Lemon Dill Salmon Sheet Pan

How to make it

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Line a baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and chop the small potatoes into bite sized pieces. Toss them with a drizzle of olive oil, salt, and pepper directly on the baking sheet. Roast for 15 minutes.

3. 3

   While the potatoes are roasting, pat the salmon fillets dry. Season them generously with salt and pepper. Trim the woody ends off the asparagus spears.

4. 4

   After the potatoes have roasted for 15 minutes, add the salmon fillets and asparagus spears to the same baking sheet. Drizzle the asparagus with a little more olive oil, salt, and pepper.

5. 5

   Slice the lemon in half. Squeeze the juice from one half over the salmon and asparagus. Place the other lemon half, cut side down, on the baking sheet. Return to the oven and roast for another 12 to 15 minutes, or until the salmon is cooked through and flakes easily.

6. 6

   Garnish with fresh dill before serving. Enjoy your delicious, simple meal!