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Easy Sheet Pan Salmon with Spring Vegetables and Lemon Dill Butter

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A quick and easy sheet pan meal featuring tender salmon fillets roasted with fresh spring vegetables and topped with a bright, buttery lemon dill sauce. Perfect for nourishing weeknight dinners.

Ingredients

Scale
  • Salmon fillets (about 6 ounces/170 grams each, skin-on or off)
  • 1 bunch asparagus, trimmed
  • 1 cup snap peas (about 100 grams), trimmed
  • 1 cup baby carrots (about 120 grams), peeled if necessary
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • For the lemon dill butter:
  • 4 tablespoons unsalted butter (57 grams), softened
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh dill, finely chopped
  • 1 small clove garlic, minced
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the trimmed asparagus, snap peas, and baby carrots with 2 tablespoons of olive oil, ½ teaspoon salt, and a few grinds of black pepper until lightly coated.
  3. Spread the vegetables evenly on a parchment-lined baking sheet without overcrowding. Roast in the oven for 10 minutes.
  4. While the vegetables roast, combine softened butter, lemon zest and juice, minced garlic, chopped dill, and a pinch of salt in a small bowl. Mix until smooth and set aside at room temperature.
  5. Pat the salmon fillets dry with paper towels. Season each fillet with salt and pepper, then spread a tablespoon of the lemon dill butter over the top of each piece.
  6. After the vegetables have roasted for 10 minutes, nestle the salmon fillets among them on the sheet pan. Return to the oven and roast for another 10-12 minutes, or until the salmon flakes easily with a fork and the vegetables are tender but still bright.
  7. Remove the pan from the oven and dollop the remaining lemon dill butter over the hot salmon and vegetables. Let it melt naturally.
  8. Serve immediately, optionally with a wedge of lemon on the side.

Notes

Pat salmon dry before seasoning to help lemon dill butter stick and avoid steaming. Roast vegetables first to ensure they are tender-crisp. Let lemon dill butter come to room temperature before spreading. For crispier skin, broil salmon for last 1-2 minutes watching closely. Adjust cooking time based on salmon thickness. Can substitute veggies seasonally or use dairy-free butter alternatives.

Nutrition

Keywords: sheet pan salmon, spring vegetables, lemon dill butter, easy dinner, healthy salmon recipe, weeknight meal, roasted vegetables

Find it online: https://cooksybite.com/easy-sheet-pan-salmon-with-spring-vegetables-and-lemon-dill-butter-recipe-for-perfect-weeknight-dinners/