Sheet Pan Lemon-Dill Salmon with Roasted Potatoes and Asparagus

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

A simple weeknight dinner featuring tender salmon fillets, crisp potatoes, and fresh asparagus roasted to perfection with lemon and dill. This american-inspired sheet pan ready in about 40 minutes pairs (6 ounces each) salmon fillets, pound potatoes, bunch asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 1 pound diced potatoes on a sheet pan, drizzle with 2 tablespoons olive oil, and season with 1 teaspoon salt and 1/2 teaspoon black pepper; toss to coat evenly and spread in a single layer.
  2. Step 2: While potatoes roast, combine 4 salmon fillets (6 ounces each), 1 bunch trimmed asparagus (cut into 2-inch pieces), 2 tablespoons fresh chopped dill, 2 minced garlic cloves, and 1 tablespoon lemon juice in a bowl; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Step 3: After 15 minutes, remove potatoes from oven and arrange salmon and asparagus around them on the sheet pan. Drizzle any remaining lemon mixture over the salmon and asparagus. Return to oven and roast for 10-12 minutes until salmon is opaque and flakes easily with a fork.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 and Asparagus?

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 pound potatoes from drying out.

Can I substitute ingredients in Sheet Pan Lemon-Dill 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 Lemon-Dill 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 Lemon-Dill Salmon with Roasted Potatoes and Asparagus?

American 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.

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