Sunbeam Lemon-Dill Salmon with Asparagus
A bright, herb-infused salmon dish with tender asparagus that captures the essence of natural light through vibrant flavors. This mediterranean-inspired sheet pan ready in about 29 minutes pairs (6 oz each) salmon fillets, trimmed asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb, trimmed asparagus
- 3 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, finely chopped fresh dill
- 2 cloves, minced garlic
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Place salmon skin-side down on a parchment-lined baking sheet.
- Step 2: Drizzle 2 tbsp olive oil over salmon, then sprinkle with 1 tsp lemon zest, 1 minced garlic clove, 1/2 tsp sea salt, and 1/4 tsp black pepper.
- Step 3: Arrange asparagus around salmon, drizzle with remaining 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper.
- Step 4: Bake for 12-14 minutes until salmon is opaque and asparagus is tender-crisp.
- Step 5: Remove from oven, top with remaining lemon juice, fresh dill, and 1 minced garlic clove. Let rest 3 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Lemon-Dill Salmon with Asparagus take to make?
Total time is about 29 minutes (15 min prep + 14 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 Sunbeam Lemon-Dill Salmon with 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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Sunbeam Lemon-Dill Salmon with 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 Sunbeam Lemon-Dill Salmon with 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 Sunbeam Lemon-Dill Salmon with Asparagus?
Mediterranean 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.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Okay for a quick meal. I've had better sheet pan dishes though.
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