Sheet Pan Salmon and Asparagus with Potatoes is a great way to get in a serving of protein and heart-healthy Omega-3s. Everyone in your family will love this dish for the flavor and you’ll love it for its ease of cooking and clean up.
If you’re enjoying this sheet pan recipe, you’ll love Sheet Pan Balsamic Chicken with Potatoes and Carrots, Sheet Pan Lemon Herb Tuna Steaks and Potatoes, and Healthy Sheet Pan Chicken Fajitas.
Why This Recipe Works
Salmon — I love salmon for many reasons. First of all it’s delicious and works so well in all sorts of preparations and marinades. It’s one of my family’s favorite fish. It’s also really healthy for you and it’s easy to purchase from your grocer’s fish department, in bulk at the warehouse stores, in the freezer section — almost anywhere, really. I like to go for the big, meaty cuts, like fillets because they absorb the flavors of this honey mustard glaze well and satisfy that meaty craving I have as salmon are a meatier fish to begin with.
Asparagus — You could choose a different veggie if you like, but in my opinion, asparagus works well with salmon because it cooks up quickly, is easy to prepare, and also goes great in the same seasonings as the fish. The same can be said for the potatoes. I mean, I’m clearly all for easy prep and easy clean up but I also want my dishes to taste good.
One pan — We LOVE a one-pan meal, amiright? No muss, no fuss, hardly any mess to clean up, too. When you cook it all on one pan, you get plenty of leftover time to enjoy your evening.
So easy — This probably goes without saying but since we’re cooking a fish, and asparagus and potatoes all on one pan that this sheet pan salmon and asparagus with potatoes is SO VERY EASY to make!
Ingredients
- Salmon fillets — Use farm raised or wild caught salmon in this recipe. I prefer wild caught but both are delicious. If you can only find a whole salmon or it’s on sale, just cut it up into fillets yourself.
- Asparagus — Grab some asparagus that’s a little thicker and fresh if you can. If it’s just not in season around you, you can substitute zucchini and yellow squash or smaller florets of broccoli or cauliflower.
- Baby red or gold potatoes — Either one works here. If you are going russet, be sure to cut them into smaller pieces (about the size of a quartered baby red or gold).
- Butter — Use melted butter (unsalted or salted, whatever you have) for the salmon glaze.
Instructions
- First, preheat the oven to 400 degrees, then toss the potatoes with 2 tablespoons of olive oil, the salt and pepper to taste, the garlic powder, and then 2 teaspoons of Italian herb blend. Arrange the potatoes on a large sheet pan and pop in the oven to get a head start on baking for about 10 minutes.
- While the potatoes are done pre-baking, arrange the salmon fillets and asparagus on the sheet pan. Then, whisk together the melted butter, honey, dijon mustard, and 1/2 teaspoon of the remaining Italian herb blend. Brush the melted butter mixture onto the salmon fillets.
- For the asparagus, you’re going to want to drizzle it with the remaining 1 tablespoon of olive oil then season it with salt and pepper to taste and then place lemon slices between the asparagus spears.
- Put all of this back into the oven to bake for about 15 more minutes, or until the asparagus and potatoes are fork-tender and the salmon is cooked through. Serve right away!
Tiffany’s Tips and Tricks
- No Italian herb blend? You can make your own by stirring together equal parts dried thyme, parsley, oregano, and basil. I also keep Herbs de Provence on hand and substitute it any time I see “Italian seasoning” in a recipe for more flavor!
- To make this dish cheesier, add 1/4 cup parmesan cheese right before baking to the potatoes or asparagus or add 1 tablespoon of dried Ranch seasoning to the potatoes if you prefer a ranch flavor.
- This salmon dish will keep in the fridge for up to 3 days – great meal prep option!
Best Salmon Recipes
As I mentioned previously, I love salmon and so does the rest of my family. I enjoy coming up with new ways to prepare it and every recipe gets better than the last one, I swear. In no particular order, here are some of my favorites:
- Baked Salmon With Creamy Lemon Dill Sauce is a great recipe for getting dinner on the table asap. I also may have used it to impress some last-minute guests as well. Salmon is quick to defrost and even quicker to prepare. This meal is done in 30 minutes and goes great with rice or pasta.
- Fire up the grill and get outside to make this Grilled Honey Lime Salmon With Mango Avocado Salsa. Fruity salsas work great with fish and the best thing is you can easily toss this salmon and salsa on a taco.
- Speaking of salmon on a taco — another one of my favorite ways to grill salmon is with this Grilled Lime Butter Salmon Skewers recipe. Slide these cubes off the kebab and right into a corn or flour tortilla with all your favorite toppings and a squeeze of lime.
- For something entirely different, try this baked Orange Teriyaki Salmon over rice. This is one Asian dish my family can’t get enough of and it cooks up in a flash.
- For a lighter salad dish, I recommend this Salmon & Lentil Caprese Salad. It makes a great, packable lunch for meals on the go and is also a great dish when you want a light dinner or just don’t feel like cooking up a big meal. Plus, this is a great way to use up leftover salmon.
I mentioned that I prefer to buy salmon fillets. You can purchase them frozen in bulk (they will come in a big plastic bag, inside which you’ll find smaller, individually cut and sealed fillets) or you can find fresh fillets already cut up. Or you can buy a big fillet with the skin on that’s great for grilling and serving to a group (plus, it looks impressive).
As for types of salmon that are the best to purchase, one of the most common types you’ll come across is sockeye. It’s redder in color and grills really well. You’ll also find king salmon, chinook, and coho.
If you can find it and it fits your budget, buying wild-caught is preferable, for health and environmental reasons. However, farm-raised salmon is easier to find and more inexpensive. Farmed-fish practices vary a lot depending on the farm and its conditions, etc. If you aren’t sure what to do, ask your fishmonger where the fish came from, read the label, or do some research to find the type that’s right for you.
5-Star Sheet Pan Meals
- Sheet Pan Balsamic Chicken and Potatoes with Carrots
- Sheet Pan Jambalaya
- Sheet Pan Pork Tenderloin and Potatoes
- Sheet Pan Pork Chops with Potatoes and Broccoli
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Sheet Pan Salmon and Asparagus with Potatoes
Ingredients
- 4 salmon fillets
- 1 pound asparagus - ends trimmed
- 2 pounds baby red or gold potatoes - quartered
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons Italian herb blend - see note
- 1 teaspoon garlic powder
- 2 tablespoons butter - melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon Italian herb blend
- ½ lemon - thinly sliced
Instructions
- Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.
- Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.
- Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
- Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.
What size salmon fillets did you use in the recipe? It affects the amount of seasoning. Thanks!
About 5-7 oz