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!
Healthy sheet pan meal
This recipe for sheet pan salmon and asparagus is going to knock your socks off. Yes, it’s 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!
Salmon is a light and flavorful protein, 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!
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!
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.
- Melt 2-3 Tablespoons of butter on low on a small pot on the stovetop or in a microwave-safe bowl in the microwave.
- 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.
- 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.
- 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.
Tips for making sheet pan salmon
- 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!
- 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 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.
Leftovers can be stored in an airtight container in the fridge for 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.
More sheet pan dinners:
- Sheet pan sausage and vegetables
- Sheet pan chicken fajitas
- One pan balsamic chicken and veggies
- Chicken and veggies
- Sheet pan chicken thighs
Sheet Pan Salmon Dinner
- Sheet pan
For serving (optional): Freshly chopped parsley, grated parmesan cheese
- Preheat 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 for 15 minutes.
- While the potatoes are cooking prep the asparagus and salmon. Also melt the butter in a small bowl. Then 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 then the asparagus along the other side. Brush the melted butter mixture over top of the salmon and asparagus. Then sprinkle with salt and pepper.
- Bake for 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. Store leftovers in a covered container in the refrigerator for up to 3 days.