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.
Servings: 4
Calories: 518
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
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