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Sheet pan salmon with asparagus and potatoes, perfectly roasted together.

Sheet Pan Salmon with Asparagus & Potatoes

This easy sheet pan recipe features tender salmon, roasted asparagus, and crispy potatoes, all cooked together for a complete and delicious meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 salmon fillets (6 oz each), about 1-1.5 inches thick
  • 1.5 lbs baby potatoes (Yukon Golds or red potatoes), cut into 1-inch pieces
  • 1 lb asparagus woody ends trimmed
Seasoning & Garnish
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 2 tsp dried herbs (Italian seasoning, dried dill, oregano, or thyme)
  • 1 lemon half juiced and half sliced
  • Salt to taste
  • freshly ground black pepper to taste

Equipment

  • Baking Sheet
  • Large Bowl
  • Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Wash and cut potatoes into 1-inch pieces. Toss them with 1 tablespoon olive oil, half the minced garlic, salt, pepper, and half the dried herbs.
  3. Spread potatoes on one side of the baking sheet and roast for 15 minutes.
  4. While potatoes roast, trim asparagus and toss it with 1/2 tablespoon olive oil, remaining garlic, salt, pepper, and remaining herbs.
  5. Pat salmon dry, then drizzle with remaining 1/2 tablespoon olive oil, salt, pepper, and lemon juice.
Cooking
  1. After 15 minutes, add asparagus to the empty space on the baking sheet and place salmon fillets alongside; add lemon slices if desired.
  2. Return to oven and roast for another 12-18 minutes, until salmon is cooked through and asparagus is tender-crisp.
Serving
  1. Remove from oven and serve immediately.

Notes

The cooking time for salmon will vary based on its thickness. Ensure it flakes easily with a fork for perfect doneness.