Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce

Why make this recipe

This meal is quick, healthy, and low fuss. You cook fish and vegetables on one pan. You save time on prep and cleanup. It fits weeknights and simple dinners.

introduction

This Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce is easy and bright. You roast salmon and asparagus together and make a quick yogurt sauce. If you want a simple dessert to pair with this easy dinner, try this apple and raisin cake recipe for a sweet finish.

how to make Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce

Preheat the oven and line a baking sheet. Place the salmon on one side and the asparagus on the other. Drizzle olive oil, salt, and pepper over both. Put lemon slices on the salmon. Roast until the salmon is done and the asparagus is tender-crisp. While baking, make the lemon-dill sauce by mixing yogurt, dill, lemon juice, Dijon, salt, and pepper. Serve hot with the sauce on the side.

Ingredients :

• 1 lb salmon fillet
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, half juiced, half sliced
• Salt and black pepper to taste
  For the Sauce:
• 1/4 cup Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Directions :

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillet on one side of the baking sheet and the asparagus on the other.
4. Drizzle both with olive oil. Season with salt and pepper.
5. Arrange lemon slices over the salmon.
6. Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.
7. While the salmon bakes, prepare the sauce: In a small bowl, whisk together Greek yogurt, dill, lemon juice, Dijon mustard, salt, and pepper.
8. Serve the salmon and asparagus immediately, with the lemon-dill sauce on the side.

how to serve Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce

Serve with a wedge of lemon and a spoon of the sauce. Good sides are rice, boiled potatoes, or a simple green salad. Plate the salmon beside the asparagus and offer extra sauce on the side.

how to store Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce

Let food cool to room temperature for no more than two hours. Store in an airtight container in the fridge. Use within 2–3 days. Reheat gently in a low oven (about 300°F / 150°C) or in the microwave until warm.

tips to make Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce

• Pat the salmon dry so the skin and top roast well.
• Trim asparagus stems so they cook evenly.
• Use similar thickness salmon so it cooks in the same time.
• Check salmon at 12 minutes; it should flake easily with a fork.
• Use parchment for easy cleanup.

variation (if any)

• Swap dill for parsley or chives in the sauce.
• Add cherry tomatoes to the pan for extra color.
• Brush salmon with a little honey or maple syrup for a sweet glaze.
• Use broccoli or green beans instead of asparagus.

FAQs

Q: How do I know when the salmon is done?
A: The salmon flakes with a fork and is opaque in the center. Internal temperature should reach 145°F (63°C) if you use a thermometer.

Q: Can I use frozen salmon?
A: Thaw the salmon fully in the fridge before cooking so it roasts evenly.

Q: Can I make the sauce ahead?
A: Yes. Make the lemon-dill sauce up to a day ahead and keep it covered in the fridge.

Q: What if my asparagus is very thick?
A: Thick asparagus may need a few more minutes in the oven. Cut thicker ends or roast a bit longer until tender.

Q: Can I cook everything on the same pan for more people?
A: Yes. Use a larger sheet pan and spread items so they roast, not steam. Adjust cooking time if needed.

Sheet Pan Salmon and Asparagus with Lemon-Dill Sauce

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Paleo

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Description

A quick and healthy sheet pan dinner featuring roasted salmon and asparagus, accompanied by a zesty lemon-dill yogurt sauce.

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Ingredients

Scale 1x2x3x

• 1 lb salmon fillet
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, half juiced, half sliced
• Salt and black pepper to taste
• 1/4 cup Greek yogurt (for the sauce)
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste (for the sauce)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillet on one side of the baking sheet and the asparagus on the other.
4. Drizzle both with olive oil. Season with salt and pepper.
5. Arrange lemon slices over the salmon.
6. Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.
7. While the salmon bakes, prepare the sauce: In a small bowl, whisk together Greek yogurt, dill, lemon juice, Dijon mustard, salt, and pepper.
8. Serve the salmon and asparagus immediately, with the lemon-dill sauce on the side.

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Notes

For best results, pat the salmon dry and trim asparagus evenly. Parchment paper helps with cleanup.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 40g
• Cholesterol: 75mg