Preheat your oven to 425°F and line a large sheet pan with parchment paper or aluminum foil for easy cleanup. This temperature ensures potatoes caramelize while salmon stays moist—critical timing for perfect results. Feel confident knowing that parchment prevents sticking without adding extra oil.

Arrange halved baby potatoes cut-side down in the center of your prepared pan, spacing them about an inch apart. Drizzle with 1 tablespoon of olive oil and sprinkle with half the sea salt. I confess I used to skip this step, but now I recognize that roasting potatoes separately ensures even cooking.

Place the pan in the oven and roast potatoes for 12 minutes before adding other ingredients. This head start gives them a gorgeous golden exterior—you'll smell the caramelization beginning. Listen for a gentle sizzle when you open the oven door.

Remove the pan and scatter asparagus spears and bell pepper slices around the potatoes, keeping the center space for salmon. Toss vegetables with remaining olive oil, minced garlic, dried dill, and black pepper. The bright aroma signals that your cozy sheet pan salmon summer dinner recipe is on track for success.

Create a small bed for each salmon fillet using lemon slices, then place fillets skin-side down on top of lemon pieces. Brush with fresh lemon juice, sprinkle with paprika and remaining sea salt. This prevents sticking and adds incredible flavor—you'll see the flesh turn opaque as it cooks.

Pour vegetable broth around (not over) the salmon, ensuring vegetables stay relatively dry while the liquid keeps everything tender. Return the pan to the oven and bake for 13-15 minutes until salmon flakes easily with a fork. Don't worry if edges look slightly caramelized—that's exactly what you want.

Remove from the oven and let rest for 2 minutes before plating, allowing juices to redistribute throughout the warm summer dinner. Garnish generously with fresh parsley and additional lemon slices. This resting period prevents salmon from drying out when you plate it.