Sheet Pan Salmon with Potatoes and Asparagus
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This recipe for sheet pan salmon with potatoes offers real food that is flavorful, simple to make, and hassle-free. Crispy potatoes, tender asparagus, and glazed salmon filets all roast on one pan for a high-satisfaction, low-effort dinner.
One Pan to Rule Them All
Let’s state the obvious: sheet pan meals are a Godsend for the truly time-starved home cook. If the timing is right, they allow you to roast multiple foods simultaneously, offering a complete meal with minimal clean-up or fuss.
In this recipe, we’ll give some quartered and seasoned baby potatoes a head start in the oven, then add quick-cooking salmon and asparagus spears partway through the cooking time. A quick seasoning blend gives the salmon bright flavor, and the end result is a meal that feels satisfying, complete, and oh-so-easy to make.
Ingredient Notes
Shopping Tip
I often purchase wild-caught salmon along with other proteins in my ButcherBox. It’s super convenient and comparable in price to high-quality salmon sold in most grocery stores.
How To Make Sheet Pan Salmon with Potatoes
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Start the potatoes. The potatoes take longer to roast than the salmon or the asparagus, so the first thing to do is get them seasoned and started roasting on high heat, specifically 450°F.
Glaze the salmon and trim the asparagus. Once the potatoes are in, you can use this time to make a quick glaze for the salmon out of melted butter, honey, Dijon mustard, and spices. Chop a few inches off the bottom of the asparagus spears.
Finish roasting. After the potatoes have been in for 15 minutes, push them over to one side of the pan and add the salmon and asparagus. Reduce oven temperature to 400°F and roast for another 10-12 minutes.
Test and serve. Remove from the oven when the vegetables are tender and the salmon is fully cooked. Sprinkle with fresh herbs, if desired.
Pro Tip
Use an instant read thermometer to know exactly when your salmon is done. The USDA recommends cooking salmon to 145°F. Many chefs and home cooks prefer removing salmon a bit before this, when it reaches the 130°-135°F range. Use your best judgment, but if you see a temperature at or exceeding 145°F in the thickest part of the filet, remove it from the oven right away.
Serving Suggestions
If you want to offer an extra side dish along with this meal, a simple arugula Parmesan or French carrot salad would go very well with the flavors.
Storage & Reheating
Leftovers keep well in the fridge for 2-3 days. Everything can be stored and then reheated together — another win for simplicity!
To reheat, I recommend warming in the microwave at 50% power. Using half-power warms salmon quickly but with less “fish odor” and less chance of drying out. Of course, you can also use the oven on low heat — circa 250°F — until warmed through.
Sheet Pan Salmon with Potatoes and Asparagus
Ingredients
- 1 pound baby potatoes cut into quarters
- olive oil
- 2 and 1/2 teaspoons Herbes de Provence divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- kosher salt and black pepper
- 1 Tablespoon butter
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 4 salmon fillets preferably skin-on
- 1 small bunch asparagus trimmed
Instructions
- Preheat oven to 450°F. Add the cut potatoes to a large rimmed sheet pan, then sprinkle with 1 Tablespoon olive oil, 2 teaspoons of the Herbes de Provence, garlic powder, paprika, and 1/4 teaspoon each of salt and pepper. Stir well, then spread out in a single, even layer. Roast for 15 minutes.1 pound baby potatoes, olive oil, 2 and 1/2 teaspoons Herbes de Provence, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, kosher salt and black pepper
- While the potatoes roast, melt the butter in a small dish, then mix in the honey, Dijon, and remaining 1/2 teaspoon Herbes de Provence. Brush this mixture on top of the salmon filets and set aside.1 Tablespoon butter, 1 Tablespoon honey, 1 teaspoon Dijon mustard, 4 salmon fillets
- After potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push potatoes over to one side. Reduce the oven temperature to 400°F. Add the glazed salmon and the asparagus stalks.1 small bunch asparagus
- Drizzle the asparagus with about 1 teaspoon of olive oil, then sprinkle with salt and pepper and lightly toss.
- Return pan to the oven and roast for another 10-12 minutes, until the potatoes and asparagus are fork-tender and the salmon is cooked through. Serve right away.
Nutrition Estimate
More Easy Sheet Pan Recipes
If you enjoy this, you may also like my sheet pan rosemary garlic salmon, sheet pan shrimp or chicken fajitas, honey garlic shrimp and broccoli, or sheet pan chicken sausage and veggies.
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