Sheet Pan Lemon Garlic Salmon with Potatoes and Asparagus
This easy sheet pan lemon garlic salmon is such a fantastic weeknight meal. Everything cooks together on one pan in less than 30 minutes.
You won’t believe how quick and simple this sheet pan dinner is! Read through the recipe details below to get ideas for variations and tips to make it foolproof.
Why I Love This Sheet Pan Meal
Ok, well, first of all, I love salmon. If it’s on the menu at any restaurant, I’ll almost always take the chance and order it. So that alone makes this a slam dunk recipe in my book.
But, also:
- This sheet pan dinner is extremely straightforward: simple, fresh flavors and stress-free cooking.
- Everything cooks together on one sheet pan.
- The staggered cooking times ensure the vegetables and salmon are cooked perfectly.
- It is flavorful, healthy, and so tasty.
A Few Notes About Ingredients
- Salmon: Skin-on or skinless salmon can be used for this recipe (if using skinless salmon pieces, lightly oil the baking sheet before adding the salmon).Â
- Potatoes: I prefer using a combination of red and yellow small potatoes. The potatoes do not need to be peeled before using.
- Asparagus: Trim the bottom of the asparagus about 2 to 3 inches to remove the tough ends and cut the spears into 1 1/2-inch pieces (it doesn’t have to be exact).
- Lemon juice: Fresh lemon juice is preferred for bright, fresh flavor.
- Garlic: Fresh garlic, finely minced or pressed through a garlic press, can be used, or garlic powder can be subbed in if you don’t have fresh garlic.
- Basil + Oregano: Dried spices are used, although you could definitely sub in fresh herbs if you have them on hand.
Salmon substitution: Whenever I post a fish/seafood recipe, I always get asked if chicken can be subbed in for the fish. For this recipe, thin chicken tenders or pieces of chicken can likely sub in well for the salmon fillets (using the same cooking times in the recipe).
How to Assemble and Cook the Salmon and Veggies
The process for getting this sheet pan lemon garlic salmon and veggies on the table is unbelievably simple. The first two steps are key to ensuring the best flavor and most even cooking.
- Place the sheet pan in the oven while it preheats so that it is sizzling hot when adding the potatoes to cook.
- Drizzle the simple lemony marinade over the salmon and let it hang out while the potatoes cook.
- Add the olive oil-drizzled potatoes to one side of the sheet pan in a single layer and bake for 15 minutes.
- Add the asparagus pieces on top of the potatoes and place the salmon fillets on the other half of the sheet pan.
- Bake for 8 to 10 more minutes until the salmon easily flakes with a fork and the asparagus is crisp-tender.
Additional Notes
When placing the salmon on the sheet pan, if there’s any lingering marinade in the dish, drizzle it over the salmon before baking for maximum flavor.
Make sure the salmon is fully thawed, otherwise, it will cook unevenly and leave the sheet pan swimming in liquid after cooking.
To serve more than four, use two baking sheets and bake on convection setting (separating the racks in the oven by several inches). Or, you can use an extra-large 3/4-size baking sheet (like these ones).
This meal is incredible! For such a simple recipe, it has restaurant-level flavor and maximum yum-factor! It is one of my favorite dinners (and yes, I fully disclose that I hoard the leftovers for myself). I hope you love it!
Sheet Pan Lemon Garlic Salmon with Potatoes and Asparagus
Ingredients
Salmon + Marinade:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
- ½ teaspoon coarse salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 4 (6-ounce) salmon fillets (see note)
Vegetables:
- 1 ½ pounds red or yellow potatoes, cut into 1-inch of slightly smaller pieces
- 1 ½ tablespoons extra virgin olive oil, divided
- ¼ teaspoon coarse salt, plus a pinch more for sprinkling over the asparagus
- Pinch black pepper
- 1 pound asparagus, cut into 1 1/2-inch pieces
Optional Garnishes:
- Fresh, chopped parsley
- Lemon wedges or slices
Instructions
- Preheat oven to 425 degrees F. Place sheet pan in the oven.
- In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, salt, oregano and basil. Place the salmon filets in a shallow dish and drizzle the marinade over the salmon, brushing or rubbing to coat the top of the salmon completely.
- Place the salmon in the refrigerator.
- Add the potatoes to a bowl and drizzle with 1 tablespoon of the olive oil, 1/4 teaspoon coarse salt and pepper.
- Remove the sheet pan from the oven and scatter the potatoes in an even layer on one half of the sheet pan. Bake for 15 minutes.
- Give the potatoes a good toss. Add the asparagus pieces across the top of the potatoes, drizzle lightly with a teaspoon of olive oil and sprinkle with a pinch of coarse salt.
- Place the salmon filets in a single layer on the other half of the sheet pan. Drizzle any remaining marinade in the dish over the salmon.
- Bake for 8 to 10 minutes until the salmon flakes easily with a fork (internal temperature should be 135 to 145 degrees F) and the asparagus is crisp-tender.
- Remove the skin from the salmon, if needed, and serve the salmon with the roasted potatoes and asparagus. Garnish with fresh, chopped parsley and serve with lemon slices or wedges, if desired.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe