Lemony Dill Sheet Pan Salmon & Asparagus with Crispy Potatoes
A flavorful and easy-to-prepare sheet pan meal featuring tender salmon, crisp asparagus, and golden roasted potatoes.
Equipment
- Large baking sheet
- Small bowl
Ingredients
Main Ingredients
- 1 to 1.5 lbs Salmon Fillets skin-on or off, cut into 4-ounce portions
- 1-1.5 lbs Baby Potatoes like Yukon Golds or red potatoes, quartered or halved
- 1 bunch Asparagus (about 1 lb), woody ends trimmed
Seasoning & Dressing
- 3-4 tablespoons Olive Oil divided
- 1-2 Lemon one for juicing and wedges for serving
- 3-4 cloves Garlic minced
- 1 teaspoon Dried Dill or 1 tablespoon fresh, chopped
- 1 teaspoon Smoked Paprika
- Salt To taste
- Black Pepper To taste
Optional Garnishes
- Fresh parsley
- more lemon wedges
- red pepper flakes
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon smoked paprika, then spread them in a single layer.
Roasting
- Roast the potatoes for 15-20 minutes, or until they begin to tenderize.
- While potatoes roast, trim asparagus and whisk together remaining olive oil, minced garlic, dried dill, remaining smoked paprika, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper for the dressing.
Combine & Finish
- Remove the baking sheet from the oven, add asparagus and toss with potatoes, then arrange salmon on the pan and drizzle with the garlic-dill oil.
- Return to the oven for 12-18 minutes, until salmon is cooked through and flakes easily, and asparagus is tender-crisp.
- Remove from oven, squeeze fresh lemon juice over everything, and garnish with fresh parsley if desired before serving immediately.
Notes
For extra crispiness, ensure potatoes are in a single layer without overcrowding. If using two baking sheets, rotate them halfway through cooking for even browning.