Print recipe below
Trying to get dinner on the table without a ton of cleanup? Sheet pan meals like these featuring salmon are a great solution! Packed with flavor and color, these three recipes—Lemon Dill, Chili Lime, and Maple Mustard—each deliver a delicious dinner with minimal effort. Using the same cooking method not only simplifies prep but also makes for quick cleanup afterwards. Plus, they all come together at the same oven temperature, so you can easily mix and match based on what you have on hand or what you’re craving tonight. Let’s dive in!
Recipe 1: Lemon Dill Salmon with Asparagus
Ingredients
- 4 salmon fillets (approx. 1 lb / 450 g)
- 1 lb (450 g) asparagus, trimmed
- 1 lb (450 g) baby potatoes, halved
- 2 tablespoons (30 ml) olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon (15 g) chopped fresh dill
- 2 cloves garlic, minced
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast for 15 minutes.
- While the potatoes are roasting, prepare the salmon. In a small bowl, mix together the lemon juice, lemon zest, minced garlic, dill, and a pinch of salt.
- After 15 minutes, remove the sheet pan from the oven. Add the asparagus and salmon fillets. Brush the salmon generously with the lemon-dill mixture.
- Roast for an additional 10–12 minutes, until the salmon is opaque and flakey, and the asparagus is tender. The asparagus should be bright green and slightly crispy.
Tips
- For an extra zing, add some lemon slices on top of the salmon before roasting.
- Make sure your salmon fillets are of uniform thickness for even cooking.
Recipe 2: Chili Lime Salmon Fajita Pan
Ingredients
- 4 salmon fillets (approx. 1 lb / 450 g)
- 3 bell peppers, sliced (red, yellow, green)
- 1 red onion, sliced
- 2 tablespoons (30 ml) olive oil
- Juice of 2 limes
- 1 tablespoon (15 g) chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Corn tortillas or lettuce cups, for serving
Instructions
- Preheat your oven to 425°F (220°C) if not already done.
- On a large sheet pan, combine the sliced bell peppers and onion. Drizzle with 1 tablespoon of olive oil and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat and spread in an even layer. Roast for 12 minutes.
- After 12 minutes, remove the pan from the oven. Push the vegetables to the edges and place the salmon fillets in the center. Brush the salmon with lime juice and sprinkle with any remaining spices.
- Return the pan to the oven and roast for an additional 10–12 minutes, until the salmon is cooked through and the edges of the veggies are slightly charred.
- Serve warm in corn tortillas or lettuce cups.
Tips
- For an even spicier kick, add some diced jalapeños to the vegetables before roasting.
- You can also top these fajitas with avocados or a dollop of sour cream for creaminess.
Recipe 3: Maple Mustard Salmon with Brussels Sprouts
Ingredients
- 4 salmon fillets (approx. 1 lb / 450 g)
- 1 lb (450 g) Brussels sprouts, halved
- 2 cups (about 300 g) cubed sweet potato
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (15 ml) pure maple syrup
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C) if not already done.
- On a large sheet pan, combine the Brussels sprouts and sweet potato cubes. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss well. Spread evenly and roast for 18 minutes.
- While the veggies are roasting, whisk together the Dijon mustard, maple syrup, and apple cider vinegar in a small bowl.
- After 18 minutes, remove the pan from the oven. Add the salmon fillets and brush them with the maple mustard mixture.
- Return the pan to the oven and roast for an additional 10–12 minutes, until the salmon is cooked through and the Brussels sprouts are crispy on the edges.
Tips
- For best results, cut the Brussels sprouts in half to ensure even cooking and a lovely caramelization.
- Drizzle a little extra maple syrup over the cooked salmon for added sweetness.
These simple sheet pan salmon dinners not only offer incredible flavor but also vibrant colors and textures, making them a feast for the eyes and the palate. Plus, you can prep ahead of time if evenings get busy. Enjoy your new go-to recipes that are both satisfying and nourishing!
Lemon Dill Salmon with Asparagus
A flavorful, easy-to-make sheet pan dinner featuring salmon, asparagus, and baby potatoes – perfect for busy evenings.
For the Lemon Dill Salmon
- 4 pieces salmon fillets (approx. 1 lb / 450 g) (Ensure fillets are of uniform thickness for even cooking.)
- 1 lb asparagus, trimmed
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 1 pieces Juice of 1 lemon
- 1 pieces Zest of 1 lemon
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- ½ teaspoon salt
- to taste Freshly ground black pepper
Preparation
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast for 15 minutes.
- While the potatoes are roasting, prepare the salmon. In a small bowl, mix together the lemon juice, lemon zest, minced garlic, dill, and a pinch of salt.
Cooking
- After 15 minutes, remove the sheet pan from the oven. Add the asparagus and salmon fillets. Brush the salmon generously with the lemon-dill mixture.
- Roast for an additional 10–12 minutes, until the salmon is opaque and flaky, and the asparagus is tender.
For an extra zing, add some lemon slices on top of the salmon before roasting. You can prep ahead of time if evenings get busy.
