This sheet pan salmon and asparagus recipe is my husband's favorite easy weeknight dinner. With the juicy salmon, crisp asparagus, and golden potatoes all roasted on one pan, it's a healthy, flavorful meal with minimal prep and he loves the easy, cleanup!
I first introduced him to salmon with my air fryer teriyaki salmon recipe, and he still loves it, but it is my Christmas Puppy Chow that I get the most requests for.
Ingredients:
I love recipes that require simple ingredients and pantry staples! This one uses everyday items like salmon fillets, baby potatoes, a bunch of asparagus, olive oil, and a lemon. Swap in green beans, broccolini, or zucchini if you don't have asparagus, or use sweet potatoes as a fun twist on the classic.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions
Everything cooks together on one pan, which means less fuss and fewer dishes to be done, plus the fresh lemon marinade brings out the best in the salmon and tender veggies. Just follow these straightforward steps I wrote for you for a complete meal with minimal effort.
Preheat the Oven
Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment or foil for easy cleanup.
Start the Potatoes
- Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon garlic powder, salt, and pepper.
- Spread across one side of the pan and roast 10 minutes.
Prepare the Salmon
While potatoes start to roast, toss salmon fillets with melted butter, lemon juice and zest, a pinch of garlic powder, salt, and pepper.
Asparagus Trimming
Keep the asparagus in a bundle and trim off the dry ends.
Assemble and Add Asparagus
- Push potatoes to one side of the pan. Arrange salmon fillets and asparagus (drizzled with remaining oil, seasoned with salt and pepper) on the other half.
- Spoon extra marinade over salmon.
Finish Roasting
Return pan to oven and roast 15-18 minutes, until salmon flakes with a fork and potatoes are tender.
Optional Broil
For extra color, broil 2 minutes at the end.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Can I skip the butter?
Yes. You can use only olive oil and lemon juice if you want it lighter.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage Tips & Reheating Instructions
Store leftovers up to 3 days in an airtight container in the fridge. Reheat gently in a 300°F oven until warm. Avoid microwaving for best texture.
Serving Suggestions
- Serve with quinoa, couscous, or crusty bread.
- Garnish with parsley, lemon wedges, or a dollop of yogurt-dill sauce.
- Works great for meal prep or fancy-yet-fast weeknight dinners.
Chocolate Lasagna
Layered dessert with an Oreo crust, cream cheese layer, chocolate pudding layer, and Cool Whip topping.
Ingredients
- 1½ Pound baby potatoes halved
- 2 Tablespoon Olive Oil divided
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 4 Salmon Fillets about 5 to 6 ounces each
- 2 Tablespoon Butter melted
- Zest and juice of 1 lemon
- 1 bunch Asparagus trimmed
- Optional garnish: lemon wedges chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil.
- Toss halved baby potatoes with 1 tablespoon olive oil, ¼ teaspoon garlic powder, salt, and pepper. Spread across one side of the prepared sheet pan.1½ Pound baby potatoes, 2 Tablespoon Olive Oil, 1 Teaspoon Garlic Powder, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Roast potatoes for 10 minutes to give them a head start.
- While potatoes roast, place the salmon fillets in a mixing bowl. Add melted butter, lemon juice, lemon zest, a pinch of garlic powder, and a light sprinkle of salt and pepper. Toss gently to coat the salmon in the marinade.4 Salmon Fillets, 2 Tablespoon Butter, Zest and juice of 1 lemon
- Remove the sheet pan from the oven. Push the potatoes to one side. Place the salmon fillets on the pan and arrange the asparagus beneath or alongside them.1 bunch Asparagus
- Drizzle the asparagus with the remaining 1 tablespoon olive oil and season lightly with salt and pepper.
- Spoon any remaining lemon-butter marinade from the bowl over the salmon.
- Return the pan to the oven and bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.Optional garnish: lemon wedges
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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