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.

salmon, potatoes and asparagus on pan

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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.

Red potatoes on pan.

Melt the butter in a microwave safe bowl. Mix in lemon juice until well combined.

melted butter in a bowl

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.

Pouring butter sauce over salmon

Add lemon slices on top of the salmon and bake for 12 to 15 minutes or until the potatoes are tender.

salmon, potatoes and asparagus on pan

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

Salmon, potatoes and asparagus on sheet pan.

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.

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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Salmon, potatoes and asparagus on sheet pan.

Sheet Pan Salmon and Asparagus with Potatoes

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
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.
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

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.

Nutrition

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.