One-Pan Lemon-Dill Salmon for Two — One Pan Dinner for Two
A bright, low-effort sheet-pan salmon that cooks with tender vegetables. It’s made for one or two, cleans up fast, and focuses on heart-friendly ingredients.
Cooking for one or two often means you want simple steps and small portions. This recipe keeps the steps short, the textures soft, and the plate gentle on digestion.
Everything cooks together so you don’t end up with extra dishes. The flavors are fresh — lemon and dill — and easy to adjust if you want less salt or a lighter finish.
Ingredients You’ll Need
- 2 salmon fillets (4–6 oz each), skin on or off
- 8 oz baby potatoes, halved; 6–8 asparagus spears or 1 small zucchini
- 1 tbsp olive oil, 1 tsp butter optional, 1 garlic clove, juice of 1/2 lemon, 1 tbsp fresh dill, salt and pepper, optional Greek yogurt
Serve with soft rice, mashed potatoes, or warm bread; adjust salt for gentle digestion and finish with extra lemon or dill if desired.
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C). Line a small sheet pan with parchment. If using baby potatoes, microwave them 3–5 minutes with a splash of water until just tender, then drain and pat dry.
- Toss the par-cooked potatoes with 1/2 tbsp olive oil, a little salt, and pepper and roast on one side of the pan for 10 minutes. Meanwhile brush salmon with remaining olive oil, minced garlic, lemon juice, chopped dill, and a pinch of salt and pepper.
- Add asparagus or zucchini and lemon slices to the pan, nestle the salmon fillets skin-side down, dot with butter if using, and roast 8–12 minutes until vegetables are tender and salmon flakes easily. Finish with a spoonful of Greek yogurt or a drizzle of olive oil and extra dill, then serve warm.
Tips and Easy Variations
Make it softer to eat
- Remove salmon skin before cooking and flake into small pieces after baking for easier chewing.
- Slice vegetables smaller so they become tender faster when roasted.
- Par-cook vegetables in the microwave or steam briefly to soften before roasting.
Lower-salt and lighter swaps
- Swap butter for extra olive oil and skip the yogurt finish for a lighter dish.
- Boost lemon juice, garlic, and fresh dill to replace some salt and heighten flavor.
- Start with 1/8 teaspoon salt and taste after cooking if you need more.
Veg and seafood swaps
- Use thinly sliced carrots par-cooked in the microwave for very soft vegetables.
- Swap salmon for white fish fillets for a lighter, flakier option with the same method.
- Try a shrimp-and-broccoli one-pan variation for similar ease and quick cooking.
Easy adjustments
- Adjust salt to dietary needs and rely on lemon and herbs for extra flavor.
- Check fillet thickness to estimate 8–12 minute finish time for salmon.
- Par-cook firmer vegetables to keep total oven time short and textures soft.
Storage and Leftovers
Fridge
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 2 days.
Freezer
Cooked salmon can be frozen for up to 1 month in a shallow airtight container; texture may change slightly after freezing.
Reheating
Reheat gently in a 300°F (150°C) oven for 8–12 minutes or microwave on medium in short bursts so the salmon stays moist.
Conclusion
Give this One Pan Dinner for Two a try when you want a bright, low-fuss meal with gentle textures and minimal cleanup. Lemon and dill keep the flavors fresh while the single pan makes cleanup easy.
This quick, heart-friendly recipe is sized for one or two and easy to adjust for softer textures or lower salt, making it a great weeknight go-to.
FAQ
Can I use frozen salmon?▶
Yes. Thaw frozen salmon overnight in the fridge for even cooking, then pat it dry before seasoning and roasting.
How do I make the vegetables very soft?▶
Cut vegetables smaller, par-cook them in the microwave for a few minutes, or steam briefly before roasting to achieve very soft texture.
