This salmon, potato, and asparagus sheet pan meal has become one of my favorite dinners because it feels both nourishing and effortless. I love how everything roasts together into a balanced, colorful meal with tender salmon, crispy potatoes, and fresh asparagus, all finished with bright lemon flavor. Cleanup is minimal, and the results are consistently satisfying.
Why You’ll Love This Recipe
I love this recipe because it checks all the boxes for a weeknight dinner. It is simple to prep, packed with protein and vegetables, and made on a single pan. I also appreciate that it fits many dietary needs since it is naturally gluten free, dairy free, soy free, and nut free. When I make this, it feels hearty enough for adults but still approachable for kids, which makes it perfect for family dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 salmon filets (4–6 oz each)
½ tablespoon Dijon mustard
½ lb asparagus, ends trimmed
1 lb baby potatoes, quartered
3 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon paprika
Salt and pepper, to taste
Juice of 1 lemon
Directions
I start by preheating the oven to 400°F and lining a large baking sheet with parchment paper. In a small bowl, I mix together the garlic powder, onion powder, oregano, and paprika, then set the seasoning aside.
In a large bowl, I toss the potatoes with 2 tablespoons of olive oil, about half of the seasoning mix, and salt and pepper. I spread them out on the baking sheet and bake them for about 8 minutes to give them a head start.
While the potatoes are in the oven, I brush the salmon filets with Dijon mustard and season them with salt and pepper. After the potatoes have baked for 8 minutes, I push them to one side of the pan. I add the asparagus and salmon to the other side, drizzle everything with the remaining olive oil, and sprinkle on the rest of the seasoning. I make sure to toss the asparagus so it is well coated.
I return the pan to the oven and roast everything for 15 to 20 minutes, until the potatoes are fork tender and the salmon is cooked to my liking. Right after removing the pan from the oven, I squeeze fresh lemon juice over the salmon and vegetables for a bright, fresh finish.
Servings And Timing
I usually make this recipe for 2 to 3 servings. Prep time takes about 15 minutes, cook time is around 25 minutes, and the total time comes to roughly 40 minutes from start to finish.
Variations
When I want to change things up, I sometimes swap the asparagus for green beans or broccoli. I also like adding sliced red onion or cherry tomatoes to the pan for extra flavor. If I want a little heat, I sprinkle in some red pepper flakes or add a pinch of smoked paprika for a deeper flavor.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. For reheating, I prefer warming everything in the oven at 350°F until heated through, as this helps the potatoes stay crisp. I also reheat gently in a skillet over medium heat when I want quicker results.
FAQs
When Do I Add The Lemon Juice?
I add the lemon juice right after the pan comes out of the oven. I find that this keeps the flavor fresh and prevents it from becoming bitter during roasting.
Can I Use Thin Salmon Filets?
I can use thin salmon filets, but I keep a close eye on them. Thinner pieces cook faster, so I sometimes add them to the pan a few minutes later than the vegetables.
Can I Use Another Type Of Potato?
I often use baby potatoes, but I also like Yukon gold or red potatoes. I just make sure to cut them into similar-sized pieces so they cook evenly.
How Do I Know When The Salmon Is Done?
I check the salmon by gently flaking it with a fork. When it flakes easily and looks opaque, I know it is ready.
Can I Meal Prep This Recipe?
I find this recipe works well for light meal prep. I store portions separately and reheat gently so the salmon stays moist.
Conclusion
This salmon, potato, and asparagus sheet pan meal is one of those recipes I come back to again and again. I love how simple it is while still feeling wholesome and flavorful. It is the kind of dinner that makes my evenings easier without sacrificing taste, and it always reminds me why sheet pan meals deserve a permanent spot in my rotation.
A wholesome and easy sheet pan meal featuring tender salmon, crispy roasted potatoes, and fresh asparagus, all seasoned and finished with bright lemon juice.
Ingredients
2 salmon filets (4–6 oz each)
1/2 tablespoon Dijon mustard
1/2 lb asparagus, ends trimmed
1 lb baby potatoes, quartered
3 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon paprika
Salt and pepper, to taste
Juice of 1 lemon
Instructions
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, combine garlic powder, onion powder, oregano, and paprika.
Toss quartered potatoes with 2 tablespoons olive oil, half the seasoning mix, salt, and pepper. Spread on baking sheet and bake for 8 minutes.
Meanwhile, brush salmon with Dijon mustard and season with salt and pepper.
After 8 minutes, push potatoes to one side of the sheet pan. Add asparagus and salmon to the other side.
Drizzle remaining 1 tablespoon olive oil over asparagus and salmon, then sprinkle with the rest of the seasoning. Toss asparagus to coat evenly.
Return sheet pan to oven and bake for 15–20 minutes, until potatoes are tender and salmon is cooked through.
Remove from oven and squeeze fresh lemon juice over salmon and vegetables before serving.
Notes
Swap asparagus for green beans or broccoli for variety.
Add red onion or cherry tomatoes for extra flavor.
Thin salmon filets cook faster—monitor closely.
Add red pepper flakes or smoked paprika for heat or deeper flavor.
