Salmon and asparagus are a classic combination, and this easy recipe brings out the best in both. The flavors are fresh, bright, and perfect for a simple yet elegant meal.
If you’re preparing a quick weeknight dinner or hosting a casual lunch with friends, this dish comes together in no time. The creamy dilly sauce adds a tangy richness that perfectly complements the roasted salmon, making every bite irresistible.
Why This Recipe Works
This roasted salmon and asparagus recipe is all about balance. The salmon is rich and flaky, while the asparagus adds a fresh, slightly crisp contrast.
Roasting both together on a single sheet pan ensures easy cleanup and a meal that’s ready in under 30 minutes. The addition of a homemade dilly sauce brings everything together with a zesty, herby finish.
Another reason this recipe stands out is its simplicity. With just a handful of fresh ingredients, you can create a dish that tastes like restaurant-quality without spending hours in the kitchen.
It’s an easy recipe that delivers on both flavor and convenience.
Tips for Perfectly Roasted Salmon
Salmon is an incredibly versatile fish, but achieving the perfect texture requires a few key techniques.
- Use fresh or high-quality frozen salmon – Look for thick fillets with a firm texture and bright color. If using frozen salmon, let it thaw completely before roasting.
- Don’t overcook – Salmon is best when cooked to medium-rare or medium. A temperature of 125°F to 135°F ensures a tender, moist texture.
- Season generously – Salt, pepper, and olive oil enhance the natural flavors of the fish. Adding fresh dill and lemon zest provides a bright, citrusy boost.
- Space out the fillets – Avoid overcrowding the pan to ensure even roasting and proper caramelization.
Serving Suggestions
This roasted salmon and asparagus recipe pairs beautifully with a variety of sides. Here are some ideas to round out your meal:
- Roasted potatoes – A crispy, golden-brown side that adds heartiness.
- Quinoa or rice – A light, neutral base to soak up the flavors.
- Mixed greens – A fresh salad with a light vinaigrette balances the richness of the salmon.
For a Mediterranean twist, you can serve it alongside olives, feta cheese, and a drizzle of extra-virgin olive oil.
Make It Your Own
One of the best things about this easy recipe is how customizable it is. Here are a few ways to switch things up:
- Make it dairy-free – Replace Greek yogurt with a plant-based alternative and use a dairy-free mayonnaise.
- Add extra herbs – Fresh parsley, chives, or basil can give the sauce a different flavor profile.
- Spice it up – A pinch of red pepper flakes or smoked paprika adds a touch of heat.
- Use different fish – This recipe works well with trout, cod, or halibut if you prefer a different protein.
This roasted salmon and asparagus dish is more than just an easy recipe—it’s a meal that brings people together. If you’re cooking for family, friends, or just yourself, it’s a dish that feels special yet effortless.
The fresh flavors, creamy sauce, and perfectly roasted ingredients make it a go-to option for any occasion.
Easy Roasted Salmon & Asparagus with Dilly Sauce
Ingredients
- 5 sprigs fresh dill
- 4 6-ounce salmon fillets
- 2 tablespoons extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper to taste
- 2 lemons
- 2 bunches asparagus trimmed
- ½ cup mayonnaise
- ½ cup plain full-fat Greek yogurt
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 400°F.
- Prepare the salmon: Chop the dill finely and place the salmon fillets on a lined baking sheet. Drizzle 1 tablespoon of olive oil over them. Season with salt and pepper. Zest one lemon over the fillets, then cut the lemon in half and squeeze juice from one half over the salmon. Sprinkle some of the chopped dill over the fillets and gently rub to distribute evenly.
- Prepare the asparagus: Place the trimmed asparagus on the other side of the baking sheet. Drizzle with the remaining tablespoon of olive oil, season with ½ teaspoon salt and ⅛ teaspoon black pepper, and toss lightly.
- Roast the salmon and asparagus in the oven for 12 minutes, or until the salmon reaches an internal temperature of:125°F for medium-rare135°F for medium140°F for medium-well
- If additional cooking time is needed, leave it in for a few more minutes but avoid exceeding 140°F.
- Make the sauce: In a small bowl, mix together the mayonnaise, Greek yogurt, and Dijon mustard. Zest the second lemon directly into the mixture, then cut it in half and squeeze in the juice. Add ¼ teaspoon salt, ⅛ teaspoon black pepper, and the remaining chopped dill. Stir well to combine.
- Finish the dish: Once done, remove the salmon and asparagus from the oven. Squeeze the juice from the reserved lemon half over the asparagus for added brightness.
- Serve: Plate the salmon and asparagus, drizzling the sauce over the top or serving it on the side. If making ahead, refrigerate and bring to room temperature 30 minutes before serving.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.