Lemon Dill Salmon & Asparagus

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Lemon Dill Salmon & Asparagus

This Lemon Dill Salmon & Asparagus is more than just dinner — it’s a promise of sunshine on a sheet pan. Bright, buttery, and packed with flavor, it's ready in under 30 minutes and perfect for busy weeknights or cozy date nights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Salmon

1.5 lbs salmon fillets wild-caught Sockeye or Coho preferred

Vegetables & Herbs

1 bunch fresh asparagus woody ends removed
1/4 cup fresh dill chopped, divided
1 lemon zested and juiced

Butter & Seasoning

1/4 cup salted butter melted
2 cloves garlic minced
1 tbsp olive oil
kosher salt to taste
black pepper freshly cracked, to taste

Equipment

Rimmed baking sheet
Parchment paper
Small bowl

Method

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Pat the salmon fillets dry with a paper towel and place them in the center of the baking sheet.
Scatter the asparagus around the salmon in a single layer for even roasting.
In a small bowl, whisk together melted butter, minced garlic, half the fresh dill, and lemon zest. Pour about two-thirds of this mixture over the salmon and spread evenly with a brush or spoon.
Drizzle the remaining butter mixture and olive oil over the asparagus and toss to coat.
Season everything generously with salt and black pepper. Add red pepper flakes to asparagus if desired.
Roast for 10–15 minutes, depending on the thickness of the salmon. Fish should be opaque and flake easily; asparagus should be tender-crisp.
Remove from oven and squeeze fresh lemon juice over the entire tray. Garnish with remaining fresh dill and lemon slices before serving.

Notes

If you're serving this dish with starch like rice or pasta, consider saving some pan juices to drizzle on top for added flavor. Leftover salmon makes a great addition to salads or grain bowls the next day.