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Easy Sheet Pan Salmon with Lemon Dill Sauce (Best 30-Min Meal)

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A quick and easy sheet pan salmon recipe with roasted vegetables and a creamy lemon dill sauce, ready in 30 minutes. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each)
  • 1 bunch fresh asparagus, trimmed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 large lemon, sliced into rounds
  • 1 teaspoon dried dill
  • Salt and black pepper to taste
  • ½ teaspoon paprika (optional)
  • ½ cup plain full-fat Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • ½ teaspoon honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line your sheet pan with parchment paper or aluminum foil.
  3. Prep the vegetables: Trim the woody ends off the asparagus. Halve the cherry tomatoes. Slice the lemon into thin rounds. Place the asparagus and tomatoes on the sheet pan, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss gently to coat. Spread them in a single layer, leaving space in the center for the salmon.
  4. Season the salmon: Pat the salmon fillets dry with paper towels. Place them skin-side down in the center of the sheet pan, nestled among the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the fillets. Season with salt, pepper, dried dill, and paprika (if using). Rub the seasoning gently into the flesh. Top each fillet with a lemon slice and a sprinkle of minced garlic.
  5. Roast for 12-15 minutes. The salmon should be opaque and flake easily with a fork. The asparagus should be tender-crisp, and the tomatoes should be softened and starting to burst. If using an instant-read thermometer, look for 125°F to 130°F in the thickest part.
  6. While the salmon roasts, make the sauce: In a small bowl, combine the Greek yogurt, fresh dill, lemon juice, lemon zest, minced garlic, salt, and honey (if using). Whisk until smooth and creamy. Taste and adjust. Set aside in the refrigerator.
  7. Rest for 2-3 minutes after removing from the oven.
  8. Serve immediately: Transfer the salmon and vegetables to plates or a serving platter. Drizzle generously with the lemon dill sauce, or serve it on the side. Garnish with extra fresh dill or lemon wedges if desired.

Notes

Pat the salmon dry for better browning. Let salmon come to room temperature for 15 minutes before cooking for even cooking. Make the sauce first to avoid last-minute prep. If asparagus is thin, add it to the pan 5 minutes after the salmon starts roasting. For thicker spears, roast everything together. Don’t overcrowd the pan; use two pans if needed. Salmon is done at 125°F to 130°F internal temperature.

Nutrition

Keywords: sheet pan salmon, lemon dill sauce, quick dinner, healthy salmon recipe, 30-minute meal, easy weeknight dinner

Find it online: https://breezybake.com/easy-sheet-pan-salmon-with-lemon-dill-sauce-best-30-min-meal/