Sheet Pan Lemon Dill Salmon and Asparagus
This sheet pan salmon asparagus is an easy one pan dinner with tender salmon, roasted asparagus, and crispy potatoes, finished with a bright lemon dill butter. Perfect for busy weeknights!
Servings: 4
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.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 0.25sheet pan | Calories: 547kcal | Carbohydrates: 28g | Protein: 41g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 957mg | Potassium: 1498mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1511IU | Vitamin C: 24mg | Calcium: 168mg | Iron: 5mg
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