Sheet Pan Salmon and Asparagus with Potatoes
Sheet pan salmon with asparagus and potatoes is a quick, healthy dinner that requires minimal effort and clean-up. Everything is covered in a zesty lemon dill sauce for a deliciously easy dinner!
You'll love this easy salmon with lemon and dill sauce recipe for busy weeknights when you don't have much time or energy to cook.
Don't let the simple ingredients fool you. The sauce ingredients bring out the flavor of the salmon perfectly!
What's even better? It's healthy, and you can make extra portions for lunch the next day making it a great meal prep recipe.
Ingredients & Substitutions
- salmon fillets: For the best salmon, opt for wild-caught varieties like Alaskan Sockeye. It's high in omega-3 fatty acids, has a deep red color, is rich in nutrients, and is more flavorful than farmed Atlantic salmon.
- potatoes: I recommend using baby potatoes for this recipe. Their thin skin means no peeling is needed, and they cook faster.
- asparagus: Asparagus pairs well with salmon, but you can substitute it with green beans or broccoli.
- seasoning: Fresh lemon juice, fresh dill, garlic, grated parmesan, olive oil, salt, and black pepper make a good sauce to eat with salmon.
Pro Tip
- Avoid overcrowding the pan. Space the salmon fillets and vegetables evenly on the sheet pan to ensure they cook properly.
- Use parchment paper or lightly oil the pan to prevent sticking.
- Boiling the potatoes first makes them tender and creamy inside with a crispy outside once baked.
How to make Sheet Pan Salmon with Asparagus and Potatoes
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
- Add the olive oil, lemon juice, garlic, parmesan, and dill to a small bowl and whisk until fully combined. Set it aside.
- Boil the baby potatoes until fork tender, about 8-10 minutes.
- Place the salmon, boiled potatoes, and asparagus in a single layer onto a parchment paper-lined rimmed baking sheet. Season everything with salt and pepper.
- Spread the sauce evenly over the fish and drizzle it over the vegetables. Transfer the tray to the oven and bake until the salmon easily flakes with a fork.
Store
Allow the cooked salmon and veggies to cool at room temperature before storing them. Place the salmon, asparagus, and potatoes into an airtight container and store them in the refrigerator for 3-4 days.
Reheat
Both reheating methods are efficient and keep your salmon and veggies moist and flavorful.
- Microwave: Place the leftovers in a microwave-safe dish with a tablespoon of water. Cover with a microwave-safe lid or vented plastic wrap and heat on medium power for 1-2 minutes, checking halfway through for doneness.
- Oven: Preheat the oven to 275°F (135°C). Arrange the leftovers on a baking sheet, and cover them with aluminum foil to retain moisture. Reheat for 10-15 minutes or until the salmon is warm.
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Sheet Pan Salmon and Asparagus with Potatoes
INGREDIENTS
- 12 oz. salmon filets
- ½ lb. baby potatoes (cut in half)
- ¼ lb. asparagus
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated parmesan
- 2 garlic cloves (minced)
- 1 tabelspoon dill
- 1 tablespoon olive oil
- salt and pepper (to taste)
INSTRUCTIONS
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
- Bring a pot of water to a boil and boil the potatoes until fork tender, about 8-10 minutes.
- In a small bowl, combine the lemon juice, grated parmesan, dill, olive oil, and garlic.
- Place the salmon, asparagus, and baby potatoes in a single layer onto the baking sheet, and season them with salt and pepper. Brush the sauce over the salmon and the vegetables.
- Cook the salmon in the oven until it easily flakes with a fork, approximately 15 minutes.
Nutrition
FAQs
There is no need to flip the salmon in this sheet pan recipe.
Salmon does not need to be rinsed before cooking but some people choose to do so. Rinsing meat does raise the risk of contamination by the spread of bacteria.
Use a digital thermometer to check the temperature of the thickest part of the filet. It should be at least 145°F (63°C). You can also use a fork to check if the fish is flaky. It should easily flake apart when it's done.
This was delicious. Followed the recipe exactly. Now we have another salmon recipe to add to our file. Very quick and easy too.
Thank you, Jim!
We caught some fresh Lake Michigan Coho salmon that we used for this recipe. The seasoning is delicious on both the salmon and the vegetables! And it's so quick and easy. We'll definitely have it again!