Instructions

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

While the oven heats, halve the baby potatoes on a cutting board and pile them onto a large rimmed sheet pan.

Toss the potatoes with oil, salt, and pepper, then turn them cut side down on one half of the pan.

Once the oven reaches 425 F, roast the potatoes for 15 minutes until the cut sides turn golden and sizzle.

While the potatoes roast, trim the woody ends off the asparagus and lay the spears on the board.

Mince the garlic, then halve the lemon on the same board.

Stir the Dijon, minced garlic, oil, salt, and pepper in a small bowl, then squeeze in one lemon half.

Pat the salmon fillets completely dry with paper towels.

Cut the other lemon half into wedges and finely chop the dill.

Pull out the pan, line the asparagus along the empty half, then drizzle with the remaining oil and salt and roll to coat.

Set the salmon skin side down in the space beside the asparagus, then spoon the lemon-Dijon mixture evenly over each fillet.

Roast 10 to 12 minutes until the salmon turns opaque and flakes at the thickest point and the asparagus is bright green and tender.

Scatter the dill over the salmon and asparagus, then serve everything straight from the pan with the lemon wedges.

📱 Cook Hands-Free on iOS & Android

Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.

Sheet Pan Lemon-Herb Salmon with Asparagus & Baby Potatoes