Looking for an easy, delicious, and healthy dinner that comes together in one pan? This Sheet Pan Lemon Dill Baked Salmon with Baby Potatoes and Asparagus is the perfect meal. Whether you’re cooking for your family or planning a simple weeknight dinner, this recipe is convenient, flavorful, and packed with nutrition.
What Is Sheet Pan Lemon Dill Baked Salmon?
This dish combines hearty baby potatoes, fresh asparagus, and salmon seasoned with fresh lemon and dill. Everything bakes together on one sheet pan in under 35 minutes. The lemon and dill make the salmon taste light and fresh, while the vegetables become perfectly roasted and tender.
Health Benefits of This One-Pan Meal
This recipe isn’t just tasty—it’s also good for your body. Here are a few reasons why you’ll want to make it a regular part of your meal plan:
High in Omega-3 Fatty Acids
Salmon is a great source of omega-3 fatty acids, which are good for heart health. Omega-3s help reduce inflammation and may lower your risk of heart disease.
Rich in Vitamins and Fiber
Asparagus is full of vitamins like A, C, and K. It’s also high in fiber, which helps your digestion. Baby potatoes provide potassium and vitamin C while also keeping you full with complex carbs.
Nutrient Balance
This dish contains protein from salmon, fiber and vitamins from the vegetables, and healthy fats from olive oil and the fish itself. It’s a well-rounded, balanced meal that supports a healthy diet.
Precautions
Salmon is healthy for most people, but if you are on a low-sodium diet, skip adding extra salt. Also, make sure to buy salmon from a reliable source to avoid contamination risks. If you have a fish allergy, you should avoid this dish altogether.
Sheet Pan Lemon Dill Baked Salmon With Baby Potatoes and Asparagus Recipe
Ingredients
- 4 salmon fillets (4 to 6 ounces each)
- 1 pound baby potatoes, halved
- 1 bunch of asparagus, ends trimmed
- 2 tablespoons olive oil
- 1 lemon, sliced
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Optional: lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- In a medium bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the minced garlic. Spread them out on the sheet pan in a single layer. Roast for 15 minutes.
- While the potatoes roast, in another bowl, combine the asparagus with the remaining 1 tablespoon olive oil, the rest of the garlic, a bit of salt and pepper.
- Remove the pan from the oven after 15 minutes and push the potatoes to the sides of the pan to make room in the center.
- Place the salmon fillets skin-side down in the center of the sheet. Sprinkle the dill evenly over each fillet. Top each with 1-2 lemon slices.
- Add the asparagus around the salmon and potatoes on the pan.
- Return the pan to the oven and bake for another 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- Serve the salmon with extra lemon wedges if desired. Enjoy your balanced one-pan meal!
Final Thoughts
This Sheet Pan Lemon Dill Baked Salmon with Baby Potatoes and Asparagus is more than just a quick dinner—it’s a full, healthy meal that your family will love. It’s nutritious enough for daily dinners, yet flavorful and impressive enough to serve when guests come over. Try adding this delicious and simple recipe to your weekly menu today!
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