Sheet Pan Lemon Dill Salmon and Asparagus

Why You’ll Love Sheet Pan Lemon Dill Salmon and Asparagus  Recipe

• Easy one-pan meal with minimal cleanup
• Loaded with fresh lemon and dill flavor
• Perfect balance of protein and vegetables
• Crispy roasted potatoes paired with tender salmon
• Great for healthy weeknight dinners
• Customizable with your favorite vegetables
• Ready with simple pantry and fresh ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vegetables

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil, divided
• 2 cups baby potatoes, halved
• 1/2 cup water
• 1 bunch asparagus, chopped into 1-inch pieces with ends removed
• 4 shallots, thinly sliced
• 1/2 cup feta cheese
• 1/4 cup sliced green olives (optional)

For the Salmon Rub

• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon pepper
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard

For the Salmon and Sauce

• 4 salmon filets, skinless
• 3 tablespoons butter
• Juice of 1/2 lemon
• Zest of 1 lemon
• 2 tablespoons dill, chopped
• 2 cloves garlic, pressed

Directions

1. Preheat the oven to 450°F and prepare a large rimmed sheet pan.
2. In a small bowl, combine the salt, black pepper, and paprika. Set aside.
3. Add the halved baby potatoes to the sheet pan. Drizzle with 1 tablespoon olive oil and toss with half of the seasoning mixture.
4. Pour 1/2 cup water directly onto the pan and bake the potatoes for 30 minutes, stirring halfway through cooking.
5. While the potatoes roast, prepare the salmon rub by whisking together paprika, salt, garlic powder, oregano, pepper, honey, and Dijon mustard in a small bowl.
6. Chop the asparagus and slice the shallots.
7. Once the potatoes are tender, add the asparagus, shallots, feta cheese, and green olives to the pan.
8. Drizzle the vegetables with the remaining olive oil and season with the rest of the spice mixture. Toss gently to coat.
9. Push the vegetables aside slightly to make space for the salmon filets.
10. Brush each salmon filet generously with the prepared salmon rub.
11. Reduce the oven temperature to 425°F and return the pan to the oven. Bake for another 12 minutes or until the salmon is cooked through and flakes easily with a fork.
12. While the salmon bakes, prepare the lemon dill butter sauce by whisking together melted butter, lemon juice, lemon zest, chopped dill, and pressed garlic.
13. Remove the sheet pan from the oven and drizzle the lemon dill butter sauce over everything before serving.
14. Serve immediately with extra lemon wedges if desired.

Servings and timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Variations

• Substitute broccoli or green beans for the asparagus.
• Use sweet potatoes instead of baby potatoes for a sweeter flavor.
• Add cherry tomatoes for extra color and freshness.
• Replace feta with goat cheese for a creamier texture.
• Use fresh parsley or chives if dill is unavailable.
• Add red pepper flakes for a spicy kick.
• Try steelhead trout instead of salmon for a similar flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat in the oven:

• Place the salmon and vegetables on a baking sheet.
• Warm at 350°F for about 10 minutes or until heated through.

To reheat in the microwave:

• Heat individual portions for 1–2 minutes in short intervals to avoid overcooking the salmon.

For best flavor and texture, avoid overheating the salmon during reheating.

FAQs

Can I use frozen salmon?

Yes, but thaw the salmon completely and pat it dry before seasoning and baking.

How do I know when salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Can I prepare this meal ahead of time?

Yes, you can chop the vegetables and prepare the sauce ahead to save time during cooking.

What type of potatoes work best?

Baby potatoes or Yukon Gold potatoes roast beautifully and become tender with crispy edges.

Can I make this dairy-free?

Yes, simply omit the feta cheese and substitute the butter with a dairy-free alternative.

Is the olive topping necessary?

No, the olives are optional but add a nice salty flavor contrast.

Can I use dried dill instead of fresh?

Yes, though fresh dill provides the best flavor. Use about 2 teaspoons dried dill as a substitute.

Why do you add water to the potatoes?

The water helps soften the potatoes during the initial roasting phase before they crisp up.

What can I serve with this meal?

This dish is filling on its own, but crusty bread or a simple green salad pairs nicely alongside it.

Can I grill the salmon instead?

Yes, you can grill the salmon separately and serve it with the roasted vegetables and lemon dill sauce.

Conclusion

Sheet Pan Lemon Dill Salmon and Asparagus is a vibrant and satisfying dinner that combines tender roasted vegetables, flavorful salmon, and a buttery lemon dill sauce in one easy pan. With fresh ingredients and simple preparation, this recipe is perfect for both weeknight meals and special occasions.