Salmon and asparagus sheet pan dinner is an easy one pan meal. An elegant lemon dill sauce is the crowning touch!
Why you’ll love it: This one pan dinner has a lot going for it: it’s easy to make, it tastes great, and the cleanup is pretty minimal, too.
How long it takes: just under an hour
Equipment you’ll need: sheet pan, large bowl
I used to reserve salmon for special occasions or when I was feeling like a splurge. It was more expensive and I didn’t have a lot of recipes for it. Perhaps it even intimidated me a bit.
Maybe you fall into that same boat. You might be more comfortable cooking chicken or burgers or pasta, or whatever your mom always cooked. If you’re an inlander like me, fresh seafood has to be shipped in and it costs more.
However, lately the price of beef, pork, and chicken has jumped drastically, making salmon less of an expensive choice. What’s more, as you’ve probably heard, salmon is a healthy choice. It’s high in protein and low in saturated fat. It has lots of minerals and nutrients.
We are definitely a salmon-eating family now! In fact, my daughter just loves my baked salmon with maple mustard glaze (although I’m still working on my carb-loving son). I usually make it in the air fryer.
So don’t wait for a special occasion to try this dinner. Give it a try this week. You’ll be so glad you did. This salmon dinner is easy, delicious, and healthy, too. And it’s all cooked in just one pan!
About This Recipe
I like to keep things simple so I use my go-to cooking method: a sheet pan dinner. Seeing how much you all love apple gouda stuffed chicken, and sheet pan fajitas, I know you won’t be opposed to more sheet pan meals.
It turns out that salmon, baby potatoes, and asparagus are perfect for a sheet pan dinner. So good just the way they are, but … I couldn’t stop there. I added a sauce: a lemon dill sauce that is lemony and creamy and everything you want in a sauce. You’ll love drizzling it over the fish, the asparagus, and the potatoes.
It’s a complete meal, all on one pan. We love this salmon sheet pan dinner and have it for dinner regularly.
I’ll run through the recipe here to get you started. Look for complete instructions, measurements, and nutrition information on the recipe card below. If you still have questions, please feel free to send me an email and I’ll answer it as soon as I’m able.
What You’ll Need
- Salmon: This recipe makes two servings, so buy the appropriate amount of salmon. One serving of salmon is technically three to four ounces but I tend to err on the generous side and figure about five ounces each. You can buy skinless fillets or salmon with the skin on, it’s up to you. If you are using frozen salmon, thaw it overnight in the fridge or follow the package instructions for thawing.
- Asparagus: Look for one small bunch, about 10 to 12 spears, depending on how thick the spears are. The asparagus should be dark green, fairly firm and crisp, with tight buds.
- Baby Potatoes: For visual appeal, look for the mixed color potatoes. If you can’t find the teeny potatoes, use larger ones and cut them in half or bite-size chunks.
- Olive Oil: Often used for roasting vegetables, olive oil adds flavor and has a good smoke point. If you prefer, substitute avocado or grapeseed oil.
- Garlic Powder, Salt & Pepper: Simple seasonings for the salmon, asparagus, and potatoes. If you want to add a bit more pizzazz, try my all-purpose seasoning instead.
- Greek Yogurt: Whole milk, 2%, or nonfat are all good choices for the sauce. Whole milk yogurt naturally will make a richer sauce than nonfat but you decide.
- Mayonnaise: The sauce is 1:1 yogurt and mayo. We tested the sauce a few different ways and decided it tasted best with some added mayonnaise.
- Milk: You’ll need just a bit to thin the sauce to your liking.
- Fresh Lemon Juice: Lemon, dill, and salmon just go together so well! The lemon juice gives the sauce a bright and tangy profile. Another recipe we love is baked lemon salmon with dill.
- Fresh Dill: Don’t you just love fresh dill? I like to put a “dill bouquet” in a jar on my kitchen counter so I can inhale that wonderful scent whenever I walk by. If you can’t find fresh dill, dry dill can be substituted. Use less, 2 teaspoons instead of 2 tablespoons.
How To Make This Recipe
Let’s get started on your salmon dinner. Plan on about an hour for prep and cook time. Preheat your oven to 400°F. It’s important to have your oven nice and hot for sheet pan dinners. If you want, line a sheet pan with parchment paper for easy cleanup.
The dinner will cook in stages. Although everything is roasted on one pan, you’ll be adding the ingredients at different times so it all turns out properly cooked. You’ll start with the potatoes since they take the longest to get tender, then add the salmon, and then later on, the asparagus.
Begin by making a very simple seasoning blend: garlic powder, salt and pepper.
Put the potatoes in a bowl, add a drizzle of olive oil, and one third of the seasoning mix.
Toss the potatoes until they are well coated with the oil and arrange them in the pan.
Put the pan into the oven and roast the potatoes for ten minutes.
While the potatoes are roasting, prep the salmon. Rub the top with oil and season with another one third of the seasoning.
Take the potatoes out of the oven and add the salmon to the pan. Put it back into the oven for 10 more minutes.
While the potatoes and salmon are roasting, prep the asparagus. Put it into the same bowl you’ve been using, and add oil and the last of the seasoning mix. Toss to coat the asparagus with oil.
Remove the pan from the oven, arrange the asparagus on the pan, and throw the pan back in the oven. Bake it for five to ten more minutes or until everything is done to your liking.
I haven’t forgotten about the sauce! The sauce can be made during the “break times” or you can make it before you get started. It’s up to you.
Plate the salmon, arranging the potatoes and asparagus to the side. Drizzle it all with the lemon dill sauce. Garnish with extra dill, if you like.
Still have room for dessert? Lemon meringue pie cookies (just for two!) are a perfect ending to this meal.
Both salmon and asparagus are highly nutritious. Healthline claims that “salmon is one of the most nutritious foods on the planet.” It contains healthy fats, with omega-3 fatty acids, lots of protein, and important minerals and vitamins. Asparagus is low in calories and is a good source of Vitamin K, along with other vitamins, minerals, and antioxidants.
Pretty much any vegetable goes well with salmon. Green vegetables are always a good choice, such as roasted broccoli or quick cooking sugar snap peas. Green beans are popular, too, and complement salmon. Try green beans almondine or roasted green beans with parmesan and basil.
Salmon can seasoned boldly; for example, BBQ salmon or hot honey salmon bites. Try it with a crisp breading, like Parmesan and almond crusted salmon or walnut crusted salmon sheet pan dinner. Salmon has plenty of flavor on its own which can be subtly enhanced with lemon, dill, garlic, or chives. Try baked salmon with lemon and chives or grilled salmon with garlic butter.
Make It Your Own
- Not a fan of asparagus? Substitute green beans. They take a little longer to cook so add them to the pan with the salmon.
- Instead of the baby potatoes, try sweet potatoes, diced into bite sized pieces.
- To change things up, try a different sauce. Homemade chimichurri with loads of parsley and garlic is fantastic with this dinner. Fresh tasting tzatziki (cucumber yogurt sauce) is an amazing topper, too. Good ol’ ranch dressing can stand in as a sauce, too, and no one will complain.
- For a fun alternative, try baking salmon and vegetables in parchment packets. Try pesto salmon in parchment paper, with zucchini, tomatoes, and onions.
- Don’t want to turn your oven on? Try air fryer salmon! It’s easy and delicious.
To get a head start on dinner, make the sauce the night before. Refrigerate it until you’re ready to use it and give it a good stir before serving. The asparagus can be washed and trimmed ahead of time, too.
Storage & Reheating Tips
You’re not likely to have too many leftovers since this recipe is written for two people. However, if you do have some leftover, it’s really quite good reheated the next day. The best way is to simply warm up a plateful in the microwave. Add the sauce after reheating the dinner.
If you want to turn the leftovers into something a bit different, make it into a main course salad. Warm the salmon, potatoes, and asparagus just enough to take the chill out. Arrange it on a plate of your favorite greens such as leaf lettuce or spinach. Add a few chopped tomatoes and drizzle with the leftover sauce. So good!
Sheet pan meal:
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- ¼ teaspoon garlic powder
- 2 cups halved baby potatoes (or diced potatoes)
- 4 teaspoons olive oil, divided
- 10 ounce salmon fillet (skin on or skin off is okay)
- 10 to 12 spears asparagus, washed and trimmed (enough for 2 people)
Lemon dill sauce:
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons minced fresh dill
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
- 1 tablespoon milk, more if necessary
- Preheat oven to 400°F. If desired, line a rimmed baking sheet with parchment paper or spray pan lightly with nonstick cooking spray. In a small bowl, combine salt, pepper, and garlic powder.
- Toss potatoes with 2 teaspoons olive oil and about a third of the salt and pepper mixture. Spread potatoes on prepared sheet pan and roast for 10 minutes.
- Meanwhile, rub salmon with 1 teaspoon olive oil. Sprinkle on a third of the salt and pepper mixture.
- When potatoes have cooked for 10 minutes, remove pan from oven, stir potatoes, and add salmon.
- Return to oven and cook for another 10 minutes.
- Meanwhile, combine asparagus with 1 teaspoon olive oil and remaining salt and pepper mixture.
- Add asparagus to sheet pan and cook for an additional 5 to 10 minutes or until fish is cooked through (we like an internal temperature of 145ºF), potatoes are tender, and asparagus is crisp tender.
- While asparagus is roasting, mix sauce ingredients: yogurt, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper. Thin as needed with milk. Sauce can be prepped ahead of time and refrigerated.
- Serve salmon, potatoes, and asparagus with lemon dill sauce.
- Thin asparagus spears will take less time to roast than thicker spears.
- Green beans or broccoli can be substituted for asparagus. Since they take longer to cook, put them on the baking pan with the salmon.
- Instead of the salt, pepper, and garlic powder, substitute 1 teaspoon of my all-purpose seasoning.
- Recipe updated 8/1/2022.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.