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–+ servings

Easy Roasted Salmon & Asparagus with Dilly Sauce

This easy recipe brings together flaky roasted salmon, tender asparagus, and a creamy dill-infused sauce.
It’s a simple yet flavorful dish that’s perfect for a quick weeknight meal or an elegant lunch.
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Cook Time 15 minutes
Course Main Dish
Cuisine Mediterranean-inspired
Servings 4

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-rare
    135°F for medium
    140°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

Best Salmon Choice: Atlantic salmon is preferred for its richer flavor and softer texture, but any thick fillets will work well.
Alternative Cooking Method: If you prefer, pan-sear the salmon in a hot skillet with olive oil before finishing in the oven.
Side Dish Ideas: Pair with roasted potatoes, eggs, or green beans for a salmon Niçoise-inspired platter.
Keyword Baked salmon and asparagus, Creamy dill sauce recipe, easy recipe, easy salmon recipe, healthy salmon meal, Quick roasted salmon, Simple salmon dish
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