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.
Frequently Asked Questions
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 Sausage and Veggies
- 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.
Potatoes undercoocked and salmon is overcoocked. Sauce is ok
Made this recipe exactly, except cooked asparagus/ salmon for 2o minutes vs 15 due to size,
Company said I knocked it out of the park.
Will definitely make again!!!
Never in my life have I commented on a recipe, but this might have been the best meal I’ve ever had. I just started cooking a little over a year ago and this is easily my favorite thing I’ve made. I can only make the most basic recipes and this was so so easy to make! This recipe boosted my self confidence and made me feel like a real chef. Will be making this again and again. Absolutely LOVE
That’s great to here! Thank you! I’m glad you enjoy this recipe and are enjoying making them! It’s always nice to make something you can enjoy with minimal work and clean up 🙂
Hi. This looks delicious. How big are the salmon fillets each, please?
Thank you! They’re about 5-7 oz.
Is the nutrition information given per 1 serving or per the 4 servings ? Thank you!
Per serving
Hi! Can I use olive oil instead of butter?
Yes, you can. I would use 1 1/2 tablespoons of olive oil to replace the butter
This is 100% the BEST Salmon recipe we’ve ever tasted! I used the “Good Seasons Italian Dressing & Recipe” packet for the Italian Seasoning (Found at Target in the salad dressing aisle). I didn’t add any extra salt like it said because the seasoning packet had that in it already. I also used the fresh BBQ cut salmon steaks from Trader Joe’s which required another 5 min in the oven (20 min total for 4 of them) and then I put it on broil for 5 minutes to toast the top of it all. It was absolute perfection and sooooo tasty! We will definitely be making this one again. It’s on our list for food to prepare to impress our guests.
Can I wrap this in aluminum foil to keep moist?
If you prefer to wrap it in the oven, I would recommend only wrapping the salmon as the potatoes and asparagus would get soggy rather than crispy.
can I use both sweet & white potatoes in this recipe?
Yes! 🙂
Definitely don’t forget to throw the potatoes in the oven while you’re prepping everything else.
I’ll take the salmon out and put the potatoes and asparagus back in to make sure everything is tender.
Really yummy! Who would have thought that honey mustard would be good on salmon?! My husband agreed it was delicious. Cooked it for the exact time listed and every thing was done perfectly and the salmon was cooked perfect. Will definitely make again!
Mine did not come out too good. The potatoes were raw, and the salmon did not crisp up like in the photo. Was I supposed to broil the dish at the end?
You shouldn’t need to broil at the end, but you could try that next time if it happens again!
Great and easy recipe for my family. They loved!
This will be the 2nd time I’m making this recipe and will heed the advice regarding cooking the potatoes longer. I loved it the first time. Making for a couple of reluctant, meat eating men but confident they will love it.
Upon realizing I didn’t have all the ingredients for my original recipe for salmon today, I came across this one. I used just the melted butter mixture, brushed on my salmon and man! This was honestly the best salmon I have ever made. What a great coincidence that I was out of ingredients for my original recipe! This is a keeper and next time I’ll add the other ingredients, too.