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!
16ouncesskinless salmon filets, about 3 to 4 pieces
For serving (optional): Freshly chopped parsley, Grated parmesan cheese
Instructions
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.
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.