One Pan Lemon Herb Salmon (Printable)

Lemon-dill salmon and asparagus roasted together on one tray for quick, healthy weeknight dinners.

# What You’ll Need:

→ Fish & Marinade

01 - About 1.3 lb skin-on salmon fillet, pin bones removed
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon fine sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 garlic cloves, minced
06 - Zest and juice of 1 large lemon
07 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)

→ Vegetables

08 - 1 lb asparagus, woody ends trimmed
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Lemon slices
13 - Additional chopped fresh dill

# How To Make It:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for effortless cleanup.
02 - Whisk together 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice and 2 tablespoons chopped dill in a small bowl; season with 1 teaspoon sea salt and 1/2 teaspoon black pepper to form a loose emulsion.
03 - Place the salmon fillet skin-side down in the center of the prepared sheet pan and pat the surface dry with paper towels to ensure even browning.
04 - Brush the lemon-dill emulsion generously over the flesh of the salmon, pressing gently so the aromatics adhere.
05 - Arrange the trimmed asparagus around the salmon; drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss the spears lightly to coat.
06 - Lay lemon slices over the salmon and scatter a few extra dill fronds for fragrance.
07 - Transfer the pan to the oven and roast for 18–20 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
08 - Remove from the oven, allow the salmon to rest for 2 minutes, garnish with additional chopped dill and serve immediately.

# Expert Advice:

01 -
  • You can put the whole meal on one tray, so there is impressively little cleanup.
  • The flavors genuinely shine—each bite tastes like you put in way more effort than you did.
02 -
  • I once learned the hard way not to overcook the salmon—a dry filament is nobody's idea of dinner bliss.
  • Brushing the marinade on just before roasting keeps the citrus from 'cooking' the fish prematurely, which really makes the texture shine.
03 -
  • Pull the salmon from the oven just when it flakes gently at the thickest part—it keeps the center luscious and soft.
  • Using parchment makes moving the salmon so much easier, and the tray stays nearly spotless.
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