Sheet Pan Salmon with Potatoes and Asparagus

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Crispy potatoes, tender asparagus, and glazed salmon filets all roast on one pan for a high-satisfaction, low-effort dinner.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: American

Keyword: sheet pan salmon with asparagus, sheet pan salmon with potatoes

Servings:

Calories: 375kcal

Author: Monica Lensink

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.