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Easy Crispy Sheet Pan Salmon Recipe with Asparagus and Lemon Dill Butter for Perfect Healthy Dinner

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A quick and easy sheet pan salmon recipe featuring crispy skin, roasted asparagus, and a tangy lemon dill butter glaze, perfect for a healthy and satisfying dinner.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 ounces (170g) each
  • 1 bunch asparagus (about 1 pound or 450g), trimmed
  • 4 tablespoons unsalted butter, softened
  • 1 medium lemon, zested and juiced (about 2 tablespoons juice)
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, extra virgin
  • Salt and pepper to taste
  • Optional: red pepper flakes or smoked paprika for heat or smokiness

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet (about 12×17 inches) with parchment paper or a silicone baking mat.
  2. In a small bowl, combine 4 tablespoons softened unsalted butter, lemon zest and juice, 2 tablespoons chopped fresh dill, and 2 minced garlic cloves. Whisk until smooth and set aside.
  3. Trim the tough woody ends off the asparagus. Toss the asparagus with 1 tablespoon olive oil and a pinch of salt and pepper. Spread in a single layer on one side of the baking sheet.
  4. Pat the salmon fillets dry with paper towels. Rub each fillet with the remaining 1 tablespoon olive oil and season generously with kosher salt and pepper, especially on the skin side.
  5. Place the salmon skin-side down on the other half of the baking sheet, leaving space between fillets. Spoon or brush half of the lemon dill butter evenly over the salmon fillets.
  6. Roast in the oven for 12–15 minutes, until the salmon is opaque and flakes easily with a fork, and the skin is crispy and golden. The asparagus should be tender but still have a slight snap.
  7. Remove from oven and spoon the remaining lemon dill butter over the salmon and asparagus while still hot to create a glossy glaze.
  8. Serve immediately with a wedge of lemon.

Notes

For extra crispy salmon skin, sear fillets skin-side down in a hot skillet for 2 minutes before roasting. Do not overcrowd the pan to allow proper roasting. Pat salmon dry before seasoning to ensure crispiness. Leftovers keep well for up to 2 days in the fridge; reheat gently to preserve texture. Dairy-free version can be made by substituting butter with vegan margarine or olive oil.

Nutrition

Keywords: salmon, sheet pan dinner, asparagus, lemon dill butter, healthy dinner, quick recipe, crispy salmon skin, roasted vegetables

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