Lemony Garlic Sheet Pan Salmon
This Lemony Garlic Sheet Pan Salmon is so delicious! With minimal ingredients and easy clean up, it's the perfect meal for busy weeknights.
Servings: 4 people
Calories: 415kcal
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
- 1 tbsp olive oil plus more for drizzling
- 1 tbsp lemon juice from half a lemon
- 1 tsp lemon zest
- 2 cloves garlic minced
- 1 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups baby potatoes quartered
- 4 salmon filets
- 1 lb asparagus ends trimmed
- 2 tbsp fresh parsley finely chopped; optional garnish
Instructions
- Preheat oven to 425 F. Add potatoes to a baking sheet lined with parchment paper, then drizzle with a bit of olive oil and season with salt and pepper. Bake for 20 minutes.
- Meanwhile, mix together olive oil, lemon juice, lemon zest, garlic, dried dill and salt and pepper. Set aside. Trim ends off asparagus.
- Remove potatoes from the oven and add salmon and asparagus. Drizzle lemon-dill sauce overtop of salmon and asparagus, then bake along with potatoes for another 10 minutes.
- Remove from oven, serve with parsley sprinkled overtop and enjoy!
Notes
Bake potatoes for an extra 5 minutes initially for extra crisp.
Prep potatoes and lemon-dill sauce a day in advance for an even quicker dinner.
Store in an airtight container in the fridge for up to 5 days.
Freeze individual portions of salmon for up to 3 months.
Microwave individual servings for 1-2 minutes or warm in the oven at 350°F for about 10 minutes.
Nutrition
Calories: 415kcal | Carbohydrates: 32g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 379mg | Potassium: 1725mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1113IU | Vitamin C: 41mg | Calcium: 77mg | Iron: 5mg