For an easy meal with barely any cleanup try this sheet pan salmon. Flaky salmon, tender potatoes, and roasted asparagus are baked in one pan until buttery and bursting with lemon garlic flavor.
Recipe Highlights
- Why Make It: When you need a complete meal that’s ready in minutes, tastes great, and is easy to clean up, you can’t go wrong with this recipe. Perfect for those busy nights!
- Flavor: Salmon sheet pan dinner is rich, buttery, and bright with lemon, a touch of mild garlic, and savory flavors in every bite.
- Tools: One rimmed baking sheet, parchment paper or foil, a mixing bowl, and a zester are all you need for this recipe.
- Texture: Quick roasting means the salmon turns flaky and moist, asparagus stays crisp tender, and potatoes with lightly golden, roasted edges.
- Serving: This complete 4 serving meal is perfect as is with just a squeeze of extra lemon. But I also love it with a simple salad or some lemon rice.
Salmon Dinner Ingredients
- Salmon Fillets: Pick 5 to 6 ounce fresh pieces so they cook evenly. Center cut fillets work best and you can use skin on or skinless based on preference.
- Baby Potatoes: Use a tri color variety or any kind of small potatoes. Cut them in half, or quarters, so they cook by the time the salmon is done.
- Asparagus: Wash and trim the woody ends off before roasting. Thicker spears work well because it holds up better beside the salmon.
- Olive Oil and Melted Butter: Helps veggies roast without drying out, adds rich flavor plus helps the lemon garlic coating cling to the salmon.
- Lemon Zest and Juice: Zest adds bright lemon flavor and lemon juice adds freshness to the buttery coating.
- Garlic powder: Is easy to use and will not burn as quickly as fresh garlic.
- Kosher Salt and Pepper: Season in small layers so the potatoes, vegetables, and salmon are evenly flavored throughout.
- Parsley: While optional, it adds a pop of color and a fresh finish.
- Variations:
- You can use frozen salmon but be sure to pat it very dry. Excess moisture can steam the salmon instead of bake it.
- Omit butter for a dairy free option.
- Try using other veggies like green beans, broccoli or broccolini, cauliflower, or zucchini in place of asparagus for a meal that’s just as tasty.
- Add some paprika, Dijon mustard, or a pinch of red pepper flakes to the lemon butter for more kick.
- For a herb forward finish, sprinkle dill, parsley, basil, or chives over top after baking.
How To Make Sheet Pan Salmon
- Season and roast baby potatoes first (full recipe below), then add the salmon and asparagus.
- Coat the salmon with melted butter, lemon juice and zest, garlic powder, salt, and pepper.
- Add asparagus to the sheet pan with the potatoes and the salmon, and spoon lemon butter over top.
- Bake until the salmon is flaky and the potatoes are tender.
How To Store Leftovers
- Refrigerate leftover sheet pan salmon in an airtight container for up to 3 days.
- Freeze (separately from the vegetables) for up to 4 months.
- To reheat, place the salmon in a 300°F oven until heated through. Be careful not to recook it, as salmon can lose moisture quickly when reheated.
- Leftover salmon is great added to grain bowls, salads, wraps, pasta dishes, or even scrambled eggs and omelets.
More Fresh Salmon Recipes
Did you make this sheet pan salmon? Leave a comment and rating below.
Sheet Pan Salmon
This easy sheet pan salmon recipe layers simple garlic lemon flavor into a full meal with minimal prep and cleanup. The potatoes roast first, and everything finishes together.
Equipment
Ingredients
- 4 salmon fillets about 5 to 6 ounces each
- 1½ pounds baby potatoes halved
- 1 bunch asparagus trimmed
- 2 Tablespoons olive oil divided
- 2 Tablespoons melted butter
- 1 teaspoon garlic powder divided
- zest of 1 lemon
- juice of 1 lemon
- 1 teaspoon kosher salt divided, or to taste
- ½ teaspoon freshly ground black pepper divided, or to tastse
- Optional garnish: lemon wedges and/or chopped fresh parsley
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper or foil and set aside.
- In a large bowl, toss halved baby potatoes with 1 Tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Spread on one side of the prepared sheet pan.
- Add to oven and bake potatoes for 10 minutes while preparing the salmon.
- While potatoes roast, in a mixing bowl, add salmon, melted butter, lemon juice and zest, ½ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Gently toss to evenly coat salmon.
- Remove the sheet pan from the oven. Add asparagus to the pan and drizzle with remaining olive oil and sprinkle with remaining salt and pepper.
- Place the salmon fillets on the pan and drizzle with remaining lemon-butter marinade from the bowl.
- Bake for 15 to 18 minutes, or until the salmon reaches an internal temperature of 125°F to 135°F and flakes easily with a fork, and the potatoes are tender.
- Optional: Broil for 2 minutes at the end for extra color and caramelization.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a warm in a low oven (300°F) for 8 to 10 minutes or until heated through. Avoid microwaving to preserve texture.
- To use frozen salmon, thaw completely and pat dry to avoid excess moisture.
- In place of asparagus, or in addition, can add broccolini, green beans, or zucchini. Adjust roast time as needed.
- You can use only olive oil and lemon juice for a lighter option, though the butter adds richness.
Nutrition Information
Calories: 518 | Carbohydrates: 37g | Protein: 40g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 715mg | Potassium: 1828mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 54mg | Calcium: 79mg | Iron: 5mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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