Sheet Pan Lemon Dill Salmon
This 30-minute Sheet Pan Lemon Dill Salmon with Asparagus and Baby Potatoes is a quick, healthy, and mouthwatering dinner option that requires minimal effort and clean-up.
Bursting with fresh flavors and vibrant colors, this simple sheet pan meal is perfect for busy weeknights when you want a nutritious and satisfying dish with easy prep, easy baking, and easy clean-up!
Ingredients for Sheet Pan Lemon Dill Salmon
- salmon fillets: As for the best types of salmon to purchase, I prefer to buy to wild-caught salmon, like Alaskan Sockeye. It’s high in omega-3 fatty acids, a deeper red, rich with nutrients from the wild, and is more flavorful than farmed Atlantic salmon.
- potatoes: I’m using baby potatoes in this recipe since the skin is skin, there’s no need for peeling and they cook a lot faster.
- asparagus: Asparagus pairs so well with salmon, however, you can substitute with green beans or broccoli as well.
- seasoning: fresh lemon juice, fresh dill, garlic, grated parmesan, olive oil, salt and black pepper
Easy Sheet Pan Lemon Dill Salmon
We adore this sheet pan salmon recipe because of its incredible convenience and how it effortlessly combines all the elements of a well-balanced meal in a single pan such as protein, carbs, and healthy fats.
With the salmon, asparagus, and baby potatoes all roasting together, you can savor the delectable flavors of this nutritious dish without the hassle of multiple pots and pans.
This recipe has truly become a time-saving and go-to favorite in our kitchen, making dinner preparation an absolute breeze while still ensuring a satisfying and healthy meal.
How to make Sheet Pan Lemon Dill Salmon
1. In a small bowl, mix the olive oil, lemon juice, garlic, parmesan, and dill until fully combined.
2. Boil the baby potatoes until fork tender, about 8-10 minutes.
3. Place the salmon, boiled potatoes, and asparagus in a single layer onto a parchment paper-lined rimmed baking sheet. Season with salt and pepper.
4. Apply the sauce evenly over the fish and drizzle it over the vegetables. Transfer the tray to the oven and bake until the salmon easily flakes with a fork.
Storage and Reheating
Storage: Allow the cooked salmon and veggies to cool at room temperature before storing them. Place the salmon, asparagus, and potatoes into an airtight container and store them in the refrigerator for up to 3-4 days.
Reheating:
For the microwave, place the leftovers in a microwave-safe dish with a tablespoon of water, cover with a microwave-safe lid or vented microwave-safe plastic wrap, and heat on medium power for 1-2 minutes, checking for doneness halfway through.
To use the oven, preheat it to 275°F (135°C), arrange the leftovers on a baking sheet, and cover with aluminum foil to retain moisture. Reheat for 10-15 minutes or until the salmon is warmed through and the veggies are tender. Both methods are efficient and ensure your salmon and veggies remain moist and flavorful.
Should I use parchment paper or aluminum foil for salmon in the oven?
Parchment paper provides a non-stick surface, making it easier to remove the cooked salmon from the baking sheet without sticking or tearing.
Unlike aluminum foil, parchment paper is made from natural materials, typically wood pulp, and is considered a safer choice as it doesn’t leach any harmful chemicals into the food.
The paper traps steam during cooking, helping to keep the salmon moist and tender, while still allowing it to develop a light crust on the outside.
Additionally, parchment paper acts as a protective barrier between the food and the baking sheet, preventing direct contact and reducing the risk of the salmon burning or becoming overly browned.
What is the best pan to bake salmon in?
The best pan to bake salmon in is a rimmed baking sheet or a baking dish. A rimmed baking sheet allows for even cooking, provides ample space for air circulation, and keeps any juices contained. It is perfect for cooking multiple fillets or vegetables.
How long do you cook salmon in the oven at 400?
When cooking salmon in the oven at 400°F (200°C), the general rule of thumb is to cook it for about 12 to 15 minutes. However, the exact cooking time can vary depending on the thickness of the salmon fillets and your desired level of doneness.
- Thinner fillets: If your salmon fillets are thinner (around 1/2 inch or less), they will cook more quickly, so check for doneness at around 10-12 minutes.
- Thicker fillets: Thicker salmon fillets (around 1 inch or more) will take closer to 15 minutes to cook through.
To ensure your salmon is cooked to perfection, use a food thermometer to check the internal temperature. The salmon is ready when it reaches an internal temperature of 145°F (63°C).
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Looking for more easy salmon recipes? Try this Pesto Butter Salmon and 10 Minute Air Fryer Salmon!
Sheet Pan Lemon Dill Salmon
Ingredients
- 12 oz salmon fillets
- 1/2 pound baby potatoes (cut in half)
- 1/4 pound asparagus
- 2 tablespoons lemon juice
- 2 tablespoons grated parmesan
- 2 garlic cloves (minced)
- 1 tablespoon dill (chopped)
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400°F. Lined a rimmed baking sheet with parchment paper.
- Bring a pot of water to a boil and boil the potatoes until fork tender, about 8-10 minutes.
- In a small bowl, combine the lemon juice, grated parmesan, dill, olive oil, and garlic.
- Place the salmon, asparagus, and baby potatoes in a single layer onto the baking sheet, and season them with salt and pepper. Brush the sauce over the salmon and the vegetables.
- Cook the salmon in the oven until it easily flakes with a fork, approximately 15 minutes.
