Sheet Pan Salmon With Asparagus and Potatoes
Sheet pan salmon with asparagus and potatoes is a bright, savory weeknight dinner with juicy salmon, tender-crisp asparagus, and golden roasted potatoes—all cooked on one tray with lemon, garlic, olive oil, and Dijon.
Equipment
- Rimmed sheet pan (about 18×13 inches)
- Parchment paper
- Large bowl
- Small bowl
- Whisk
- Spatula
- Instant-read thermometer (optional)
Ingredients
For the potatoes and asparagus
- 500 g baby yellow or red potatoes halved or quartered into 2.5 cm / 1-inch pieces
- 2 tbsp olive oil divided
- 1 tsp kosher salt divided
- 1/2 tsp freshly ground black pepper divided
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme or Italian seasoning
- 1 bunch asparagus woody ends snapped or trimmed off (about 300 g / 10–12 oz)
For the salmon and marinade
- 4 skin-on salmon fillets 120–150 g / 4–5 oz each; about 2.5 cm / 1 inch thick
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tbsp Dijon mustard
- 1 tbsp honey or pure maple syrup
- 2 cloves garlic finely minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika or sweet paprika
- 1 tbsp fresh dill or parsley finely chopped, plus more for serving (optional but recommended)
To finish
- lemon wedges for serving
- flaky sea salt optional, to finish
Instructions
- Heat the oven to 220°C / 425°F with a rack in the middle. Line a large, rimmed sheet pan (about 18×13 inches) with parchment for easier cleanup, or lightly oil it.
- In a large bowl, toss the potato pieces with 1.5 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and dried thyme or Italian seasoning until evenly coated. Spread in a single layer on the sheet pan, cut sides down when possible.
- Roast for 15–20 minutes, stirring once halfway through, until the edges are just starting to brown and the centers are barely tender when pierced with a knife.
- In the same bowl (no need to wash), whisk together 2 tbsp olive oil, lemon juice, Dijon, honey, minced garlic, 1/2 tsp salt, 1/4 tsp pepper, paprika, and chopped dill or parsley. Taste; it should be tangy and lightly sweet.
- Pat the salmon fillets dry with paper towels. Add them to the bowl and gently turn until all sides are coated. Leave them flesh side down in the marinade while the potatoes finish roasting.
- Trim or snap away the woody ends of the asparagus. In a small bowl, toss the spears with the remaining 1/2 tbsp olive oil and a pinch each of salt and pepper.
- Remove the sheet pan from the oven. Use a spatula to push the potatoes to one third to one half of the pan, leaving space for the salmon and asparagus.
- Place the salmon fillets skin side down on the cleared part of the pan. Spoon any remaining marinade over the top of the fish, avoiding flooding the potatoes.
- Arrange the seasoned asparagus in a single layer around the salmon and potatoes, avoiding heavy overlap so the vegetables roast rather than steam.
- Return the pan to the oven and roast for 10–12 minutes, until the asparagus is bright green and just tender and the salmon is nearly cooked through.
- Check for doneness: for medium, salmon should flake easily and read 50–52°C / 125–125°F in the thickest part. Potatoes should be deeply golden on the cut sides and tender all the way through.
- Optional: switch the oven to broil / grill and cook 1–2 minutes for extra color, watching closely so nothing burns.
- Let the salmon rest on the pan for 3–5 minutes. Sprinkle with flaky salt and extra chopped herbs if using, and serve with lemon wedges.
Nutrition
Calories: 520kcalCarbohydrates: 34gProtein: 34gFat: 28gSaturated Fat: 5gCholesterol: 95mgSodium: 750mgPotassium: 1400mgFiber: 5gSugar: 7gVitamin A: 900IUVitamin C: 25mgCalcium: 80mgIron: 3.5mg
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