Lemon dill salmon pairs a tangy mustard topping with roasted asparagus. Frozen salmon works well here once it is fully thawed and patted dry. The vegetable and fish share the oven, but you can take either one out as soon as it is ready.
Tips for lemon dill salmon
Choose similarly thick salmon pieces so one does not dry out while another finishes. Thaw sealed fish according to its package, removing vacuum packaging first when directed. Dried dill works in a pinch: use 1 teaspoon. Green beans can replace asparagus but need a head start. Rice or potatoes make an easy extra side for family members; those additions change the macros.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 15 minutes; cook: 20 minutes; total elapsed time: 35 minutes.
Helpful equipment: rimmed sheet pans give vegetables room to roast without crowding. Check the size and features for your kitchen before buying.
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Lemon Dill Salmon with Asparagus
Ingredients
- 1 1/2 lb Atlantic salmon fillets raw; four 6-ounce portions
- 1 lb asparagus trimmed edible weight
- 1 tbsp olive oil divided
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill chopped
- 1/2 tsp garlic powder
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
Instructions
- Heat the oven to 400°F. Pat the thawed salmon dry. Arrange skin-side down on a rimmed sheet pan, leaving room around each piece.
- Toss asparagus with half the oil and half the salt. Place beside the salmon; use a second pan if it would be crowded. Thick asparagus can start roasting 5 minutes before the fish.
- Stir remaining oil and salt with lemon juice, Dijon, dill, garlic powder and pepper. Spoon over the salmon.
- Roast 12–18 minutes, checking thin pieces early. Check the thickest part of each fillet reaches 145°F and the asparagus is tender. Remove either component separately if ready first.
- Divide salmon, asparagus and pan juices into four equal servings. Remove skin before eating if preferred.
Notes
Storage and meal prep
Refrigerate within 2 hours in shallow covered containers at 40°F or below for 3–4 days. For reheating, cover and warm gently in a 300°F oven until 165°F; a splash of water helps. Salmon can also be eaten chilled when properly stored.
More practical ideas
For another option, try Garlic Shrimp Scampi with Zucchini. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.