Sheet Pan Salmon & Potatoes
This Sheet Pan Salmon & Potatoes recipe offers a perfectly balanced, flavorful, and incredibly easy meal, featuring flaky salmon, tender roasted potatoes, and crisp asparagus all cooked on a single pan for minimal cleanup.
For 2 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Prepare the potatoes: Wash and cut the potatoes into 1-inch (2.5 cm) cubes. In a medium bowl, toss the cubed potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1 teaspoon of dried rosemary until evenly coated.
Roast potatoes first: Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. Roast for 15 minutes to give them a head start.
Prepare salmon and asparagus: While the potatoes are roasting, pat the salmon fillets dry with paper towels. Season both sides of the salmon with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Trim the woody ends off the asparagus spears. In the same bowl used for potatoes (no need to wash), toss the asparagus with 1 tablespoon of olive oil.
Add salmon and asparagus to the pan: After 15 minutes, carefully remove the baking sheet from the oven. Push the potatoes to one side. Place the seasoned salmon fillets on the other side of the pan. Arrange the asparagus spears around the salmon and potatoes. Drizzle the remaining 1 tablespoon of olive oil over the asparagus and salmon.
Continue roasting: Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C) and the asparagus is tender-crisp.
Finish and serve: Remove the pan from the oven. Squeeze the juice from half of the lemon over the entire pan. Garnish with fresh chopped parsley or dill, if desired. Serve immediately with the remaining lemon wedges on the side.
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: Use a large baking sheet (13x18 inches) to ensure vegetables and salmon cook evenly and roast rather than steam. If your pan is too small, use two.
- 2Parchment paper is your friend: Lining the baking sheet with parchment paper not only prevents sticking but also makes cleanup incredibly easy.
- 3Uniform potato size: Cut your potatoes into roughly equal 1-inch cubes to ensure they cook evenly. Smaller pieces will cook faster, larger ones slower.
- 4Check salmon doneness: Salmon is best when cooked to an internal temperature of 145°F (63°C). Overcooked salmon can be dry, so keep an eye on it during the final roasting stage.
Adapt it for your goals.
Vegetable Swap
Broccoli florets, bell pepper strips, green beans, or Brussels sprouts can be used instead of asparagus. Adjust cooking times as needed; denser vegetables might need to go in with the potatoes.
Herb & Spice ProfileHerb & Spice Profile
For a Mediterranean twist, swap rosemary for dried oregano and add a pinch of smoked paprika. For a touch of heat, a dash of red pepper flakes can be added with the seasonings.
Protein SwapProtein Swap
Chicken breast or shrimp can replace salmon. For chicken, cut into 1-inch pieces and add with the potatoes. For shrimp, add during the last 5-7 minutes of cooking.
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.
Good Source of Fiber
Potatoes (especially with skin) and asparagus contribute dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
High-Quality Protein
Salmon provides a complete protein, essential for muscle repair, growth, and overall bodily functions, helping you feel full and satisfied.
Frequently asked questions
Yes, you can use frozen salmon fillets. Ensure they are fully thawed in the refrigerator overnight or under cold running water before patting them dry and seasoning, as frozen salmon will release too much water and steam rather than roast.
