Sheet Pan Salmon and Asparagus with Potatoes brings together the vibrant flavors of rich salmon, crisp asparagus, and golden potatoes—all on one convenient pan. Cooking this dish multiple times has allowed me to refine my technique, adjusting for perfect doneness and flavor balance each time. The smell as it bakes is intoxicating! If you’re searching for more vibrant flavors, check out my Grilled Salmon with Avocado Salsa.
About Sheet Pan Salmon and Asparagus with Potatoes
This dish is a wonderful option for busy weeknights when you crave something healthy and fulfilling without spending hours at the stove. I tested this with my family one Friday evening, and everyone loved it! It pairs beautifully with a light white wine, making it perfect for a casual gathering as well.
- Quick prep – ready in under an hour, great for weeknight meals.
- Budget-friendly – affordable ingredients that don’t skimp on flavor.
- Family favorite – comforting and nutritious, suitable for all ages.
- Omega-3 boost – salmon offers heart-healthy fats that are vital for well-being.
Key Ingredients & Their Roles
- Salmon Fillets: Rich source of Omega-3 fatty acids, adds depth and flavor.
- Asparagus: Offers a slight crunch and a vibrant green color; fresh is best!
- Baby Potatoes: Their creaminess contrasts beautifully with the other textures.
- Olive Oil: A healthy fat that helps with roasting and enhances flavor.
How to Make Sheet Pan Salmon and Asparagus with Potatoes
- Preheat your oven to 400°F (200°C). Prepare the potatoes by tossing them in 2 tablespoons of olive oil, salt, pepper, garlic powder, and 2 teaspoons of Italian herb blend. Spread the potatoes on a large sheet pan and bake for 10 minutes until they start to soften.
- Once the potatoes are partially cooked, lay the salmon fillets and asparagus on the sheet pan. In a small bowl, mix the melted butter, honey, Dijon mustard, and the remaining ½ teaspoon of the Italian blend. Brush this mixture over the salmon fillets.
- Drizzle the asparagus with the remaining tablespoon of olive oil and season with salt and pepper. Add lemon slices between the asparagus to enhance flavor.
- Return the pan to the oven and bake for an additional 15 minutes, until the salmon is opaque and flakes easily with a fork, and the vegetables are fork-tender.
Pro Tips & Troubleshooting
- Try parboiling the potatoes for a few minutes before roasting for an extra fluffy texture inside.
- Be careful not to overcook the salmon; it should flake easily but remain moist. Use an instant-read thermometer to check for doneness—145°F (63°C) is perfect.
- For a seasonal twist, swap asparagus with green beans or broccoli, depending on what’s available.
- This recipe scales up easily; just make sure to leave space between items on the sheet pan for even cooking.
Storage & Make-Ahead Guide
Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze them for up to 3 months, just be aware that the texture will change upon reheating. For reheating, I recommend using the oven at 375°F (190°C) for about 10-15 minutes until heated through.
Serving Suggestions
This dish pairs wonderfully with a light quinoa salad or crusty whole-grain bread. Consider serving a refreshing citrus salad on the side to balance the meal. For more ideas, check out my Vibrant Fruit Medley Salad and Buttery Pecan Fudge.
Frequently Asked Questions
- How do I know when the salmon is fully cooked? The salmon should be opaque and flake easily. An internal temperature of 145°F (63°C) is recommended.
- Can I use frozen salmon for this recipe? Yes, just ensure it is properly thawed before cooking to achieve even doneness.
- What can I substitute for asparagus? Green beans, broccoli, or zucchini all work well as alternatives.
- Can I prepare this dish in advance? You can chop the veggies and marinate the salmon a day ahead, but cook it fresh for the best flavor and texture.
- What if I don’t have Dijon mustard? You can substitute with whole grain mustard or a squeeze of lemon juice for a tangy note.
Final Thoughts
Sheet Pan Salmon and Asparagus with Potatoes is truly a delight for any evening. I love to finish it off with a squeeze of fresh lemon right before serving. I hope you try making it soon and share your experience with me!
More Recipes You’ll Love
- Grilled Salmon with Avocado Salsa – a fresh, zesty pairing that complements the flavors of salmon.
- Creamy Garlic Parmesan Chicken – enhanced cooking technique with rich flavors that resonate with sheet pan recipes.
- Honey Garlic Chicken – a savory sweet dish that balances the meal with additional flavor notes.
Sheet Pan Salmon and Asparagus with Potatoes
Ingredients
- 4 salmon fillets
- 1 pound asparagus ends trimmed
- 2 pounds baby red or gold potatoes quartered
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons Italian herb blend see note
- 1 teaspoon garlic powder
- 2 tablespoons butter melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon Italian herb blend
- 1/2 lemon thinly sliced
Instructions
- Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.
- Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.
- Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
- Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.