I’ve created a simple and satisfying sheet pan meal featuring tender roasted salmon, crispy potatoes, and perfectly cooked asparagus. It’s a wholesome, balanced dinner that comes together easily with minimal cleanup—just what I need on a busy evening.

Why You’ll Love This Recipe

I love this meal because it’s fast, healthy, and full of flavor. The salmon stays juicy with a buttery, herb-infused finish, the potatoes roast up golden and crisp, and the asparagus adds a fresh, vibrant touch. It’s everything I want on one pan.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin on or off)
baby potatoes or Yukon golds, halved or quartered
fresh asparagus, trimmed
olive oil
garlic, minced
lemon juice and zest
fresh or dried herbs (thyme, dill, parsley)
salt and pepper
optional: grated Parmesan for topping

directions

I preheat the oven to 400°F and line a sheet pan with parchment paper or foil for easy cleanup.
I toss the halved potatoes with olive oil, garlic, salt, pepper, and a pinch of herbs, then spread them on the pan and roast for 15–20 minutes.
While the potatoes cook, I season the salmon with olive oil, lemon zest, herbs, salt, and pepper.
I trim the asparagus and toss it with a little oil, salt, and pepper.
After 15–20 minutes, I move the potatoes to one side of the pan, then add the salmon fillets and asparagus to the remaining space.
I return the pan to the oven and roast for another 12–15 minutes, or until the salmon is flaky and the asparagus is tender-crisp.
I finish with a squeeze of fresh lemon juice over everything and a sprinkle of Parmesan if I’m feeling fancy.

Servings and timing

Servings: Makes 4 servings
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

I use green beans, broccoli, or zucchini instead of asparagus.
I swap salmon for trout, cod, or chicken breast.
I add a honey-mustard or garlic-butter glaze to the salmon.
I toss in cherry tomatoes for extra color and flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything gently in the oven or a skillet. I avoid microwaving the salmon to prevent it from drying out.

FAQs

Can I use frozen salmon?

Yes, I thaw it completely and pat it dry before seasoning and baking.

How do I know when the salmon is done?

I check that it flakes easily with a fork and is opaque in the center. Internal temperature should reach 145°F.

Can I make this meal ahead of time?

Yes, I prep all ingredients and store them separately, then assemble and bake when ready.

What’s the best way to keep the asparagus from overcooking?

I choose thicker spears and add them only during the last 12–15 minutes of cooking.

Can I use sweet potatoes instead?

Absolutely. I just cut them small and start roasting them earlier since they take a bit longer to cook than baby potatoes.

Conclusion

This salmon, potato, and asparagus sheet pan meal is one of my favorite no-fuss dinners. It’s fresh, filling, and full of vibrant flavor. I love that it all roasts together, saving time and dishes, while still delivering a balanced and beautiful meal.