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!
1-2lemons(the juice from one lemon and the other lemon to cut into rounds for garnish and for extra lemon juice if you want)
1teaspoonKosher saltor to taste
¼teaspoonGround black pepperor to taste
½teaspoonGarlic powderor to taste
2TablespoonsFresh 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.