This Sheet Pan Lemon Dill Salmon Recipe is the best healthy weeknight meal! With minimal ingredients, this is an easy sheet pan dinner that's ready in just 20 minutes!
Jump to:
Why You'll Love Salmon With Lemon And Dill
Sometimes you just need a quick, healthy meal that you can throw together really easily. This baked salmon with dill is one of those meals. I'm a person who loves dill and especially with fish! It is so refreshing and delicious.
This would be tasty with any fish, although baked salmon is my favorite! Last week I made this dish with rainbow trout and it was also amazing! It comes together super quickly, which is perfect for a busy work night. If you love a quick baked fish recipe you should try this Parmesan Crusted Baked Tilapia (which works perfectly with any flaky white fish).
This is a legit 20 minute meal (maybe 22 minutes if you really take your time in drizzling the oil and sprinkling the seasonings). Here's why I love it so much:
- Only 8 ingredients
- Tangy flavors
- Easy recipe to add more fish into your diet
- Sheet pan dinner (minimal dishes!)
- Only 20 minutes
Ingredient Information And Substitutions:
- Salmon: There are a variety of different types of salmon. I prefer wild caught for flavor and added nutrition (sockeye is my favorite) but farmed is fine too. I use filets for this.
- Dill: Fresh dill is preferred, but I've made this a ton of times with dried dill, and it's just as awesome.
- Asparagus: I like using asparagus that is thin to medium thickness. If yours is super thin, maybe add it to the pan a couple of minutes into cooking (or if it's really thick, start it a couple of minutes before adding the salmon to the pan).
- Oil: My oil of choice for this is olive oil because I love the flavor, but your favorite neutral flavored oil will also work as a substitute.
- Seasonings: I like to keep it simple with Kosher salt, ground black pepper and garlic powder. You can always add your favorite seasonings in here.
How To Make Dill And Lemon Salmon
Step 1: Prep the pan and add salmon and asparagus
Preheat the oven and drizzle the sheet pan with olive oil. Place the pieces of salmon in the center of the pan with the skin facing down. Then add the asparagus to the outside of the pan.
Step 2: Season
Drizzle the asparagus and salmon with olive oil and lemon juice. Sprinkle with salt, pepper, garlic powder, and dill. Add a slice of lemon to each piece of fish.
Step 3: Bake & Serve
Bake the lemon and dill salmon for 15-20 minutes at 400 degrees and serve with extra lemons. Enjoy!
Frequently Asked Questions
There are two ways that are considered safe- the first is thawing in the refrigerator overnight (place it into a bowl and try to place it in the back of the fridge on the bottom shelve to avoid cross contamination). The second is submerging in a bowl of cold water and changing the water every 30 minutes until thawed- it usually goes pretty quickly.
You can definitely grill this salmon dill recipe, and it tastes amazing that way. Here are some tips for grilling:
- Be sure to grease the grill well.
- Preheat the grill before cooking, so it's already hot.
- Grill the lemon and dill salmon skin-side down.
- You do not have to turn the salmon as it grills.
- Add the asparagus directly to the grill halfway through the salmon cooking time (or a bit earlier if its thick).
- If you really have your act together you can grill it on a cedar plank for even more robust flavor (make sure you soak the plank for a few hours first!).
- If you're intimidated by putting the salmon directly on the grill, use a grill pan or a greased piece of heavy duty foil.
Once you've washed the asparagus, gently start bending it at the woodsy end, and it will naturally break where it's meant to. You can lightly peel the stalk part of the asparagus if you prefer, but I typically don't unless it's super thick.
It's good to go when you test the salmon with a meat thermometer inserted in the thickest part and it reads 145 degrees. Let it rest for a couple of minutes and dive in!
Tips For Making Salmon With Dill And Lemon
- Consider the ingredient amounts as a starting point. Since it's a quick "throw-together-meal" I don't even measure them out. I encourage you to season it to taste.
- Line the pan with foil or parchment for easy clean up.
- Pat the salmon dry before seasoning. This allows you to get a nice crust on the top of the salmon.
- Line the salmon down the center of the sheet pan and then place the asparagus on the sides of it.
- Ingredients to prep ahead: wash and trim asparagus, wash the fresh dill, thaw salmon (if frozen)
- Storage and Leftovers: This lasts for 3 days in the fridge, making it an excellent salmon meal prep. The only downside is next day, asparagus can get a bit soggy. but it reheats well in the oven, microwave or stovetop.
Make it a meal
Serve these tasty recipe with this salmon with dill and lemon:
Try These Other Great Salmon Recipes
Try Chili Lime Baked Salmon with Chunky Avocado Salsa, Perfectly Seared Salmon and Grilled salmon with Summer Vegetable Relish.
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Sheet Pan Lemon Dill Salmon Recipe
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 and for extra lemon juice if you want)
- 1 teaspoon Kosher salt or to taste
- ¼ teaspoon Ground black pepper or to taste
- ½ teaspoon Garlic powder or to taste
- 2 Tablespoons Fresh Dill, chopped (or 1 teaspoon if using dry)
Instructions
- Preheat the oven to 400 degrees.
- Drizzle olive oil on the bottom of a sheet pan (or spray it with cooking spray).
- Line salmon up in the center of the pan. If there's skin, place the skin side down.
- Place the asparagus around the outside of the salmon, down the sides of the pan.
- Lightly drizzle olive oil and squeeze the lemon juice over the salmon and asparagus.
- Sprinkle the salmon and asparagus with salt, pepper, garlic powder and dill to taste (I tend to be very liberal with the dill, because I love it). Place a lemon rounds onto the top of each piece of fish.
- Bake for 15-20 minutes or until the internal temperature is 145 degrees and the asparagus is cooked through. Serve immediately with extra lemons on the side.
Video
Notes
- Consider the ingredient amounts as a starting point. Since it's a quick "throw-together-meal" I don't even measure them out. I encourage you to season it to taste.
- Line the pan with foil or parchment for easy clean up.
- Pat the salmon dry before seasoning. This allows you to get a nice crust on the top of the salmon.
- Line the salmon down the center of the sheet pan and then place the asparagus on the sides of it.
- Ingredients to prep ahead: wash and trim asparagus, wash the fresh dill, thaw salmon (if frozen)
- Storage and Leftovers: This lasts for 3 days in the fridge, making it an excellent salmon meal prep. The only downside is next day, asparagus can get a bit soggy. but it reheats well in the oven, microwave or stovetop.
Carolyn says
Jessy says
AnnMarie says
Jessy says
Nicole Neverman says
Jessy says
Sarah Lemp says
Jessy says
Heather @ My Overflowing Cup says
Jessy says
Rach D says
Jessy says
Becky at Cooking with Vinyl says
Jessy says
Liisi says
Jessy says
Ronda says
Jessy says
Joy @ Joy Love Food says
Jessy says
Jenny @ Women With Intention says
Jessy says
Nicky says
Jessy says
Sacha says
Jessy says
Miranda (Myrabev) says
Jessy says