Sheet-Pan Sweet Potato & Salmon with Dill

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

Rainbow vegetables and salmon roasted together with dill and lemon for a nutrient-packed, one-pan dinner that’s ready before dinner time. This American-inspired Whole30 recipe (high-protein), ready in about 32 minutes, pairs salmon fillets, sweet potatoes, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 12 min Cook: 20 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes, then toss with 1.5 tbsp avocado oil, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Arrange sweet potatoes in a single layer on a parchment-lined sheet pan, then place 4 salmon fillets (5 oz each) on top.
  3. Step 3: Drizzle 1 tbsp lemon juice over salmon, scatter 2 tbsp fresh dill evenly over both, and squeeze juice from 1 large lemon over everything.
  4. Step 4: Roast for 18-20 minutes until salmon flakes easily with a fork and sweet potatoes are tender when pierced with a fork.

Frequently asked questions

How long does Sheet-Pan Sweet Potato & Salmon with Dill take to make?

Total time is about 32 minutes (12 min prep + 20 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 Sweet Potato & Salmon with Dill?

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 Sweet Potato & Salmon with Dill?

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 Sweet Potato & Salmon with Dill 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 Sweet Potato & Salmon with Dill high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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