Sheet Pan Salmon with Asparagus & Roasted Potatoes
Add Preferred SourceSheet Pan Salmon with Asparagus & Roasted Potatoes is an easy, all-in-one dinner that feels fresh, satisfying, and a little special without requiring much effort. Tender salmon, crisp-tender asparagus, and golden roasted potatoes all cook together on one pan, making cleanup just as simple as the prep.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This is the kind of meal that works beautifully for busy weeknights but still feels polished enough to serve to guests. Everything cooks at the same temperature, and the timing is straightforward, so dinner comes together without stress. The lemon-butter finish adds brightness and richness, while the roasted potatoes make the meal feel complete.
It’s a reliable recipe to keep in your rotation. You get balanced flavors, great texture, and a dinner that looks impressive straight out of the oven, all with minimal dishes to wash afterward. That’s my kind of dinner!
Ingredients
- Salmon fillets – You can use any kind of salmon. Buy it with the pin bones already removed. Skin on or off, that’s up to you.
- Baby potatoes, halved – I love baby red potatoes, but any will work.
- Asparagus, trimmed – If asparagus isn’t in season, you can use green beans. Always use fresh veggies, not frozen, for your sheet pan recipes.
- Olive oil, divided – Or any other cooking oil.
- Melted butter – Salted or unsalted, either is fine because you’ll season to taste at the end.
- Garlic powder – For extra flavor, use roasted garlic powder.
- Lemon zest and juice
- Salt
- Black pepper
- Optional garnish: lemon wedges, chopped fresh parsley
How to Make Sheet Pan Salmon with Asparagus & Roasted Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
In a large bowl, toss the halved baby potatoes with 1 tablespoon of the olive oil, about ¼ teaspoon of the garlic powder, the salt, and the black pepper. Spread the potatoes in an even layer on one side of the prepared sheet pan. Roast for 10 minutes to give them a head start.
While the potatoes roast, place the salmon fillets in a mixing bowl. Add the melted butter, the lemon juice, the lemon zest, a pinch of the remaining garlic powder, and a light sprinkle of salt and pepper. Gently toss to coat the salmon evenly.
Remove the sheet pan from the oven and push the potatoes to one side. Arrange the salmon fillets on the pan and place the asparagus beneath or alongside them. Drizzle the asparagus with the remaining tablespoon of olive oil and season lightly with salt and pepper.
Spoon any remaining lemon-butter mixture over the salmon. Return the pan to the oven and bake for 15–18 minutes, until the salmon flakes easily with a fork and the potatoes are tender. For extra color, broil for the final 2 minutes if desired.
Remove the pan from the oven and serve right away, garnished with lemon wedges and fresh parsley if using.
Chef Jenn’s Tips
- Cut the potatoes evenly so they roast at the same rate.
- Thicker salmon fillets may need the full cooking time.
- Broiling at the end adds color, but watch closely to avoid overcooking.
Serving Ideas
This seafood sheet pan meal is already complete, but to make it a larger meal you could add a crisp salad or more veggies like my favorite Honey Roasted Baby Carrots.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a 300°F oven until warmed through
Sheet Pan Salmon with Asparagus & Roasted Potatoes
Ingredients
- 4 5-6 ounces salmon fillets
- 1½ pounds baby potatoes halved
- 1 bunch asparagus trimmed
- 2 tablespoons olive oil divided
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 zest and juice of lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
optional
- lemon wedges, chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment or foil.
- Toss the potatoes with 1 tablespoon olive oil, half of the garlic powder, the salt, and the pepper; roast for 10 minutes.
- Toss the salmon with the melted butter, the lemon juice, the lemon zest, remaining garlic powder, and a pinch of salt and pepper.
- Add the salmon and the asparagus to the pan; drizzle the asparagus with the remaining olive oil and season lightly.
- Bake for 15–18 minutes, until the salmon flakes easily and the potatoes are tender.
- Broil for 2 minutes if desired, then garnish and serve.
Notes
Chef Jenn’s Tips
- Cut the potatoes evenly so they roast at the same rate.
- Thicker salmon fillets may need the full cooking time.
- Broiling at the end adds color, but watch closely to avoid overcooking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
