Sheet Pan Salmon with Asparagus & Roasted Potatoes
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This sheet pan dinner combines tender salmon, crisp asparagus, and perfectly roasted baby potatoes for a complete and flavorful meal. It’s easy to prep, cooks in just 25 minutes, and makes weeknight dinners stress-free and delicious.
Looking for more salmon recipes? Try this Panko-Crusted Baked Salmon next.
Sheet pan dinners are a total game-changer for busy evenings!
They’re quick, simple, and healthy; you can make them your own by swapping vegetables, adding herbs, or drizzling a favorite sauce. The salmon roasts perfectly alongside the potatoes and asparagus, absorbing all the yummy flavors.
This recipe is a great way to enjoy a balanced meal with protein, veggies, and healthy carbs—all in one pan.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this sheet pan salmon dinner:
Ingredient Notes
Salmon – Fresh or previously frozen and thawed fillets both work. Pat dry for even roasting.
Potatoes – Baby Yukon golds or fingerlings crisp nicely. Cut into similar-sized pieces for even cooking.
Asparagus – Choose medium-thick stalks so they cook evenly with the salmon. Trim woody ends.
Butter – Adds richness to the lemon sauce. If you prefer, replace with extra olive oil.
Lemon – Fresh zest and juice brighten the entire dish; don’t skip the zest for the most flavor.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Swap asparagus for broccolini, green beans, or zucchini.
Use only olive oil and lemon for a lighter version without butter.
Add herbs like dill, thyme, or rosemary for extra flavor.
How to Make Sheet Pan Salmon with Asparagus & Roasted Potatoes: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil. In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon garlic powder, salt, and pepper, then spread them on one side of the sheet pan and roast for 10 minutes to give them a head start.
Step 2: Drizzle the asparagus with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.
Step 3: While the potatoes are roasting, place the salmon fillets in a mixing bowl. Add the melted butter, lemon juice, lemon zest, a pinch of garlic powder, and a light sprinkle of salt and pepper. Gently toss to coat the salmon in this marinade.
Step 4: Remove the sheet pan from the oven. Push the potatoes to one side of the pan. Place the salmon fillets on the pan and arrange the asparagus beneath or alongside them.
Step 5: Spoon any remaining lemon-butter marinade over the salmon, return the pan to the oven, and bake 15–18 minutes until the salmon flakes easily and the potatoes are tender, then optionally broil for 2 minutes for extra color and caramelization.
Recipe Tips and Tricks
For even cooking, cut potatoes into similar sizes.
Experiment with different vegetables to customize your sheet pan dinner.
Make a double batch for easy meal prep; leftovers keep well in the fridge.
Frequently Asked Questions
Yes, but thaw completely and pat dry before roasting.
Absolutely! Broccolini, green beans, or zucchini work well. Adjust roasting time accordingly.
Yes, olive oil and lemon juice work for a lighter option.
I hope you love this sheet pan salmon with asparagus and roasted potatoes. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Dinner Ideas
Sheet Pan Salmon with Asparagus & Roasted Potatoes
Ingredients
- 4 salmon fillets about 5 to 6 ounces each
- 1½ pounds baby potatoes halved
- 1 bunch asparagus trimmed
- 2 tablespoons olive oil divided
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 lemon Zest and juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnish: lemon wedges chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil. In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon garlic powder, salt, and pepper, then spread them on one side of the sheet pan and roast for 10 minutes to give them a head start.
- Drizzle the asparagus with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.
- While the potatoes are roasting, place the salmon fillets in a mixing bowl. Add the melted butter, lemon juice, lemon zest, a pinch of garlic powder, and a light sprinkle of salt and pepper. Gently toss to coat the salmon in this marinade.
- Remove the sheet pan from the oven. Push the potatoes to one side of the pan. Place the salmon fillets on the pan and arrange the asparagus beneath or alongside them.
- Spoon any remaining lemon-butter marinade over the salmon, return the pan to the oven, and bake 15–18 minutes until the salmon flakes easily and the potatoes are tender, then optionally broil for 2 minutes for extra color and caramelization.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data