Baked Salmon Potatoes Asparagus (Print-Friendly Version)
Salmon, potatoes, and asparagus shine in this easy, wholesome, and delicious oven-baked sheet pan dinner.
# Ingredients You’ll Need:
→ Vegetables
01 -
1 1/2 pounds baby potatoes, halved
02 -
1 pound asparagus, ends trimmed
→ Salmon
03 -
4 salmon fillets (4 to 6 ounces each)
→ Fats and Oils
04 -
2 tablespoons olive oil, divided, plus extra for drizzling
05 -
2 tablespoons melted butter or additional olive oil
→ Aromatics and Seasonings
06 -
3 cloves garlic, minced
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
1 teaspoon dried oregano or dried dill
10 -
1 teaspoon Dijon mustard (optional)
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Citrus
13 -
1 lemon (half sliced, half for juicing)
# How to Make It:
01 -
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or lightly grease.
02 -
In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, garlic powder, paprika, oregano, salt, and pepper. Arrange potatoes evenly on prepared baking sheet and roast for 20 minutes.
03 -
Remove baking sheet from oven. Gently push potatoes to one side. Toss asparagus with a drizzle of olive oil, salt, and pepper, and spread alongside potatoes. Place salmon fillets in the center of the pan.
04 -
In a small bowl, combine 1 tablespoon olive oil or melted butter with minced garlic, Dijon mustard (if using), paprika, oregano, a squeeze of lemon juice, salt, and pepper. Brush mixture generously over salmon fillets. Top with lemon slices.
05 -
Return pan to oven and bake for 12 to 15 minutes, until salmon flakes easily with a fork and asparagus is just tender.
06 -
Garnish with chopped fresh parsley and a final squeeze of lemon juice. Serve immediately while hot.
# Extra Suggestions:
01 -
For even cooking, ensure salmon fillets are a consistent size and thickness.