Sheet Pan Lemon-Dill Salmon with Roasted Vegetables

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

Salmon fillets and seasonal vegetables roast together in a single pan, finished with a zesty lemon-dill sauce that elevates this weeknight dinner to restaurant quality. This american-inspired sheet pan ready in about 33 minutes pairs salmon fillets, olive oil, lemon 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.

★ 4.1 (11 ratings) Prep: 15 min Cook: 18 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place salmon fillets on a parchment-lined baking sheet, skin-side down. Brush with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Top with lemon slices.
  2. Step 2: Add asparagus and baby potatoes to the baking sheet. Drizzle with remaining 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.
  3. Step 3: Roast for 15-18 minutes until salmon is opaque and potatoes are tender, flipping potatoes halfway through cooking.
  4. Step 4: Whisk together mayonnaise, 1 tbsp lemon juice, 1/4 cup chopped dill, and 1/2 tsp garlic powder in a small bowl.
  5. Step 5: Remove baking sheet from oven, let rest 2 minutes, then drizzle with lemon-dill sauce and serve immediately.

Frequently asked questions

How long does Sheet Pan Lemon-Dill Salmon with Roasted Vegetables 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 Vegetables?

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 Vegetables?

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 Vegetables 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 Vegetables?

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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