Sheet Pan Salmon with Lemony Dill Butter and Asparagus
This sheet pan salmon with lemony dill butter and tender asparagus is a no-fuss dinner that comes together on one pan in under 30 minutes.
The salmon stays moist thanks to a garlicky lemon butter glaze, while the asparagus roasts right beside it, getting lightly crisp edges. Cleanup is quick, and the whole thing tastes bright and fresh.
Why This Sheet Pan Dinner Always Works
Cooking salmon on a sheet pan gives you flaky fish without worrying about it sticking to the grill or falling apart in a skillet.
The asparagus caramelizes a little in the hot oven, and the lemony dill butter melts into every bite, pulling it all together. You get a full meal from a single tray, which is exactly what a busy weeknight needs.
Ingredients
- 4 (6-oz) salmon fillets, skin on or off: skin-on helps keep them moist and makes it easier to remove if you prefer it off after baking
- 1 bunch asparagus (about 1 lb), woody ends trimmed: look for spears of similar thickness so they roast evenly
- 2 tbsp olive oil
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 4 tbsp unsalted butter, melted
- 1 clove garlic, minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill, plus more for serving
- Lemon wedges, for serving
Variations / Substitutions
- Swap salmon for trout or Arctic char: they cook similarly; adjust the time if the fillets are thicker or thinner than an inch
- Use broccoli or green beans instead of asparagus: cut broccoli into florets and trim green beans; they’ll roast in about the same window
- Replace dill with fresh parsley or chives: the flavor stays bright though less anise-y; still works well with the lemon and butter
- Go dairy-free: use an equal amount of olive oil in place of the butter and skip the butter drizzle; the fish gets a lighter finish but the lemon and dill still carry it
- Add a hint of heat: stir a pinch of red pepper flakes into the lemon-dill butter
- For another easy salmon dinner, try our Honey Garlic Salmon.
How to Make Sheet Pan Salmon with Lemony Dill Butter
Step 1: Mix the Lemon-Dill Butter
Heat the oven to 400°F (200°C). While it heats, stir together the 4 tablespoons melted butter, minced garlic, lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped dill, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl.
The butter will smell bright and garlicky. Reserve about 1 tablespoon of the mixture for drizzling after the salmon comes out of the oven.
Step 2: Toss the Asparagus
On a large rimmed baking sheet, toss the trimmed asparagus with the 2 tablespoons olive oil, the remaining ½ teaspoon salt, and the remaining ¼ teaspoon pepper. Spread the spears in a single layer on one half of the sheet.
A single layer means they roast instead of steam. If the pan is too crowded, the asparagus will stay limp instead of getting those lightly crisp tips.
Step 3: Brush the Salmon
Place the salmon fillets skin-side down on the empty half of the baking sheet. Brush each fillet generously with the remaining lemony dill butter, setting the reserved portion aside.
Getting an even coat helps the fish stay moist and gives it a light, golden glaze as it bakes.
Step 4: Roast the Tray
Roast at 400°F for 15 to 18 minutes, until the salmon is opaque all the way through and flakes easily with a fork, and the asparagus is tender with caramelized edges.
After 15 minutes, check the thickest part of the largest fillet. If it’s just barely translucent in the center, pull the tray out; the residual heat will cook it the rest of the way.
Step 5: Drizzle and Serve
Remove the sheet pan from the oven and immediately drizzle the reserved butter over the salmon. Scatter extra fresh dill on top and serve with lemon wedges.
Eat it right away while the butter is still warm and the asparagus has that roasted snap.
Tips for the Best Sheet Pan Salmon
- Choose fillets of similar thickness: so they finish at the same time; a 1-inch center is ideal for the timing here
- Line the baking sheet with parchment: if you want even easier cleanup; the asparagus may not caramelize quite as much but it’s still good
- Let the salmon sit at room temperature for 15 minutes: before it goes into the oven; cold fillets take longer to cook through and can dry out at the edges
- Double the lemon-dill butter: and stash half in the fridge; it’s wonderful melted over roasted potatoes or steamed green beans later in the week
Bake times by salmon thickness at 400°F (200°C):
| Thickness | Cook Time |
|---|---|
| ¾ inch | 12-15 mins |
| 1 inch | 15-18 mins |
| 1½ inches | 18-20 mins |
Storing Leftovers
- Refrigerate: Place cooled salmon and asparagus in an airtight container and keep in the fridge for up to 2 days.
- Reheating: Warm gently in a skillet with a splash of water over low heat, or microwave in short bursts just until heated through. Overheating dries the fish.
- Serve cold: Flake the salmon over a simple green salad with extra lemon juice for a next-day lunch.
Frequently Asked Questions
Can I use frozen salmon?
Yes, thaw it completely in the fridge overnight and pat the fillets very dry before using. Extra moisture will prevent the butter from glazing properly.
Can I substitute another fish?
Trout, Arctic char, or thick cod fillets all work well. Thinner fillets will cook faster, so start checking a few minutes early.
Is there a dairy-free option?
Replace the butter with an equal amount of olive oil and skip the butter drizzle. The lemon-dill flavor still shines, though the finish won’t be as rich.
Can I add potatoes to the same pan?
Sliced small potatoes need about 10 to 15 minutes longer than asparagus, so either start them first or parboil them before adding. You can swap asparagus for broccoli or green beans, which roast in a similar timeframe.
Sheet Pan Salmon with Lemony Dill Butter Recipe
Ingredients
Method
- Heat oven to 400°F (200°C). In a small bowl, mix melted butter, garlic, lemon zest, lemon juice, dill, ½ tsp salt, and ¼ tsp pepper. Reserve 1 tbsp of the mixture.
- On a large rimmed baking sheet, toss asparagus with olive oil, remaining ½ tsp salt, and ¼ tsp pepper. Spread in a single layer on one half of the pan.
- Place salmon fillets skin-side down on the empty half. Brush each fillet with the remaining butter mixture.
- Roast until salmon flakes easily and asparagus is tender, 15 to 18 minutes.
- Remove from oven, drizzle with reserved butter, top with extra dill, and serve with lemon wedges.
