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Sheet Pan Salmon Dinner

This sheet pan salmon dinner is an entire meal made in under 1 hour with the easiest cleanup. It’s complete with juicy salmon, tender-crispy asparagus, and perfectly seasoned potatoes.

Sheet pan dinners are the best types of meals for busy weekdays! Everyone will love this one pan balsamic chicken and veggies, sheet pan chicken fajitas and sheet pan gnocchi, too!

salmon, potatoes and asparagus on pan
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Healthy Sheet Pan Meal

This recipe for sheet pan salmon and asparagus is delicious but even more than that, it’s a complete and healthy meal 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!

As far as sheet pan dinners go, this one is a family favorite any time of the year. If the BBQ is lit up, grilled salmon is my go-to, but otherwise, give me sheet pan salmon and veggies any day.

Whether you’re a busy parent with young kids, or you’re looking for an easy way to set yourself up for meal prepping for the week, this salmon sheet pan dinner has got you covered. It’s quick and easy with minimal prep work and the portions and vegetables can be adjusted to you and your family’s needs. It’s so good, even your kids will be asking for seconds on their baked salmon and asparagus!

Pouring butter sauce over salmon.


  • 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. If you feel like taking the extra step of boiling the potatoes first, this dish would be amazing with smashed potatoes.
  • Swap asparagus for roasted broccoli or roasted brussels sprouts.
  • Swap the lemon butter for a different type of glaze or marinade. A sweet chili glaze or teriyaki sauce would be great.
  • Chopped parsley or dill added to the melted butter is a way to add some fresh herbs to your salmon and potatoes.
Salmon, potatoes and asparagus on pan.

How to Make a Lemon Butter Sauce

The lemon butter sauce is an easy way to give the salmon a rich and delicious flavor. To make the sauce, follow the simple steps below.

  1. Melt 2-3 Tablespoons of butter on low on a small pot on the stovetop or in a microwave-safe bowl in the microwave.
  2. Heat until just melted. Take one whole lemon and roll it back and forth across the counter with your hand. This will help release the juices inside.
  3. Take a knife and gently cut the lemon in half. Using your hands, or a lemon juicer, squeeze out the juice from both halves of the lemon into the melted butter.
  4. Stir to combine and set aside until ready to use. The butter will solidify again eventually and if it does before you use it, just pop it back into the microwave for 10-second intervals.

How to Make Sheet Pan Salmon

The process of making sheet pan salmon dinner in a four step process collage.
  • Prepare. Place chopped and seasoned potatoes on one side of the sheet pan. Bake for 15 minutes.
  • Mix. Melt the butter in a microwave safe bowl. Mix in lemon juice until well combined.
  • Pour. 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.
  • Bake. Add lemon slices on top of the salmon and bake for 12 to 15 minutes or until the potatoes are tender.

Cooking Tips

  • Salmon fillets. 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.
  • 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!
Salmon, potatoes and asparagus on sheet pan.

Recipe FAQs

How do I know when the salmon is cooked?

The easiest way to see if your salmon is cooked is by pressing down on the top with your finger. If the salmon flakes, it’s finished cooking

Do I need to check for bones when cooking sheet pan salmon dinner?

Yes, run your finger over the filet to see if you can feel any bones. Remove any you may find with tweezers.

Can I make this meal without potatoes?

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!

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.

Fork with salmon on white plate.

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Salmon, potatoes and asparagus on sheet pan.

Sheet Pan Salmon Dinner

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This sheet pan salmon dinner is an ENTIRE meal made in under 1 hour with the easiest cleanup. It's complete with juicy salmon, tender-crispy asparagus, and perfectly seasoned potatoes. Sheet pan dinners are the best types of meals for busy weekdays!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people


  • Sheet pan


  • 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


    • Preheat the oven to 415°F.
    • Place the potatoes on the sheet pan and drizzle with the olive oil. Sprinkle the potatoes with the 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 the 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.


    Salmon: I prefer to buy the prepackaged fillets 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. 
    Variations: You can use other vegetables for this dish. You can swap sweet potatoes of the baby potatoes, just make sure to cut them into about 1-inch pieces. You can could swap the asparagus for broccoli or brussels sprouts. 
    Storage: Store leftovers in a covered container in the refrigerator up to 3 days.


    Calories: 339kcal | Carbohydrates: 23g | Protein: 25g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 103mg | Potassium: 1085mg | Fiber: 3g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 37mg | Calcium: 37mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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