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Sheet Pan Salmon with Asparagus and Potatoes, garnished with fresh dill and lemon slices

Sheet Pan Salmon + Asparagus + Potatoes

A complete one-pan dinner featuring flaky salmon, crispy roasted potatoes, and tender asparagus with garlic and herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin-on
  • 1.5 lbs baby potatoes halved
  • 1 lb fresh asparagus trimmed
  • 3 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 lemon sliced into rounds
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill chopped
  • Lemon wedges for serving

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss halved potatoes with 1 tablespoon olive oil, salt, and pepper. Arrange on one side of the sheet pan.
  3. Roast potatoes for 12 minutes until they start to soften and lightly brown.
  4. Meanwhile, pat salmon fillets dry and season with oregano, paprika, salt, and pepper.
  5. Remove sheet pan from oven and add asparagus to the center, drizzling with 1 tablespoon olive oil.
  6. Place seasoned salmon fillets on the remaining space of the pan, drizzle with remaining olive oil.
  7. Scatter minced garlic over vegetables and top with lemon slices.
  8. Return to oven and bake 12-15 minutes until salmon flakes easily and potatoes are golden.
  9. Remove from oven and immediately sprinkle with fresh dill before serving with lemon wedges.

Notes

For crispier potatoes, use fingerling or small red potatoes. Salmon is done when it reaches 145°F internal temperature. Asparagus thickness will affect cooking time - thicker spears may need 2-3 extra minutes.