Non-Ham Easter Recipes: Herb-Roasted Salmon Dinner

This herb-roasted salmon dinner is a festive non-ham Easter recipe: a large salmon fillet roasts with asparagus and golden potatoes, with a cool lemon-dill sauce on the side. It makes a colorful centerpiece, cooks in one oven, and is easy to serve family-style without carving a ham.

Ingredients

2 lb (900 g) small Yukon Gold or baby potatoes, scrubbed and halved or quartered so pieces are about 1 inch
3 tbsp (45 ml) olive oil, divided
1¾ tsp (about 10 g) kosher salt, divided
½ tsp (1 g) freshly ground black pepper
1½ lb (680 g) asparagus, woody ends trimmed
2 lb (900 g) center-cut salmon fillet, pin bones removed; skin may be left on
1 medium lemon, finely zested and juiced (about 2 tbsp / 30 ml juice)
2 garlic cloves (about 6 g), finely grated or minced
1 tsp (5 ml) Dijon mustard
1 cup (240 g) plain Greek yogurt
2 tbsp (6 g) finely chopped fresh dill, plus a little extra for serving
1 tbsp (3 g) finely chopped chives
1–2 tbsp (15–30 ml) cold water, as needed to thin the sauce

Instructions

Heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment for easier cleanup, if you like. Cut the potatoes into even-sized pieces; halving small potatoes and quartering larger ones helps them roast at the same pace. Toss them on the pan with 1½ tablespoons (22 ml) olive oil, 1 teaspoon (about 6 g) salt, and the black pepper. Spread them cut-side down in one layer, leaving room to add the other ingredients later.
Roast the potatoes for 20 minutes. While they cook, make the sauce by stirring together the yogurt, dill, chives, garlic, Dijon, lemon zest, 1 tablespoon (15 ml) lemon juice, and ¼ teaspoon (about 1.5 g) salt. Add cold water a teaspoon at a time until the sauce is thick but spoonable. Taste it; add a little more lemon juice or salt if needed, then refrigerate it while you finish the tray. Pat the salmon dry and check for pin bones by running your fingers gently over the flesh.
After 20 minutes, take the pan out of the oven. Turn the potatoes with a spatula and move them toward the edges to make space. Set the salmon in the middle, skin-side down if it has skin. Put the asparagus around it, arranging the spears in a single layer. Drizzle the asparagus and salmon with the remaining 1½ tablespoons (22 ml) olive oil and the remaining lemon juice. Season the fish with the remaining ½ teaspoon (about 3 g) salt. If the lemon is very juicy, use only what you need; too much liquid on the pan can make the vegetables steam rather than roast.
Return the pan to the oven and roast for 12–14 minutes. Start checking at 12 minutes, since the time depends on the thickness of the fillet and the actual temperature of your oven. Insert an instant-read food thermometer into the thickest part of the salmon; USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If it has not reached that temperature, continue roasting and check again after a couple of minutes. The asparagus should be bright green and tender, and the potatoes should be browned and easily pierced with a knife.
Take the pan out and let the salmon rest for 5 minutes before serving. The brief rest makes it easier to portion without the flakes breaking apart. Bring the chilled sauce to the table in a bowl, scatter extra dill over the fish if desired, and serve the potatoes and asparagus alongside. For a family-style meal, use a wide serving platter and transfer the vegetables first, then lift portions of salmon with a thin spatula.

Tips

Choose a similarly thick fillet. A center-cut piece around 1 to 1¼ inches thick cooks more evenly than a tapered tail section. If your fillet has a thin end, tuck that end underneath itself so it is closer in thickness to the middle, or check it early and remove it from the pan when it reaches 145°F (63°C).
Keep the tray uncrowded. A standard large rimmed baking sheet works best. If the potatoes already fill the pan, use a second sheet for the asparagus and salmon; crowded vegetables release moisture and brown less well. Rotate the pans if your oven has a hot spot.
Use plain yogurt for the sauce. Greek yogurt gives it a thick, creamy texture. Regular plain yogurt works too, but start without the water and add only enough to make it spoonable. Sour cream can replace the yogurt, giving the sauce a richer, tangier flavor.
Season in layers and taste the sauce. The potatoes, fish, and yogurt sauce each need a little seasoning of their own. Kosher salt crystals vary in size, so if you use fine table salt, begin with less and adjust to taste rather than measuring the same volume automatically.

Serving Suggestions

Serve the salmon straight from the baking sheet for a relaxed meal, or move everything to a warm platter for an Easter table. Put the lemon-dill yogurt sauce in a separate bowl so guests can add as much as they like. A basket of crusty bread is useful for catching the sauce, while a crisp green salad with a simple vinaigrette adds freshness without competing with the herbs and lemon.

For a larger gathering, pair the tray with one make-ahead side such as glazed carrots, a grain salad, or a bowl of buttered peas. The potatoes already make the meal substantial, so another starch is optional. If you are planning several dishes, serve the salmon as soon as it has rested and keep the sauce chilled until the meal begins; that timing preserves the contrast between hot fish and cool sauce.

Variations

Make it with another fish: A thick cod loin or a side of trout can take the place of salmon. Keep the same oven temperature, but begin checking thinner pieces early and use a thermometer to confirm 145°F (63°C) at the thickest point. Cod is mild and flakes readily; trout has a more delicate flavor, so use a light hand with the lemon.

Make the tray vegetarian: Omit the salmon and roast the potatoes for 20 minutes, then add the asparagus and one drained 15-ounce (425 g) can of chickpeas tossed with a teaspoon of olive oil. Roast for another 15–18 minutes, until the vegetables are tender and the chickpeas are hot and lightly crisped. The result is a hearty meat-free Easter main, though it will have a different texture and less richness than the fish version.

Change the herbs: Replace the dill with 2 tablespoons (6 g) chopped parsley or a mix of parsley and tarragon. Dill gives the sauce a familiar pairing with salmon; parsley makes it milder, while tarragon brings a gentle anise note. A teaspoon of finely grated lemon zest can brighten the sauce if the herbs are less fragrant.

Add a little heat: Stir ¼ teaspoon (about 0.5 g) crushed red pepper flakes into the oil for the vegetables, or add a small pinch to the yogurt sauce. Keep the pepper modest if serving a mixed group, and let people add extra at the table.

Storage and Reheating

Refrigerate leftover salmon and vegetables within 2 hours of cooking, in shallow airtight containers. They keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Store the yogurt sauce separately for the best texture; it also keeps refrigerated for about 3–4 days. The asparagus will soften after storage, but it remains fine to eat if it has been handled and chilled promptly.

For a gentle reheat, place portions in an oven-safe dish, cover loosely with foil, and warm in a 300°F (150°C) oven until heated through. Check the center with a food thermometer: USDA FSIS recommends reheating leftovers to 165°F (74°C). A microwave also works; use short bursts at medium power and turn the food between bursts to limit uneven heating. Add the cold sauce after reheating, not before. Avoid reheating the same portion repeatedly. Cooked salmon and potatoes can be frozen in airtight freezer containers for up to 2–3 months for best quality, though the asparagus may become softer; thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Can I prepare any part of this Easter dinner ahead?
You can mix the yogurt sauce up to a day ahead and keep it covered in the refrigerator. Wash and trim the asparagus and scrub the potatoes earlier in the day, then refrigerate them separately. For the best texture, cut the potatoes shortly before roasting so they do not discolor, and roast the salmon just before serving rather than cooking it hours in advance.

Can I use frozen salmon?
Yes, but thaw it completely in the refrigerator before cooking; a thick frozen fillet will not roast on the same schedule as thawed fish. Keep it covered while thawing and pat it dry before seasoning. If the center is still icy, the outside may overcook before the middle reaches the safe temperature. Do not thaw fish on the counter.

How can I tell when the salmon is done?
The reliable check is an instant-read thermometer in the thickest part, which should read 145°F (63°C) for the USDA FSIS safe minimum. The flesh will look opaque and separate into flakes, but appearance alone is less dependable, especially with a thick piece. Check more than one spot if the fillet varies noticeably in thickness.

What if my baking sheet is too small?
Split the ingredients between two rimmed sheets rather than piling them on one. Roast the potatoes on one sheet and the fish with asparagus on the other, starting the potatoes first and adding the second tray for the final 12–14 minutes. If your oven heats unevenly, swap the sheets’ rack positions once, taking care not to leave the oven door open for long.

Can I leave the salmon skin on?
Yes. Place the fillet skin-side down and roast it as directed. The skin helps hold the fish together and can be left on the serving platter or removed after cooking with a spatula. If the skin sticks to the pan, slide a thin spatula between the flesh and skin when portioning; parchment also makes cleanup easier.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).