Sheet Pan Lemon Dill Salmon
This Sheet Pan Lemon Dill Salmon recipe is perfect for a quick and healthy dinner featuring tender salmon and crunchy asparagus drizzled in a zesty lemon dressing.
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.
Notes
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. 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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 450mgFiber: 3gSugar: 2g
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