This Sheet Pan Lemon Dill Baked 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!
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20 Minute Lemon Dill Baked Salmon Recipe
Sometimes you just need a quick, healthy meal that you can throw together really easily. This is one of those meals. I’m a person who loves dill and especially salmon with dill! It is so refreshing and delicious. While I fail at growing it, I excel at eating it. And when you add lemon into the mix the combination is perfect, especially when you mix it with seafood.
I generally always have salmon in my freezer. When I was pregnant, I made a point to stick to wild fish whenever possible, not only because of the health benefits, but because the flavor is so much better. My grocery store used to have frozen wild sockeye salmon available all year around. And it was glorious.
But now they don’t, so farmed salmon it is! I miss the sockeye but this recipe is so delicious that I couldn’t bring myself to stop buying salmon off-season (and I really trust Wegmans to source only the best quality products- they’ve never disappointed!)!
Honestly, this would be tasty with any fish, although baked salmon is my favorite! Last week I made this dish with snapper. It comes together super quickly, which is perfect for a busy work night. This is a legit 20 minute meal (maybe 22 minutes if you really take your time in drizzling the liquids and sprinkling the seasonings).
You can also grill this and it tastes amazing that way. But in keeping with the sheet pan dinner magic, I wrote the recipe to be prepared on a single sheet pan with asparagus on the side.
I love how the oven works its magic in those 15-20 minutes and the olive oil, lemon juice and seasonings blend together into a seriously delicious juice/sauce/concoction that you should really drizzle over all the things. It’s quite possible that I’m being a bit too liberal with the ingredients but I’m choosing to ignore that thought because it just tastes so darn good!
Tips for making baked salmon fillet with lemon and dill
- Fresh dill is awesome, but I’ve made this a ton of times with dried dill and it’s just as awesome. While fresh herbs are always preferable, it really doesn’t matter too much in this recipe.
- Also, about the ingredients: because it’s a quick “throw-together-meal” I don’t even measure them out. I encourage you to season it to taste. Just do it- trust me, it’ll be great!
- If you’re going to grill it, make sure you grease the grill well. It’s good to go when it temps out at 145 degrees. And 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!).
- You could also serve this with brown rice or farro if you’re needing a starch (aren’t we all?).
- This reheats pretty well and lasts for a couple days in the fridge, making it an excellent lemon dill salmon meal prep. The only downside is next day asparagus can get a bit soggy.
Helpful tools for making lemon salmon with dill
This Sheet Pan Lemon Dill Baked 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!
- 4 salmon filets
- 1 bunch thin-medium width asparagus, ends trimmed
- Olive oil
- 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)
- Kosher salt
- Ground black pepper
- Garlic powder
- Dill, chopped if using fresh
Preheat the oven to 375 degrees.
Drizzle a little 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 some olive oil onto the fish and asparagus.
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.
This will last up to a couple days in the refrigerator and reheats well.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
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