Sheet Pan Salmon & Potato Wedges
This Sheet Pan Salmon & Potato Wedges recipe delivers a complete, balanced, and incredibly flavorful meal with minimal cleanup, perfect for a busy weeknight. Flaky salmon, tender-crisp asparagus, and perfectly roasted potato wedges come together on a single pan.
For 2 servings
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
Wash and thoroughly dry the potatoes. Cut each potato lengthwise into 8-10 wedges. In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, garlic powder, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the seasoned potato wedges in a single layer on one half of the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting and crisping. Roast for 15 minutes.
While the potatoes are roasting, prepare the asparagus and salmon. In the same bowl (no need to wash), toss the trimmed asparagus spears with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Pat the salmon fillets dry with paper towels. Season both sides of the salmon with a pinch of salt and pepper. You can also add a sprinkle of garlic powder or paprika if desired.
After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven. Push the potatoes to one side of the pan. Arrange the seasoned asparagus spears on the other side, and place the salmon fillets in the center or alongside the asparagus.
Return the baking sheet to the oven and continue to roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C), the asparagus is tender-crisp, and the potato wedges are golden brown and tender.
Once cooked, remove the baking sheet from the oven. Garnish with fresh dill or parsley, if using.
Serve immediately with fresh lemon wedges for squeezing over the salmon and vegetables.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: For crispy potatoes and properly cooked vegetables, ensure everything is in a single layer with a little space between pieces. If your pan is too small, use two baking sheets.
- 2Parchment paper is your friend: Lining the baking sheet with parchment paper prevents sticking and makes cleanup incredibly easy, which is a huge plus for a weeknight meal.
- 3Pat salmon dry: Before seasoning, patting the salmon fillets dry with paper towels helps the seasoning adhere better and promotes a nicer sear/crust on the fish.
- 4Check potato tenderness: If your potatoes are still a bit firm after the salmon and asparagus are done, you can remove the salmon and asparagus from the pan and return the potatoes to the oven for an extra 5-7 minutes.
Adapt it for your goals.
Vegetable Swap
Substitute asparagus with other quick-cooking vegetables like broccoli florets, bell pepper strips, or green beans. Adjust cooking times as needed; broccoli might need to go in with the potatoes for the first 10 minutes.
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Experiment with different seasonings. Try a Mediterranean twist with oregano, dried thyme, and a drizzle of balsamic glaze, or a spicy kick with a pinch of cayenne pepper and chili powder.
Protein SwapProtein Swap
This recipe works well with other proteins. Chicken breast or cod fillets can be used instead of salmon; adjust cooking times accordingly (chicken typically takes longer, cod similar to salmon).
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of omega-3 fatty acids, which are crucial for heart health, brain function, and reducing inflammation.
Abundant in Vitamins and Minerals
This meal provides a good range of essential nutrients, including Vitamin D and B vitamins from salmon, Vitamin K and folate from asparagus, and potassium and Vitamin C from potatoes.
High in Fiber
Both potatoes (especially with skin) and asparagus contribute dietary fiber, aiding in digestion, promoting satiety, and helping to regulate blood sugar levels.
Frequently asked questions
Salmon is cooked when it flakes easily with a fork and its internal temperature reaches 145°F (63°C). It should look opaque throughout. Be careful not to overcook it, or it will become dry.
