why make this recipe
This Sheet Pan Lemon Dill Salmon recipe is perfect for a quick and healthy dinner. It’s easy to make, requires minimal cleanup, and features fresh flavors. With tender salmon and crunchy asparagus drizzled in a zesty lemon dressing, this dish is both delightful and nutritious. Plus, cooking everything on a single sheet pan saves time and effort, making it ideal for busy weeknights.
how to make Sheet Pan Lemon Dill Salmon
Ingredients:
- 4 salmon filets
- 1 bunch thin-medium width asparagus, ends trimmed
- 2 Tablespoons Olive oil (divided)
- 1-2 lemons (the juice from one lemon and the other lemon to cut into rounds for garnish)
- 1 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon Ground black pepper (or to taste)
- 1/2 teaspoon Garlic powder (or to taste)
- 2 Tablespoons Fresh Dill, chopped (or 1 teaspoon if using dry)
Directions:
- Preheat the oven to 400 degrees.
- Drizzle olive oil on the bottom of a sheet pan (or spray it with cooking spray).
- Line the salmon up in the center of the pan, skin side down.
- Place the asparagus around the outside of the salmon.
- Lightly drizzle olive oil and squeeze the lemon juice over the salmon and asparagus.
- Sprinkle with salt, pepper, garlic powder, and dill to taste.
- Place lemon rounds on top of each piece of fish.
- Bake for 15-20 minutes or until the internal temperature reaches 145 degrees and the asparagus is cooked through.
- Serve immediately with extra lemons on the side.
how to serve Sheet Pan Lemon Dill Salmon
This dish can be served directly from the oven on the sheet pan for a rustic look. Pair the salmon and asparagus with a light salad or steamed rice for a complete meal. Adding a slice of lemon on the plate makes it extra refreshing.
how to store Sheet Pan Lemon Dill Salmon
To store leftovers, let the salmon and asparagus cool completely. Place them in an airtight container and refrigerate. They will be good for up to 2 days. To reheat, place in the oven or microwave until heated through.
tips to make Sheet Pan Lemon Dill Salmon
- Don’t overcook the salmon; it should be flaky and moist.
- You can add other vegetables like cherry tomatoes or bell peppers for more color and flavor.
- Make sure to trim the asparagus so they cook evenly with the salmon.
variation
Feel free to substitute the salmon with other fish like trout or cod, or use different herbs such as parsley or thyme for a new twist on the flavor.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking for even cooking.
2. How do I know when the salmon is done cooking?
The salmon is done when it reaches an internal temperature of 145 degrees Fahrenheit or when it flakes easily with a fork.
3. Can I make this dish ahead of time?
You can prepare the dish ahead by seasoning the salmon and asparagus and storing them in the fridge. Just cook them on the day you want to serve them for the best taste.
Sheet Pan Lemon Dill Salmon
Ingredients
For the Salmon
- 4 pieces salmon filets Skin on
- 1 bunch thin-medium width asparagus Ends trimmed
- 2 Tablespoons Olive oil Divided
- 1-2 pieces lemons Juice from one lemon and the other for garnish
- 1 teaspoon Kosher salt Or to taste
- 1/4 teaspoon Ground black pepper Or to taste
- 1/2 teaspoon Garlic powder Or to taste
- 2 Tablespoons Fresh Dill, chopped Or 1 teaspoon if using dried
Instructions
Preparation
- Preheat the oven to 400 degrees.
- Drizzle olive oil on the bottom of a sheet pan or spray it with cooking spray.
- Line the salmon up in the center of the pan, skin side down.
- Place the asparagus around the outside of the salmon.
- Lightly drizzle olive oil and squeeze the lemon juice over the salmon and asparagus.
- Sprinkle with salt, pepper, garlic powder, and dill to taste.
- Place lemon rounds on top of each piece of fish.
Cooking
- Bake for 15-20 minutes or until the internal temperature reaches 145 degrees and the asparagus is cooked through.
- Serve immediately with extra lemons on the side.