This sheet pan salmon and asparagus with potatoes is a complete meal ready in an hour! Simple seasonings, butter and lemon add so much flavor.
Easy Sheet Pan Salmon Dinner
This recipe for sheet pan salmon and asparagus with potatoes is delicious but even more than that, it’s a complete and healthy sheet pan dinner done on one baking sheet in under 1 hour. The easy cleanup is just a bonus!
It’s made with oven baked salmon drizzled with a lemon butter sauce. The roasted asparagus is tender-crisp and the roasted red potatoes are perfectly seasoned. It’s filling without being heavy and is the best easy dinner idea after a long busy day!
Why I Love This Recipe
- I love grilled salmon, but this all-in-one pan sheet pan salmon and potatoes is perfect year-round for meal prepping!
- It’s quick and easy with minimal prep work and the portions and vegetables can be adjusted to you and your family’s needs
Ingredient Notes
- Baby potatoes: I used red baby potatoes but Yukon gold will also work.
- Olive oil: I prefer extra virgin olive oil.
- Seasonings: Garlic powder, salt and pepper.
- Lemon butter: Freshly squeezed lemon juice and butter.
- Asparagus: Green beans could be substituted.
- Salmon filets: I prefer to buy the pre-packaged filets in the frozen section at Costco. My family only eats 3 (the kids will split one), but you can fit up to 5 on a large sheet if needed
How to Make Sheet Pan Salmon and Asparagus with Potatoes
Place chopped and seasoned potatoes on one side of the sheet pan. Bake for 15 minutes.
Melt the butter in a microwave safe bowl. Mix in lemon juice until well combined.
Add the salmon to the middle of the pan and the asparagus on the other side, away from the potatoes. Pour the butter mixture over top of the salmon and vegetables.
Add lemon slices on top of the salmon and bake for 12 to 15 minutes or until the potatoes are tender.
Cooking Tips
- Easy clean up. To make easy clean-up even easier, you can line the baking sheet with parchment paper or foil.
- Don’t overcrowd. Make sure to leave enough room between salmon pieces and potatoes for even cooking. Overcrowding could lead to a soggy outcome or some parts not being cooked evenly.
- Bake potatoes first. Make sure to follow the directions to baking the potatoes first. It’s all baked on one sheet but not necessarily all at once!
- Broil at end. Broil the salmon at the end for that extra bit of crispy exterior. It works for the potatoes and asparagus too!
Variations
- Switch to garlic herb butter in place of lemon butter for a slight twist. Or add some minced garlic to your lemon butter for a combination of both.
- Substitute roasted sweet potatoes for the baby red potatoes. Cut them into 1″ pieces.
- Swap asparagus for roasted broccoli or roasted brussels sprouts.
- Yes! For a lower carb sheet pan salmon option replace the potatoes with cauliflower, zucchini or another vegetable. You may also love this baked tilapia!
- Swap the lemon butter for a different type of glaze or marinade. A sweet chili glaze or teriyaki sauce would be great.
Storage Suggestions
Leftovers can be stored in an airtight container in the fridge up to 3 days. Once it’s out of the oven, allow it to cool and portion it out in single servings for meal prep lunches for the next few days.
We love sheet pan dinners including one pan balsamic chicken and veggies, sheet pan chicken fajitas and sheet pan gnocchi, too!
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Sheet Pan Salmon and Asparagus with Potatoes
Equipment
- Sheet pan
Ingredients
- 1 pound red baby potatoes or Yukon gold , quartered
- 1 to 2 Tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- Salt , to taste
- Ground black pepper , to taste
- 2 to 3 Tablespoons butter
- 1 to 2 lemons
- 1 bunch asparagus , cut 2 inches off ends
- 16 ounces skinless salmon filets , about 3 to 4 pieces
For serving (optional): Freshly chopped parsley, Grated parmesan cheese
Instructions
- Preheat the oven to 415°F.
- Place quartered potatoes on the sheet pan and drizzle with 2-3 Tablespoons olive oil. Sprinkle the potatoes with 1/2 teaspoon garlic powder, salt, and pepper (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper). Bake 15 minutes.
- In a small bowl, melt 2-3 Tablespoons butter. Squeeze in the juice from 1 lemon. Mix until combined.
- After 15 minutes, remove the potatoes and push to one side. Add the salmon to the middle of the pan and the asparagus along the other side. Brush the melted butter mixture over the top of the salmon and asparagus. Sprinkle with salt and pepper.
- Bake an additional 12 to 15 minutes, or until the potatoes are tender and the salmon is cooked through to 145°F. For a crispy edge, you can broil the last 2 to 3 minutes (watch closely, so it doesn't burn). Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love it and pined it and I agree with you about using frozen salmon it was perfect thank you
Thanks for the review Eddette! So glad you enjoyed the sheet pan salmon!
Can you cook the salmon from frozen?
For best results you should thaw it first.
This is not only an easy and simple recipe…it is absolutely delicious. Everything cooks perfectly, and the sauce is yummy.
Made this with Brussels sprouts and sweet potatoes. Turned out perfect. The butter kept the salmon moist and tasty
Sounds delicious with the added veggies!
Do you think you could use halibut and make this?
Yes you could use halibut :)
You got me hooked on sheet pan dinners with this one! So Yummy & easy!!
So glad you love it! Sheet pan meals really are the best!
Just made it without the potatoes.
Glad you enjoyed it, Dee :)
I tried to sign up for 7 day meal plan numerous times. It says I did not add email and I did each time. Help!
Hi Mary – sorry you’re having trouble downloading the meal plan. I’ll send it to you via email right now :)
Thanks for the great tips on cooking the potatoes ahead of time. With the broiling at the end, it came out perfectly.
This is my kind of meal. Easy and delicious! Definitely will be making again!