This recipe for Baked Salmon with Asparagus and Dill Sauce is so simple and easy, yet full of delicious flavor. Bake it in the oven, in under 30 minutes! A healthy, spring-inspired dinner, perfect for busy weeknights when time is short. Video.
Life is to be experienced, not fought against, run from, or engaged halfheartedly. Though we may wish to make changes in the future, to be conscious is to be with an experience as it’s unfolding, rather than thinking about how we would like to change it. Taking charge of our life so that we alter the quality of our experiences in the future comes after an experience.~
Fresh salmon need not be fussy or complicated -it has the best flavor even when prepared simply. Here it’s baked on a sheet pan with tender spring asparagus and served with a dollop of tasty yogurt dill sauce.
A fast and easy sheet-pan dinner that comes together in about 30 minutes, perfect for busy weeknights!
Baked Salmon with Dill Sauce | 60-Sec Video
How to make Baked Salmon with Asparagus
Step One: Preheat the oven to 375F and season the asparagus. Toss asparagus with olive oil, salt, pepper, garlic and lemon zest.
Step two:
Place asparagus on a parchment-lined sheet pan.
Step Three:
Nestle in the salmon and drizzle generously with olive oil, then sprinkle with salt, pepper and lemon zest.
Step four: Bake!
Depending on how thick of salmon you are using this can take anywhere from 8-16 minutes.
Step five:
While the salmon is baking in the oven, whisk together the Dill Sauce!
Fresh dill and parsley are mixed with yogurt, garlic and lemon zest. The perfect sauce for baked salmon…so springy!
Step six:
Garnish the baked salmon with fresh herbs, and a squeeze of lemon juice if you like. Serve!
A simple meal that allows the flavor of the fresh salmon and spring asparagus to come through. Hope you enjoy this very simple Baked Salmon with Asparagus and Yogurt Dill Sauce – an easy sheet-pan dinner that comes together in 30 minutes!
You may also enjoy:
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Baked Salmon Recipe with Asparagus & Yogurt Dill Sauce
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: salmon, fish, main, weeknight dinners
- Method: roasted
- Cuisine: Northwest
- Diet: Gluten Free
Description
Baked Salmon with Asparagus and Yogurt Dill Sauce -a simple, EASY sheet-pan dinner that comes together in under 30 minutes.
Ingredients
- 1 large bunch of asparagus
- 2–3 tablespoons olive oil (divided)
- salt and pepper to taste
- 1–2 garlic cloves, finely minced
- lemon zest from one lemon (divided)
- 1 – 1 ¼ lb salmon filet (or 4 smaller filets)
Yogurt Dill Sauce
- ½ cup plain whole fat yogurt
- 1 tablespoon olive oil
- 1 garlic clove, finely minced (use a garlic press)
- lemon zest (of ½ a lemon)
- ¼ teaspoon salt
- ¼ cup chopped dill
- ¼ cup chopped parsley (optional)
- squeeze of lemon to taste
- cracked pepper to taste
Optional Garnish: Lemon wedge, fresh dill,
Instructions
- Preheat oven to 375F
- Trim the tough ends off the asparagus and toss in a bowl with a light drizzle of olive oil, garlic, salt and pepper to taste. Place in a single layer on a parchment-lined sheet pan.
- Nestle the salmon in the among asparagus and drizzle generously with olive oil, sprinkle with salt and pepper and sprinkle everything with 1/2 of the lemon zest (saving the remaining zest for the yogurt sauce).
- Place in the preheated 375F oven for 16-20 minutes, adjusting time, depending on the thickness of the salmon, and broiling for the last couple minutes if you like. (This piece was 1 ½ inch thick and took 16 minutes, plus 2 minutes to broil) for salmon cooked to medium. If cooking smaller salmon pieces, they may take less time, so check earlier and remove if needed, allowing asparagus to cook longer if necessary.
- While Salmon is baking, Make the Yogurt Dill Sauce: Place all ingredients in a small bowl and whisk with a fork. Add a squeeze of lemon juice and some cracked pepper if you like. Garlic flavor will mellow as it sits.
- Divide Salmon and asparagus among plates, top with a little yogurt dill sauce, and garnish with a sprig of dill if you like. Serve with a lemon wedge.
Notes
King Salmon is a nice option here because it has a higher oil content (verses sockeye) which means it won’t dry out as easily if overcooked.
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 4 g
- Sodium: 103.1 mg
- Fat: 13.2 g
- Saturated Fat: 2.6 g
- Carbohydrates: 7.1 g
- Fiber: 2.9 g
- Protein: 27.4 g
- Cholesterol: 56.1 mg
Keywords: baked salmon recipe, baked salmon, roasted salmon, salmon sauce, baked salmon with dill, baked salmon with asparagus, roasted salmon with dill sauce, yogurt dill sauce, baked salmon asparagus,
Loved it!
★★★★★
Thanks Clay!
This one’s a keeper!!! Make extras for a lunch salad the next day
Perfect Vitoria!
So easy, fresh, and delicious. Thank you for such an amazing recipe.
★★★★★
So happy you liked this one Jackie!
I have made a similar recipe for years – the only difference is I put a very very thin shaving (a teaspoon or less) of butter on the salmon for an even richer sauce, and also browns it a little. But the dill sauce is delicious! Thank you for all your recipes! As I age, I find I need to alter my cooking and you have the BEST ideas and variations. Thanks again.
★★★★★
Thank you Diana!
Ok…I always come back to some variation of this recipe because these ingredients pair perfectly together!—salmon, asparagus, lemon and dill 😋
🙌
Family loved this recipe, especially the yogurt dill sauce. I am always looking for easy prep, easy cleanup dinner ideas. This definitely fit the bill.
★★★★★
Thanks so much Kayla!
This is such an easy, delicious, and healthful dinner! With the available Spring asparagus and wild salmon now in season, it is especially good.
★★★★★
I’m so happy you enjoyed this!
WOW!!!
This dish is not only delicious it’s so easy to prepare and the heath benefits are incredible!! It’s the whole package.
I’m always looking for salmon recipes. Living in the NW I’m lucky to find king salmon everywhere😁
★★★★★
Glad you enjoyed it!
Planning to make. What starch do you serve with it?
I love this with baby potatoes- either roasted or steamed. 🙂
Absolutely incredible!
★★★★★
Thanks so much Ariyelle!
who shot the salmon photo? looks great.
thanks, I did. 🙂
This was delicious and so easy and fast! I used fat free Greek yogurt and no oil in the yogurt dill sauce and it was still perfect.
★★★★★
Now I don’t usually leave a review… but this was TASTY!!! Super quick and easy, and the flavour blew me away – never knew salmon could taste like that – so yummy!
★★★★★
Man o man this was good! Paired with your quinoa recipe. I LOVED it, so did the rest of the family and we kept wanting more! Easy, quick and delicious! Can’t wait to try your other recipes! Thank you!
★★★★★
So simple and delicious! Perfect for a quick and easy dinner.
★★★★★
In my original country we cut cucumbers into very thin slices mix them with salt, pepper, garlic, fresh dill and sour cream . And we serve it as the side dish, not a deep or sauce. And the name of is : mizeria.
★★★★★
Sounds delicious Mona! what country is this?
Delicious!
★★★★★
I never leave reviews, but this was so simple and delicious. Used a whole side of Atlantic salmon, came out perfect.
★★★★★
Outstanding!
★★★★★
Such a simple weeknight dinner. My husband had seconds and asked me to make it again.
★★★★★
Easy and so delicious! Made it three times so far- perfect for entertaining.
★★★★★
easy and excellent
instructions only print in part
no unstructionsfor sauce
★★★
Sorry about that- fixed the recipe!
Super fast, tasty, savory yogurt sauce delicious with the salmon. I roasted kabocha squash with the salmon, since asparagus is not in season right now.
★★★★★
Thanks Theresa- so Happy you enjoyed it!
Hi Sylvia,
I hope you have had a nice spring. It has been a slow start to summer here in Maine but my garden is coming along. I harvested my first crop of asparagus yesterday. I’m thinking of how I want to cook it so I look on your website and find this recipe recently posted. I had everything on hand so I cooked it for my wife that night. Very simple, olive oil and fresh ground pepper, a little lemon zest and off to the oven. The yogurt dill sauce was wonderful on the salmon.
★★★★★
Hi Terry! Great to hear from you… and how wonderful that you have grown your own asparagus. Remind me, how big is your garden? You have such an amazing variety of things. Hope all is well with you. xo
All is well up here in Maine, thank you. My garden is about 40 feet by 60 feet. It is surrounded on 3 sides by a 6 foot tall wire fence. We have grape vines covering about 40 feet of the fence and will grow peas and beans up onto the fence also. In the middle of the garden are several raised beds of various sizes. We will rig up trellises and will grow as much we can vertically. We do grow a lot of varieties but for several it is only 2 or 3 plants. They are not available locally and it is a little drive to the Asian or Indian market in Portland. We also have half a dozen dwarf fruit trees. I made another batch of your Indian butter chicken recipe this week. It might be my favorite recipe. I make at least one large batch a month. You are absolutely correct… it is all about the sauce. It is delicious but the leftover sauce is even more flavorful. I hope you and your family have a happy healthy summer. I look forward to your weekly emails.