Sheet Pan Lemon-Glazed Salmon with Roasted Asparagus and Baby Potatoes

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant weeknight dinner featuring tender salmon glazed with citrus and herbs, roasted alongside crisp asparagus and baby potatoes. This American-inspired quick recipe (gluten free, high protein), ready in about 35 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 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Serves 4 American cuisine 450 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1 lb, halved baby potatoes
12 oz, trimmed asparagus
1, thinly sliced lemon
3 tbsp olive oil
2, minced garlic cloves
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 tbsp, chopped fresh dill

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Instructions

Step 1: Preheat oven to 425°F. In a medium bowl, toss 1 lb halved baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated; spread in a single layer on a large rimmed baking sheet and roast for 15 minutes, stirring once after 7 minutes, until golden brown.
Step 2: While potatoes roast, place 12 oz trimmed asparagus on the baking sheet. Arrange 4 (6 oz) salmon fillets skin-side down on top, then top each fillet with 2 lemon slices, 1 minced garlic clove, 1/2 tsp Dijon mustard, and 1/4 tsp salt.
Step 3: Return the sheet to the oven and roast for 12-15 minutes, or until salmon is opaque and flakes easily with a fork.
Step 4: Remove from oven, sprinkle with 1 tbsp chopped fresh dill, and serve immediately with roasted vegetables.