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Sheet Pan Salmon With Asparagus and Potatoes

Sheet Pan Salmon With Asparagus and Potatoes for Busy Nights

Enjoy this easy Sheet Pan Salmon with Asparagus and Potatoes, a healthy, gluten-free, and dairy-free dinner option.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 tablespoons Olive Oil Divided for potatoes and marinade
  • 1 pound Baby Yellow or Red Potatoes Can use other small potatoes or sweet potatoes
  • 1 teaspoon Kosher Salt Use less if using table salt
  • 1 teaspoon Freshly Ground Black Pepper White pepper can be used for less visible specks
  • 1 teaspoon Garlic Powder Fresh minced garlic can be substituted
  • 1 teaspoon Dried Thyme or Italian Seasoning Any dried herbs like oregano or basil can work
For the Asparagus and Salmon
  • 1 bunch Asparagus Can swap with green beans or small broccoli florets
  • 4 fillets Skin-on Salmon Thaw fully if using frozen salmon
  • 2 tablespoons Fresh Lemon Juice Lime juice can be used for a different flavor
  • 1 tablespoon Dijon Mustard Yellow mustard can be used for a milder flavor
  • 1 tablespoon Honey or Pure Maple Syrup Agave syrup can serve as a vegan substitute
  • 1 teaspoon Smoked Paprika or Sweet Paprika Regular paprika can be used if not available
  • 2 tablespoons Fresh Dill or Parsley Use other fresh herbs like chives or cilantro

Equipment

  • Sheet Pan
  • mixing bowl
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 220°C (425°F) and prepare a large sheet pan with parchment paper.
  2. Toss baby potatoes with 1.5 tablespoons olive oil, kosher salt, black pepper, garlic powder, and thyme. Spread evenly on the sheet pan.
  3. Roast potatoes for 15–20 minutes until edges brown and centers are slightly tender. Shake halfway through.
  4. In a bowl, mix 2 tablespoons olive oil, lemon juice, Dijon mustard, honey, garlic, salt, black pepper, paprika, and dill to prepare marinade.
  5. Pat salmon fillets dry and coat with marinade. Set aside.
  6. Trim asparagus ends and lightly toss with olive oil, salt, and pepper.
  7. After 20 minutes of roasting, push potatoes aside and add salmon skin-side down, then arrange asparagus around salmon.
  8. Roast together for an additional 10–12 minutes until salmon is nearly cooked and asparagus is tender.
  9. Check salmon for doneness (internal temperature of 50–52°C/125–125°F) and ensure potatoes are golden and tender.
  10. If desired, broil salmon and asparagus for 1-2 minutes for extra crisp.
  11. Let the dish rest for 3–5 minutes before serving with a sprinkle of flaky salt and fresh herbs.

Nutrition

Serving: 1servingsCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Customize the marinade by adding red pepper flakes for a delightful kick.

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