Sheet Pan Spring Salmon

This elegant all-in-one meal captures the essence of spring with bright lemon, fresh herbs, and perfectly roasted salmon and asparagus. Since everything cooks on a single sheet pan and can be served warm or at room temperature, it offers a sophisticated, high-protein dinner with minimal cleanup.

Full recipe by Caroline Chambers here.

Ingredients Needed:

baby potatoes halved lengthwise (1 1/2 pounds)

garlic powder (1/2 teaspoon)

large organic lemon, for juice and zest (2)

finely chopped dill (5 tablespoons total)

asparagus (1 bunch)

salmon filets (4 6-ounce pieces)

finely minced chives (3 tablespoons total)

mayonnaise (1 cup)

dijon mustard (2 tablespoons)

Pantry staples: salt, black pepper, olive oil

Tips:

If you’re eating immediately: Divide the salmon and vegetables between four plates, drizzle with the sauce (or serve it on the side — it’s good on everything), and dig in!

If you’re eating later: Throw everything on a pretty platter and refrigerate until meal time. Pull it out of the fridge 30 minutes before eating so that it comes to room temperature

If you have leftover salmon, make salmon salad! Throw the filets into a bowl. Stir in a small amount of dilly sauce at a time, mixing it with and shredding the salmon with your fork, until it holds together like tuna salad. You can add thinly sliced celery, but it’s delicious without!