One-Pan Lemon Dill Salmon with Roasted Veggies
Get ready for an easy, flavorful weeknight win with this colorful sheet-pan supper. Taking a cue from DASH diet basics, it teams up tender salmon fillets with sweet potatoes, snappy green beans, and fresh asparagus, all dressed in a bright lemon-herb mix that amps up the natural goodness. Simple, satisfying, and ready in under an hour—perfect for keeping things balanced and delicious.
- Total Time50 minutes
- Yield3 servings 1x
Ingredients
Scale
Seafood:
- 15 oz Salmon fillets (approx. three 5 oz fillets, skin-on or off)
Vegetables:
- 12 oz Sweet potato (about 1 medium, peeled and sliced into ⅛-inch thick rounds)
- 9 oz Fresh green beans (ends trimmed)
- 4.5 oz Fresh asparagus spears (woody ends trimmed)
- ¼ medium Red onion (thinly sliced)
Lemon-Herb Dressing:
- 2 ¼ tbsp Avocado oil or Extra virgin olive oil
- 3 tbsp Freshly squeezed lemon juice (plus 1 tsp fresh lemon zest)
- 2 large Garlic cloves (finely minced)
- ½ tsp Garlic powder
- 1 tbsp Fresh dill (chopped)
- ⅛ tsp Fine sea salt
- ¼ tsp Freshly ground black pepper
For Topping:
- 3-4 thin slices of lemon
Instructions
- Prepare Oven and Pan: Preheat your oven to 400°F (205°C) with the rack in the middle position. Line a large, rimmed baking sheet with parchment paper.
- Mix Lemon-Herb Dressing: In a small bowl, vigorously whisk together the oil, fresh lemon juice, lemon zest, minced garlic, garlic powder, chopped fresh dill, the salt, and black pepper until emulsified. Measure out and reserve 1 ½ tablespoons of this dressing for the green vegetables later.
- Marinate Salmon: Place the salmon fillets in a shallow dish. Pour about half of the remaining (unreserved) dressing over the salmon, coating the fillets evenly. Let them marinate in the refrigerator while you prep the vegetables.
- Roast Sweet Potatoes: Place the sweet potato rounds on the baking sheet. Drizzle the last bit of the unreserved dressing over them and toss to coat. Arrange them in a single layer on one side of the pan. Bake for 12-14 minutes until they begin to soften.
- Add Green Vegetables: Remove the pan from the oven. Push the sweet potatoes to the side to create room. Add the green beans, asparagus, and red onion. Drizzle the reserved 1 ½ tablespoons of dressing over these greens and toss lightly. Spread everything into an even layer.
- Second Bake: Return the pan to the oven for 6-8 minutes, until the green vegetables are starting to become tender-crisp.
- Add Salmon: Remove the pan again. Clear a space in the center among the vegetables. Place the salmon fillets skin-side down. Top each fillet with a lemon slice.
- Final Bake: Bake for 12-18 minutes.
- Note: Oven temperatures vary, so begin checking for doneness at the 12-minute mark to prevent overcooking. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 135-140°F (57-60°C). The sweet potatoes should be tender and the greens vibrant.
- Serve: Remove from the oven and serve immediately, ensuring each plate gets a portion of salmon and a mix of all vegetables.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Herbs: If you enjoy fresh herbs, sprinkle extra fresh dill or parsley over the finished dish before serving for a pop of color.
- Acidity: If you prefer a sharper flavor profile, squeeze a fresh wedge of lemon over the fish right before eating.
Nutrition Facts (per serving): Calories: 550 kcal | Total Fat: 30 g (Saturated Fat: 4.5 g) | Total Carbs: 33 g (Fiber: 8 g, Sugars: 9 g) | Protein: 34 g | Sodium: 255 mg | Cholesterol: 75 mg | Potassium: 1,150 mg | Calcium: 85 mg | Magnesium: 95 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American, Mediterranean
Nutrition
- Calories: 550