp lemon juice.

Frequently asked questions

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

Total time is about 33 minutes (15 min prep + 18 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 Lemon-Dill Salmon with Roasted Asparagus and Tomatoes?

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 Lemon-Dill Salmon with Roasted Asparagus and Tomatoes?

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 Lemon-Dill Salmon with Roasted Asparagus and Tomatoes 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 Lemon-Dill Salmon with Roasted Asparagus and Tomatoes?

American seafood 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