Sheet Pan Salmon with Asparagus & Roasted Potatoes
A quick, all-in-one dinner with tender salmon, crisp asparagus, and golden roasted potatoes. Minimal prep, maximum flavor—perfect for busy weeknights!
Servings: 4
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
This sheet pan salmon dinner is highly customizable! Swap asparagus for green beans, broccolini, or zucchini, and adjust roasting time as needed. Make extra for easy meal prep—leftovers keep well in the fridge for up to 3 days. For a lighter version, skip the butter and use just olive oil and lemon.