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Sheet Pan Salmon and Asparagus with Potatoes

Delicious Sheet Pan Salmon and Asparagus with Potatoes Ready in 50 Minutes

This Sheet Pan Salmon and Asparagus with Potatoes is an easy and delicious dish perfect for weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Easy Dinners
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • Oven
  • Sheet Pan
  • mixing bowl

Ingredients
  

For the Salmon and Veggies

  • 4 fillets salmon choose wild-caught for the best flavor and sustainability
  • 1 pound asparagus fresh and vibrant, ends trimmed for a tender bite
  • 2 pounds baby red or gold potatoes quartered for even cooking and a delightful texture
  • 3 tablespoons olive oil enhances flavors and promotes browning for that perfect finish

For the Seasoning and Glaze

  • salt and pepper to taste, essential for bringing out the natural goodness of ingredients
  • 2 teaspoons Italian herb blend adds a fragrant hint of the Mediterranean to your meal
  • 1 teaspoon garlic powder brings a warm, savory depth to the dish
  • 2 tablespoons butter melted for richness, enhancing the overall flavor profile
  • 2 tablespoons honey adds a subtle sweetness that balances the dish beautifully
  • 1 teaspoon dijon mustard a tangy kick that pairs perfectly with salmon
  • ½ teaspoon Italian herb blend to drizzle on top for a fragrant finish
  • ½ lemon thinly sliced providing fresh brightness that elevates every bite

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 400 degrees F.
  • Toss the quartered baby potatoes with 2 tablespoons of olive oil, salt and pepper, garlic powder, and 2 teaspoons of the Italian herb blend. Spread them out on a large sheet pan and bake for 10 minutes.
  • Carefully remove the sheet pan, add the asparagus, and place the salmon fillets alongside the vegetables.
  • Whisk together melted butter, honey, dijon mustard, and the remaining ½ teaspoon of Italian herb blend. Brush generously over the salmon.
  • Drizzle the remaining 1 tablespoon of olive oil over the asparagus and season with salt and pepper. Place thinly sliced lemon between the asparagus spears.
  • Return the sheet pan to the oven and bake for an additional 15 minutes. Ensure the salmon is cooked through and fork-tender.

Notes

For best results, use fresh ingredients and adjust seasoning to taste. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg
Keyword Asparagus, Easy Dinner, Healthy Meal, Potatoes, Sheet Pan Salmon
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