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!
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.
Salmon: I prefer to buy the pre packaged 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.