Sheet Pan Lemon Dill Salmon with Asparagus and Potatoes
A vibrant and healthy sheet pan dinner featuring tender salmon fillets, crisp asparagus, and roasted potatoes, all seasoned with fresh lemon and dill.
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Ingredients
Yields 4 servings
- (4) (6 oz) salmon fillets
- (1 lb) baby potatoes, halved
- (1 lb) asparagus, trimmed
- (1/4 cups) olive oil
- (2) lemons, zested and juiced
- (2 tablespoons) fresh dill, chopped
- (4 cloves) garlic, minced
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 1/4 cup olive oil, the zest and juice of 1 lemon, 2 tablespoons chopped dill, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2/4 teaspoon black pepper.
- 3
Add the halved baby potatoes to the bowl and toss to coat them evenly with the marinade. Spread the potatoes out in a single layer on a large sheet pan.
- 4
Roast the potatoes in the preheated oven for 20 minutes.
- 5
While the potatoes are roasting, prepare the salmon and asparagus. Season the salmon fillets with salt and pepper on both sides.
- 6
After 20 minutes, remove the sheet pan from the oven. Add the asparagus and the seasoned salmon fillets to the pan, arranging them around the potatoes.
- 7
Drizzle the remaining lemon juice over the salmon and asparagus, and sprinkle with additional dill if desired.
- 8
Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
- 9
Remove from the oven and serve immediately, garnished with lemon wedges if desired.
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