Sheet Pan Salmon and Asparagus with Potatoes: Easy & Flavorful

An easy, flavor-packed dinner featuring salmon, asparagus, and potatoes, perfect for busy weeknights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

4 fillets Salmon Fresh or frozen works well
2 tablespoons Butter Melted
2 tablespoons Honey
1 tablespoon Dijon Mustard

For the Vegetables

1 bunch Asparagus Trimmed
1 pound Baby Red or Gold Potatoes Cut into quarters

For Seasoning

3 tablespoons Olive Oil
to taste Salt
to taste Pepper
2 teaspoons Italian Herb Blend Can substitute with equal parts dried thyme, parsley, oregano, and basil
1 teaspoon Garlic Powder

For Garnish

1 slices Lemon

Equipment

Large Rimmed Sheet Pan

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Toss quartered potatoes with olive oil, garlic powder, salt, pepper, and Italian herb blend. Spread on the sheet pan and bake for 10 minutes.
Nestle salmon fillets among the potatoes and lay trimmed asparagus alongside them.
Whisk together melted butter, honey, Dijon mustard, and Italian herb blend. Brush the mixture over the salmon fillets.
Drizzle remaining olive oil over the asparagus, season with salt and pepper, and slide lemon slices between the asparagus spears.
Bake for an additional 15 minutes until salmon is cooked through and flaky and asparagus is tender.
Let it rest for a few minutes before serving with any pan juices.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Cut ingredients into similar sizes for even cooking. Check salmon doneness with a thermometer to ensure it reaches 145°F.

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