Classic Sheet Pan Salmon with Asparagus & Potatoes
This classic sheet pan recipe features tender salmon, roasted asparagus, and crispy potatoes for a complete and healthy meal all cooked on one pan.
Equipment
- Large rimmed baking sheet
- Medium bowl
Ingredients
Main Ingredients
- 1.5 lbs fresh salmon fillets
- 1.5 lbs small potatoes (red, Yukon Golds, or new potatoes), cut into 1-inch pieces
- 1 bunch asparagus (about 1 lb), tough bottom ends trimmed
Seasonings & Aromatics
- 3-4 tablespoons olive oil
- 3-4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 lemon half thinly sliced for topping, half for juice
- 1 teaspoon dried dill (optional)
- 2 tablespoons fresh parsley, chopped for garnish (optional)
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Toss the chopped potatoes with 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper on a baking sheet, spreading them in a single layer.
Roast Potatoes
- Roast the potatoes in the preheated oven for 15-20 minutes until they soften and become golden.
Prepare Asparagus & Salmon
- While potatoes roast, toss asparagus with 1 tablespoon olive oil, remaining garlic, salt, pepper, and red pepper flakes in a bowl. Pat salmon dry and season with salt, pepper, and dill.
Combine & Final Roast
- Remove the baking sheet, push potatoes to one side, then add seasoned asparagus and salmon fillets topped with lemon slices to the empty space.
- Return to the oven for 12-18 minutes until the salmon is cooked through and flakes easily, and the asparagus is tender-crisp.
Serve
- Remove from oven, squeeze fresh lemon juice over the entire pan, and garnish with parsley. Serve immediately.
Notes
For best results, make sure your salmon fillets are roughly the same thickness for even cooking. Adjust cooking time based on the thickness of your salmon.