Salmon Sheet Pan Dinner With Asparagus
This salmon sheet pan dinner with tender roasted asparagus and potatoes is an all-in-one meal, complete with a fresh and zesty lemon dill sauce.
Servings: 2
Ingredients
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 ounces salmon fillet (see note #1)
- 10 to 12 spears asparagus, washed and trimmed (enough for 2 people)
Lemon dill sauce:
- ¼ cup plain Greek yogurt (see note #2)
- 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
Instructions
- 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.½ teaspoon kosher salt, ¼ teaspoon coarse black pepper, ¼ teaspoon 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.2 cups halved baby potatoes
- Meanwhile, rub salmon with 1 teaspoon olive oil. Sprinkle on a third of the salt and pepper mixture.10 ounces salmon fillet
- 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. Keep in mind that thinner spears will get done more quickly than thick spears. It's best if they are consistent in size so they get done at the same time.10 to 12 spears asparagus, washed and trimmed
- 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.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
- Serve salmon, potatoes, and asparagus with lemon dill sauce.
Video
Notes
- Salmon: The salmon can be skin-on or skin-off. Once the salmon is cooked, it will separate easily from the skin. You can cut the fillet into two servings before you bake the salmon, if you prefer.
- Yogurt: Any type of unflavored Greek yogurt, or regular yogurt can be used (fat-free, full fat, 2%). If you use regular yogurt instead of Greek yogurt, use less milk.
- Variations: Green beans or broccoli can be substituted for asparagus. Since they take longer to cook, put them on the baking pan with the salmon. It's easy to customize the seasoning, too. Instead of salt, pepper, and garlic powder, substitute 1 teaspoon of my all-purpose seasoning or whatever you prefer. You can skip the lemon dill sauce, if you like. Add a squeeze of lemon juice and fresh dill instead.
- Storage: Store the sauce separately from leftover salmon and vegetables, Refrigerate leftovers for up to 2 days. Microwave at 50% power; try not to overheat the salmon.
Nutrition
Serving: 5oz. salmon with vegetables and sauce | Calories: 604kcal | Carbohydrates: 29g | Protein: 35g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1134mg | Potassium: 1413mg | Fiber: 4g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 3mg
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