recipehutch kitchen
Lemon Dill Salmon Tray Bake
Theo BrooksRecipehutch Verified AuthorRoasted salmon, baby potatoes, and asparagus with lemon, dill, and a quick mustard dressing.
Salmon does not need much dressing up. A little mustard, lemon, and dill brings plenty of flavor, with baby potatoes and asparagus alongside to make the tray feel like a complete dinner.
The potatoes need longer than the fish, so start them first. Check each salmon portion separately near the end of cooking—thinner fillets may be ready sooner, and can rest while the others finish.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
Heat the oven to 425°F (220°C). Lightly oil a large rimmed sheet pan. Toss the potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; arrange cut-side down. Roast for 20 minutes.
- 02
While the potatoes roast, pat the salmon dry. In a small bowl, whisk the Dijon, lemon juice, zest, 1 tablespoon oil, 1 tablespoon dill, and 1/4 teaspoon salt. Brush over the flesh side of the salmon.
- 03
Toss the asparagus with the remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- 04
Turn the potatoes and make room for the salmon and asparagus, using a second pan if needed to keep everything in a single layer. Place the salmon skin-side down if it has skin. Roast for 10–15 minutes, until the thickest part of each fillet reaches 145°F (63°C), the asparagus is tender, and the potatoes are soft. Check thinner fillets early and remove them as they finish.
- 05
Sprinkle the remaining tablespoon dill over the cooked salmon and serve with potatoes, asparagus, and lemon wedges.
- 06
Refrigerate leftovers within 2 hours for up to 3–4 days. Reheat leftovers to 165°F (74°C), taking care not to dry out the fish.
Published on 2026-10-20.