Sheet Pan Salmon with Roasted Potatoes & Asparagus
Once you’ve started making sheet pan dinners, there’s no going back! They’re one of my favorite ways to get a meal on the table on busy nights, and today we’re making buttery lemon salmon with roasted baby potatoes and tender asparagus all on one pan. Almost definitely the easiest recipe you’ll make this week!
Why I Love This Recipe (And Think You Will Too!)
- Full dinner made on one pan, so very little washing up!
- Fresh and balanced, and high in protein – basically everything you need from a nutritional perspective, on one sheet
- Great for meal prep (it’s best reheated in the oven but you can do the microwave if you need to – I’ve included instructions for you)
- A weeknight meal that’s good for you and tastes amazing
Want more ideas like this? Check out my sheet pan BBQ chicken thighs, sheet pan cashew chicken, and sheet pan BBQ chicken pizza!
What You’ll Need
- Salmon fillets – Rich, flaky salmon cooks quickly on the sheet pan and pairs perfectly with the lemon butter flavor.
- Baby potatoes – Roast until golden and tender.
- Asparagus – Adds freshness and cooks quickly alongside the salmon.
- Olive oil – Helps the potatoes and asparagus roast properly and keeps everything from drying out.
- Butter – Gives the salmon a rich buttery finish and helps carry the lemon and garlic.
- Garlic powder – Adds savory flavor without overpowering the salmon.
- Lemon zest & juice – Brighten the whole dish and balance the richness of the salmon and butter!
- Salt & black pepper – Simple seasoning that lets the fresh ingredients shine.
- Lemon wedges & parsley – Optional, but they make the finished dish feel extra fresh right before serving.
How To Make Sheet Pan Salmon With Roasted Potatoes & Asparagus
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil for easier cleanup.
- Toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them across one side of the sheet pan.
- Roast the potatoes for 10 minutes first so they get a head start.
- While the potatoes roast, place the salmon fillets in a bowl and add the melted butter, lemon juice, lemon zest, garlic powder, salt, and pepper. Gently toss to coat the salmon in the lemon butter mixture.
- Remove the sheet pan from the oven and push the potatoes slightly to one side. Arrange the salmon fillets on the pan and place the asparagus around them.
- Drizzle the asparagus with the remaining olive oil and season lightly with salt and pepper.
- Spoon any extra lemon butter mixture from the bowl over the salmon.
- Return the pan to the oven and bake for 15–18 minutes, until the salmon flakes easily with a fork and the potatoes are tender.
- For a little extra color, broil everything for the last couple of minutes before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, to reheat, warm everything in a 300°F oven for about 8–10 minutes, or until heated through.
How To Use This Recipe For Meal Prep
This recipe works really well for meal prep because the roasted potatoes and asparagus hold up nicely in the fridge, and the lemon butter helps keep the salmon from drying out too quickly.
Store everything in individual airtight containers for easy lunches or dinners throughout the week. It’s best reheated in an oven, but you can microwave it if you need to.
The main thing with reheating salmon is not overdoing it! Salmon can dry out fast in the microwave, so do it gently and only until warmed properly through.
Recipe Notes
Frozen salmon works fine, but be sure to thaw it completely and pat it dry first so the salmon roasts properly instead of steaming.
Broccolini, green beans, or zucchini all work well instead of asparagus. Just keep in mind softer vegetables may cook a little faster.
You can skip the butter and use only olive oil and lemon juice for a lighter version, although the butter does give the salmon a richer flavor.
Giving the potatoes a head start in the oven makes a big difference since salmon cooks much faster than potatoes.
Serving Ideas
This is very much a full meal on its own with the salmon, roasted potatoes, and asparagus all cooked together on one pan.
For a fresh finish, serve with extra lemon wedges and a sprinkle of chopped parsley over the top right before serving.
A quick yogurt-dill sauce or tzatziki on the side is also really good with the lemony salmon and roasted veggies!
Sheet Pan Salmon with Roasted Potatoes & Asparagus
Ingredients
- 4 salmon fillets about 5 to 6 ounces each
- 1½ pounds baby potatoes halved
- 1 bunch asparagus trimmed
- 2 tablespoons olive oil divided
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- Zest and juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnish: lemon wedges & chopped fresh parsley
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil for easier cleanup.
- Toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them across one side of the sheet pan.
- Roast the potatoes for 10 minutes first so they get a head start.
- While the potatoes roast, place the salmon fillets in a bowl and add the melted butter, lemon juice, lemon zest, garlic powder, salt, and pepper. Gently toss to coat the salmon in the lemon butter mixture.
- Remove the sheet pan from the oven and push the potatoes slightly to one side. Arrange the salmon fillets on the pan and place the asparagus around them.
- Drizzle the asparagus with the remaining olive oil and season lightly with salt and pepper.
- Spoon any extra lemon butter mixture from the bowl over the salmon.
- Return the pan to the oven and bake for 15–18 minutes, until the salmon flakes easily with a fork and the potatoes are tender.
- For a little extra color, broil everything for the last couple of minutes before serving.
Tried this recipe? You can leave a review and a rating below!