This Sheet Pan Lemon Dill Salmon and Asparagus is an easy, one pan dinner made with tender salmon, roasted asparagus, and crispy potatoes, all finished with a bright lemon dill butter. It's a simple, balanced meal that's perfect for busy weeknights.
If you love a simple, balanced dinner that doesn't leave you with a sink full of dishes, this Sheet Pan Lemon Dill Salmon and Asparagus is such a good one to have on repeat this spring.
If you've been around for a while, you know I'm ALWAYS a fan of sheet pan meals. They keep things easy without sacrificing flavor, and like my Buffalo Chicken Bowls or my Sheet Pan Beef and Broccoli, this one is no exception. The salmon is coated in a slightly sweet and savoury glaze, the potatoes come out perfectly soft and crispy, and everything gets finished with a lemon dill butter sauce that brings it all together. Between the healthy fats from the salmon, the fiber from the veggies, and the fresh, bright flavors, it's also a dinner that leaves you feeling satisfied without being too heavy.
Why This Recipe Is Dietitian Approved
- One pan meal. Everything cooks on a single sheet pan, making both prep and cleanup super simple.
- Omega-3s. Salmon is a great source of omega-3 fats, which support heart and brain health.
- Fresh, light flavours. Lemon, dill, and garlic keep this dish bright and balanced.
- Gluten free. No swaps needed, this recipe is gluten free!
Sheet Pan Lemon Dill Salmon and Asparagus Recipe
Ingredients
Baby potatoes. Using baby potatoes or "new" potatoes in this recipe adds a creaminess, without being overly starchy!
Water. To help get the potatoes cooked perfectly we add water to the pan!
Spices. For this recipe we use spices for both the potatoes/ veggies and the salmon rub! You will need salt, pepper, paprika, oregano, and garlic powder
Salmon. I typically use atlantic salmon (lighter pink in color) as i find it
Honey. For a touch of sweetness! You can substitute this with maple syrup.
Dijon. I recommend using grainy dijon mustard in the salmon rub for a little spice!
Lemon. We use the juice and zest of 1 lemon in this recipe. For the freshest flavors I recommend using fresh lemon juice!
Asparagus. A great source of vitamins A,C,E and K!
Shallots. My onion of choice recently, i love the mild flavor shallots add without overpowering the meal!
Feta. For a saltiness that really brings these flavors together
Dill. Fresh dill compliments the lemon and salmon flavors perfectly
Butter/ olive oil. This recipe uses both olive oil and butter. If you prefer to use only olive oil you may however please note the sauce might not be quite as flavorful!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven to 450F and prepare a large rimmed sheet pan.
- In a small bowl, combine salt, black pepper and paprika. Set aside. Add the potatoes to the sheet pan, drizzle with 1 tablespoon of oil and toss with half of the spices. Once coated, add ½ cup water directly to the pan. Ake for 30 minutes, stirring the potatoes half way.
- While the potatoes are in the oven, make the salmon rub by whisking paprika, salt, garlic powder, oregano, pepper, honey and dijon in a small bowl and cut vegetables.
- Once the potatoes are cooked, add the asparagus, shallots, feta and green olives to the pan. Toss with the remaining 1 tablespoon of olive oil and the other half of the salt/pepper/parika spices.
- Gently push the vegetables aside, making room for the salmon. Brush each salmon filet with the salmon rub. Decrease the temperature to 425F and bake for another 12 minutes.
- While baking, make the lemon dill butter sauce by whisking together melted butter, lemon juice, fresh dill, lemon zest and garlic.
- Once cooked, drizzle the sauce over the sheet pan.
- Serve with an extra drizzle of lemon if desired.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten free.
To make vegetarian: This recipe is pescetarian!
To make dairy-free: To make this sheet pan dairy free you will need to replace the butter with either a dairy free butter substitute or olive oil! For a dairy free feta option I recommend Violife!
To make nut-free: This recipe is nut free as written!
For added fiber: Add 1 cup of chickpeas to the sheet pan along with the vegetables
Vegetable options: Get creative with the vegetables you have on hand, as they are only cooking for 12 minutes. I don't recommend a hearty vegetable such as broccoli or cauliflower but vegetables such as zucchini or green beans will work great here!
Green olives: I personally love the subtle salty flavor these add, however capers would also be an amazing addition!
Equipment
Storage
This salmon asparagus sheet pan can be stored in the fridge in an airtight container for up to 3-4 days! I don't recommend freezing this recipe!
Top Tips for Success
For the BEST roasted potatoes we add ½ cup of water directly to the sheet pan. While cooking at a high temperature, the water will evaporate, steaming the potatoes to get them nice and soft before roasting until crispy!
Frequently Asked Questions
I personally prefer Atlantic or coho salmon (lighter pink in color). I find Alaskan salmon has a more fishy taste and is more prone to overcooking!
More Easy Dinner Recipes
If you liked this salmon asparagus sheet pan, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these Sheet Pan Lemon Dill Salmon and Asparagus, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan Lemon Dill Salmon and Asparagus
Ingredients
For the potatoes:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoon olive oil, divided
- 2 cups baby potatoes, halved (about 680g)
- ½ cup water
For the sheet pan:
- Salmon spice blend (1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon oregano, ¼ teaspoon pepper)
- 1 tablespoon honey
- ½ teaspoon dijon mustard
- 1 bunch asparagus, chopped into 1 inch pieces (ends removed)
- 4 shallots, thinly sliced
- ½ cup feta cheese
- ¼ cup sliced green olives (optional)
- 4 salmon filets (skinless)
For the lemon dill butter sauce:
- 3 tablespoon butter
- Juice of ½ lemon
- Zest of 1 lemon
- 2 cloves garlic, pressed
Instructions
- Preheat oven to 450F and prepare a large rimmed sheet pan.
- In a small bowl, combine salt, black pepper and paprika. Set aside.
- Add the potatoes to the sheet pan, drizzle with 1 tablespoon of oil and toss with half of the spices. Once coated, add ½ cup water directly to the pan. Ake for 30 minutes, stirring the potatoes half way.
- While the potatoes are in the oven, make the salmon rub by whisking paprika, salt, garlic powder, oregano, pepper, honey and dijon in a small bowl and cut vegetables.
- Once the potatoes are cooked, add the asparagus, shallots, feta and green olives to the pan. Toss with the remaining 1 tablespoon of olive oil and the other half of the salt/pepper/parika spices.
- Gently push the vegetables aside, making room for the salmon. Brush each salmon filet with the salmon rub. Decrease the temperature to 425F and bake for another 12 minutes.
- While baking, make the lemon dill butter sauce by whisking together melted butter, lemon juice, fresh dill, lemon zest and garlic.
- Once cooked, drizzle the sauce over the sheet pan. Serve with an extra drizzle of lemon if desired.
Nicole Addison says
The BEST weeknight dinner! Enjoy!