Sheet Pan Salmon with Asparagus, Lemon, and Dill

Salmon is not traditionally considered a Mediterranean food, as it was not part of the diet historically. But like all great cuisines, the Mediterranean diet has evolved over time. With salmon now widely available throughout Mediterranean regions and known for its incredible health benefits, it makes perfect sense to include it in a modern Mediterranean-style meal.  Sheet Pan Salmon is one of my all time favorites!

Why Sheet Pan Salmon Works

Using a sheet pan makes preparation and cleanup effortless. Everything cooks on one pan, making both the cooking process and presentation simple and beautiful. The salmon sits center stage, topped with lemon slices and fresh dill, while seasonal vegetables like asparagus roast to perfection around it.

This dish is best served directly from the sheet pan, eliminating the need for extra serving platters or bowls. It pairs perfectly with a scoop of brown rice, a crisp Greek salad, and a glass of chilled white wine.

A Mediterranean Twist on a Modern Favorite

While salmon may not have roots in traditional Mediterranean cuisine, it is a natural fit for the diet’s emphasis on seafood, olive oil, and fresh produce. The Mediterranean diet focuses on whole, minimally processed foods including vegetables, fruits, legumes, nuts, seeds, whole grains, and plenty of heart-healthy fats. Fish and seafood are recommended at least twice per week, and this recipe fits beautifully into that recommendation.

The combination of dill, lemon, and extra virgin olive oil highlights the salmon’s natural flavor without overpowering it, reflecting the simplicity and balance at the heart of Mediterranean cooking.

Health Benefits of Sheet Pan Salmon

Salmon is rich in protein, omega-3 fatty acids, and vitamin D, making it one of the most nutrient-dense seafood options available. Here is a closer look at the health benefits of the key ingredients in this dish:

Salmon

• High in omega-3 fatty acids, which reduce inflammation and support heart health

• Excellent source of vitamin D, which supports immune function, bone health, and mood

• Packed with lean protein to support muscle and metabolism

Asparagus

• Rich in fiber, folate, and vitamins A, C, E, and K

• Contains antioxidants and anti-inflammatory compounds

• Supports digestion and detoxification

Extra Virgin Olive Oil

• Staple of the Mediterranean diet

• Rich in monounsaturated fats and antioxidants

• Helps reduce LDL cholesterol and supports heart health

Frequently Asked Questions

Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before baking. You may need to add a couple of minutes to the cooking time.

What other vegetables can I use?
Other good options include zucchini, bell peppers, cherry tomatoes, or green beans. Choose vegetables that cook within 20 to 25 minutes.

Is this recipe gluten-free and dairy-free?
Yes, it is naturally gluten-free and dairy-free.

Is salmon a Mediterranean food?
Traditionally no, but it fits seamlessly into the modern Mediterranean diet due to its health benefits and flavor profile.

Can I meal prep this?
Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or enjoy cold over a salad.

Sheet Pan Salmon with Asparagus, Lemon, and Dill

5 from 9 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Mediterranean

Servings 4

Calories 471 kcal

Ingredients

  

1x2x3x

• Extra virgin olive oil, for drizzling
• 1.5 to 2 pounds fresh salmon filet, skin on
• salt and pepper
• 2 pounds asparagus, washed and woody ends snapped off
• 1/3 cup fresh dill, roughly torn
• 3 lemons, washed
• 1/3 cup extra virgin olive oil 

Instructions

 

• Preheat oven to 400°F. Lightly coat a large sheet pan with extra virgin olive oil.
• Place salmon fillet skin-side down in the center of the pan. Season with salt and pepper.
• Arrange trimmed asparagus around the salmon. Season lightly with salt.
• Tear fresh dill and sprinkle it over the top of the salmon.
• Slice one lemon into thin rounds and place the slices over the salmon.
• Juice the second lemon and drizzle the juice over the salmon and asparagus. Drizzle everything with the 1/3 cup of extra virgin olive oil.
• Bake for 20–25 minutes, or until the salmon flakes easily with a fork. Begin checking at 20 minutes.
• Slice the remaining lemon into wedges and serve on the side for optional extra squeeze.
• Serve directly from the sheet pan for easy cleanup. Pairs well with a Greek salad, brown rice or quinoa.

Nutrition

Calories: 471kcalCarbohydrates: 17gProtein: 40gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gCholesterol: 94mgSodium: 84mgPotassium: 1432mgFiber: 7gSugar: 6gVitamin A: 2103IUVitamin C: 59mgCalcium: 104mgIron: 7mg

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