One-Pan Lemon Garlic Salmon with Roasted Potatoes and Asparagus

This effortless sheet pan lemon garlic salmon is an ideal choice for busy weeknights. The entire meal cooks together on a single pan in under half an hour.

You'll be amazed at how fast and straightforward this sheet pan dinner comes together! Check out the recipe details below for variation ideas and tips to ensure perfect results every time.

What Makes This Sheet Pan Meal So Great

To be honest, I'm a huge salmon enthusiast. Whenever I see it on a restaurant menu, I almost always order it. So that alone makes this recipe a winner in my opinion.

But there's more:

• This sheet pan dinner is incredibly easy: clean, bright flavors with no fuss.
• All components cook together on one pan.
• The staggered cooking times guarantee perfectly cooked vegetables and salmon.
• It's delicious, nutritious, and packed with flavor.

Ingredient Insights

• Salmon: Both skin-on and skinless fillets work here (if using skinless, lightly grease the baking sheet before placing the salmon).
• Potatoes: A mix of red and yellow small potatoes works best. No need to peel them beforehand.
• Asparagus: Trim off the tough ends, about 2 to 3 inches from the bottom, then cut the spears into roughly 1 1/2-inch pieces (exact measurements aren't critical).
• Lemon juice: Freshly squeezed lemon juice gives the brightest, freshest taste.
• Garlic: Use fresh garlic, finely minced or pressed, or substitute 1/2 teaspoon garlic powder if fresh isn't available.
• Basil + Oregano: Dried herbs are called for, but fresh herbs can be swapped in if you have them.

Salmon substitution: I often get asked if chicken can replace fish in seafood recipes. For this dish, thin chicken tenders or small chicken pieces can likely substitute well for the salmon fillets (using the same cooking times provided).

Step-by-Step Assembly and Cooking

Getting this sheet pan lemon garlic salmon and vegetables onto the table is remarkably simple. The first two steps are crucial for maximum flavor and even cooking.

1. Place the sheet pan in the oven while it preheats so it becomes piping hot when you add the potatoes.
2. Drizzle the simple lemon marinade over the salmon and let it sit while the potatoes cook.
3. Toss the potatoes with olive oil, spread them in a single layer on one side of the sheet pan, and bake for 15 minutes.
4. Lay the asparagus pieces over the potatoes and arrange the salmon fillets on the other half of the sheet pan.
5. Bake for an additional 8 to 10 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.

Extra Tips

When placing the salmon on the sheet pan, drizzle any remaining marinade from the dish over the fillets before baking for extra flavor.

Ensure the salmon is fully thawed; otherwise, it will cook unevenly and leave excess liquid on the pan.

To serve more than four people, use two baking sheets and bake on the convection setting (separate the oven racks by a few inches). Alternatively, use an extra-large 3/4-size baking sheet (like these ones).

This meal is outstanding! For such a simple recipe, it delivers restaurant-quality flavor and serious wow factor. It's one of my all-time favorite dinners (and yes, I confess I keep the leftovers all to myself). I hope you enjoy it!

Print

Sheet Pan Lemon Garlic Salmon with Potatoes and Asparagus

Course Main CourseCuisine AmericanMethod Bake

Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes

Servings 4 servings Calories 473kcal Author Mel Gunnell

Equipment

• Cookie Sheet {Half Sheet Pans}
• Citrus Juicer
• Small Metal Spatula

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

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).  Cooking Time: For more golden color on the potatoes (or if the potatoes are in larger than 1-inch pieces), add 3 to 5 additional minutes to the baking time for the potatoes before adding the salmon and asparagus. I prefer the asparagus crisp-tender; if you like asparagus softer, add it to the potatoes and return the sheet pan to the oven for three to five minutes before adding the salmon.

Nutrition

Serving: 1 serving | Calories: 473kcal | Carbohydrates: 37g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 221mg | Fiber: 6g | Sugar: 5g

Recipe Source: from Mel’s Kitchen Cafe