Description
This sheet pan lemon dill salmon and asparagus is a flavorful and easy dinner featuring tender salmon, roasted potatoes, crisp asparagus, and a bright lemon butter sauce. The combination of herbs, feta, and olives creates a fresh Mediterranean-inspired meal.
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil, divided
- 2 cups baby potatoes, halved (about 680g)
- 1/2 cup water
- 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
- 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)
- 4 salmon filets, skinless
- 3 tablespoons butter
- Juice of 1/2 lemon
- Zest of 1 lemon
- 2 tablespoons dill, chopped
- 2 cloves garlic, pressed
Instructions
- Preheat the oven to 450℉ and prepare a large rimmed sheet pan.
- In a small bowl, combine the salt, black pepper, and paprika. Set aside.
- Add the halved potatoes to the sheet pan. Drizzle with 1 tablespoon olive oil and toss with half of the spice mixture. Pour 1/2 cup water directly onto the pan.
- Bake the potatoes for 30 minutes, stirring halfway through cooking.
- While the potatoes cook, prepare the salmon rub by whisking together paprika, salt, garlic powder, oregano, pepper, honey, and dijon mustard in a small bowl.
- Once the potatoes are tender, add the asparagus, shallots, feta, and green olives to the sheet pan. Drizzle with the remaining olive oil and toss with the remaining spice mixture.
- Push the vegetables aside to create space for the salmon filets. Brush each filet generously with the salmon rub.
- Reduce the oven temperature to 425℉ and bake for an additional 12 minutes, or until the salmon is cooked through.
- Meanwhile, whisk together the melted butter, lemon juice, lemon zest, dill, and pressed garlic to make the sauce.
- Drizzle the lemon dill butter sauce over the salmon and vegetables before serving.
Notes
- Serve with extra lemon wedges for added brightness.
- Swap asparagus with green beans or broccoli if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For crispier potatoes, broil the sheet pan for 2 to 3 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 105 mg
