Salmon, Potato, + Asparagus Sheet Pan Meal

Why You’ll Love This Recipe

I enjoy how everything cooks on one pan, which saves me time and keeps cleanup simple. The flavors are light yet satisfying, with seasoning that complements both the vegetables and the salmon. I also appreciate how customizable it is depending on what I have in the kitchen. It’s one of my go-to meals when I want something nutritious without spending too much time cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 salmon filets 4–6 oz each
1/2 tablespoon dijon mustard
1/2 lb asparagus ends trimmed
1 lb baby potatoes quartered
3 tablespoons olive oil divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
salt and pepper to taste
juice of 1 lemon

Directions

I start by preheating my oven to 400°F and lining a baking sheet with parchment paper.

In a small bowl, I mix together the garlic powder, onion powder, and paprika to create a simple seasoning blend.

In a large bowl, I toss the quartered potatoes with about 2 tablespoons of olive oil, half of the seasoning mix, and a pinch of salt and pepper. I spread them out on the baking sheet and bake for about 8 minutes.

While the potatoes begin roasting, I brush the salmon filets with Dijon mustard and season them lightly with salt and pepper.

After the initial baking time, I remove the pan from the oven and push the potatoes to one side. I add the asparagus and salmon to the other side of the pan.

I drizzle the remaining olive oil over the asparagus and salmon, then sprinkle everything with the remaining seasoning mix. I toss the asparagus gently to coat it evenly.

I return the pan to the oven and bake for another 15–20 minutes, until the potatoes are tender and the salmon is cooked to my liking.

Before serving, I squeeze fresh lemon juice over everything to brighten the flavors.

Servings and timing

I usually make 2 servings from this recipe. The prep takes about 10 minutes, and the cooking time is around 30 minutes, so everything is ready in roughly 40 minutes.

Variations

I sometimes swap asparagus for green beans or broccoli depending on what I have. When I want more flavor, I add herbs like oregano or thyme to the seasoning mix. I also like using sweet potatoes instead of baby potatoes for a slightly sweeter twist. Occasionally, I add a sprinkle of parmesan cheese before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using the oven to maintain the texture of the salmon and vegetables. I avoid overheating the salmon so it doesn’t dry out.

FAQs

Can I use frozen salmon?

I can, but I make sure to thaw it completely and pat it dry before cooking for the best texture.

How do I know when the salmon is done?

I check that it flakes easily with a fork and is opaque throughout.

Can I cook everything at the same time?

I start the potatoes first since they take longer, then add the salmon and asparagus later for even cooking.

What can I serve with this meal?

I usually serve it as is, but sometimes I add a side of rice or a light salad.

Can I make this recipe for more people?

I simply double the ingredients and use a larger sheet pan or two pans to avoid overcrowding.

Conclusion

I find this Salmon, Potato, and Asparagus Sheet Pan Meal to be one of the easiest ways to create a wholesome and flavorful dinner. It’s simple, adaptable, and perfect for busy days when I still want something satisfying and homemade.

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