Sheet Pan Lemon-Dill Salmon with Roasted Potatoes
Perfectly seared salmon fillets with bright lemon-dill sauce, roasted alongside crispy potatoes and asparagus. This mediterranean-inspired sheet pan (gluten-free) ready in about 33 minutes pairs (6 oz each) salmon fillets, baby potatoes, asparagus 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 12 oz baby potatoes
- 8 oz asparagus
- 3 tbsp olive oil
- 1 lemon
- 2 tbsp finely chopped fresh dill
- 2 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 12 oz baby potatoes and 8 oz asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a sheet pan.
- Step 2: Place 4 (6 oz) salmon fillets skin-side down on the sheet pan. Drizzle with 1 tbsp olive oil, then season with 1/4 tsp salt, 1/8 tsp black pepper, and 2 minced garlic cloves.
- Step 3: Roast for 15-18 minutes until salmon flakes easily and potatoes are golden. Squeeze juice from 1 lemon over the pan, scatter 2 tbsp fresh dill, and return to oven for 2 minutes to infuse.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Lemon-Dill Salmon with Roasted Potatoes 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 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 Sheet Pan Lemon-Dill Salmon with Roasted 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 Sheet Pan Lemon-Dill Salmon with Roasted 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.
Is Sheet Pan Lemon-Dill Salmon with Roasted Potatoes gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 18-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
