One-Pan Baked Salmon with Potatoes & Asparagus – Easy, Healthy & Delicious!
This one-pan Baked Salmon with Potatoes and Asparagus is the ultimate weeknight dinner! Tender salmon fillets, crispy roasted potatoes, and perfectly cooked asparagus come together with garlic butter and fresh herbs for a flavorful, nutrient-packed meal. Minimal prep, easy cleanup, and restaurant-quality taste—this recipe is a must-save for busy nights or cozy weekends. Ready in under an hour and bursting with heart-healthy goodness!
Equipment
- Large sheet pan
- Parchment paper or foil
- Mixing bowls
- Basting brush
- Meat thermometer (optional)
Ingredients
- 4 salmon fillets (skin-on or skinless, 1–1.5 inches thick)
- 1 lb baby potatoes (Yukon Gold or red), cut into 1-inch chunks
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil
- 2 tbsp melted butter
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- Zest of 1 lemon
- 1 tsp fresh rosemary (or thyme)
- Salt and pepper to taste
- Optional: parsley for garnish, balsamic glaze or honey mustard drizzle
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
- Prep potatoes: Toss chunks with 2 tbsp olive oil, salt, pepper, and rosemary. Spread evenly on the pan and roast for 20–25 minutes.
- Make marinade: Mix melted butter, garlic, Dijon mustard, and lemon zest in a small bowl.
- Add salmon and asparagus: Remove pan from oven. Nestle salmon fillets among potatoes. Toss asparagus with remaining olive oil and arrange around salmon.
- Brush salmon with marinade. Season asparagus lightly with salt and pepper.
- Bake for 12–15 minutes, until salmon flakes easily and asparagus is tender.
- Broil for 2–3 minutes for a golden finish. Watch closely to avoid burning.
- Garnish with parsley and optional glaze. Serve immediately.
Notes
- Salmon doneness: Internal temp of 125–130°F yields moist, flaky fish.
- Vegetable swaps: Try broccoli, green beans, or zucchini. Adjust roasting time accordingly.
- Make it spicy: Add chili flakes or smoked paprika to the marinade.
- Meal prep tip: Store in airtight containers and reheat gently in a low oven.
- Seasonal twist: Use spring asparagus and fresh herbs for peak flavor.