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As the weather gets nicer I want to spend less time in the kitchen cooking and more time outside. That’s when a sheet pan meal comes into play, especially one that features fish, because fish cooks so dang fast!
Lemon dill salmon with asparagus only takes 20 minutes to make, and only requires one pan!!! It can’t get much easier then that!
The other best part is that this is a complete meal. It provides a healthy protein with healthy fats, and a super healthy vegetable form the asparagus. Of course, you could bulk it up a little more with a quick side salad, or some grains served on the side. But, for a light, low-carb meal, for 2 people, I think it’s satisfying as is.
Plus, it screams spring. Hello plump, crisp and juicy asparagus that’s slathered and a lemon-dill-butter, and with tender, juicy salmon that’s also slathered with said butter. What’s more spring-like than that?
A lot of the flavor in this dish comes from the lemon dill butter, which is so easy to make! Then we spread it onto the salmon, and the asparagus spears and when it roasts all of that glorious flavor seeps in!
Ingredients for lemon dill salmon with asparagus
- salmon
- asparagus
- kosher salt
- black pepper
- unsalted butter, softened
- zest of a lemon
- juice of a lemon
- fresh dill
- garlic
- optional: one lemon sliced (for extra lemon flavor)
That’s all you need for this super easy recipe!
And making it is even easier.
Just mix the butter together, spread it onto the salmon and asparagus, and pop it all onto one extra large sheet pan to bake away for 10 minutes!
Dinner is served!
Can I double the recipe?
Yes, of course!
The way this recipe is written, it will serve 2 people. If you want to double the recipe to serve 4 people, just click the “2x” button on the recipe card below and it will automatically double it for you.
You will need to use two separate extra large sheet pans though.
But, only 2 pans, and one bowl (to mix the butter in), still makes for super easy clean up.
Recipes with easy clean up are my jam, man!
Does lemon dill salmon make good leftovers?
This meal is at it’s best when it’s fresh because the salmon is extra juicy and flavorful and the asparagus is tender, and has a few crispy bits.
The salmon does tend to dry out a little when it’s re-heated, and the asparagus becomes a little more limp. However, that doesn’t stopped me from eating the leftovers. Which, are still pretty darn good.
Reasons you will LOVE lemon dill salmon
- healthy – it’s packed with protein, healthy fat, and veggies.
- easy clean up – only requires one pan.
- quick to make – 20 minutes and dinner is served!
- delicious – it’s so fresh and vibrant. It just screams spring!
I hope you enjoy this quick and easy weeknight meal as much as we do. It’s so fresh and bright, and flavorful! Yum, totally salivating over here!
It has quickly become one of our new favorite weeknight meals!
When you make this recipe don’t forget to leave a comment below, along with a star rating. Thanks for being here, friends!
More easy salmon recipes for you to try:
- sheet pan maple glazed salmon with brussels sprouts
- sheet pan miso glazed salmon with broccoli
- easy salmon patties with herby slaw
- healthy smoked salmon sushi bowls
- easy salmon cakes with Greek yogurt horseradish dip
Lemon Dill Salmon with Asparagus (One Pan)
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2 1x
- Category: entree, fish, dinner, easy, one pan
- Method: roasting
- Cuisine: gluten free, egg free, nut free, superfoods, healthy
- Diet: Gluten Free
Description
Juicy salmon, and crispy asparagus is slathered with lemon dill butter and roasted until perfection. This easy recipe is quick and easy, great for weeknights.
Ingredients
Salmon and asparagus
- 12 ounces salmon (cut into 2 fillets)
- 1 pound asparagus
- kosher salt and pepper
- optional: 1 lemon, sliced
Lemon dill butter
- 1/4 cup (half of a stick) unsalted butter, softened
- zest of a lemon
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
- 1 large clove garlic, minced
Instructions
- Prepare: Preheat oven to 375 degrees Fahrenheit. lightly grease an extra large, rimmed, baking sheet, set aside. At this time pat dry the salmon with paper towels. Add the salmon to the center of the baking sheet. Sprinkle with salt and pepper. Trim the woody ends of the asparagus and arrange them around the salmon so that the asparagus is spread out and not overlapping, sprinkle with salt and pepper.
- Make the lemon dill butter: To a small mixing bowl add the softened butter, lemon zest, lemon juice, salt, pepper, dill, and garlic. Mix everything together until well combined – this takes a moment since the lemon juice doesn’t want to mix in with the butter right away, keep at it, it will mix for the most part. Use a spoon to spread half of the butter on top of the salmon – I find it helpful to also use my fingers. Use the remaining butter to rub it onto the asparagus spears, I find it easiest to just use my hands for this too. At this point you can add slices of lemon on top of the salmon, and asparagus spears for a more lemon-y flavor. Omit this if you want more of a subtle lemon flavor, either way is delicious.
- Bake: Bake for 10 to 12 minutes, or until the salmon is opaque and flaky, and the asparagus is bright green, fork tender, and the spear ends are crispy.
- Serve: Transfer the salmon fillets to serving plates along with the asparagus. Garnish with extra fresh lemon slices, and fresh dill, if desired. Enjoy immediately.
Notes
Dill: Although, in a pinch dried dill would work okay I highly recommend using fresh dill in this recipe whenever possible.
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