Sheet Pan Salmon with Crispy Potatoes and Asparagus
This post may contain affiliate links. Please read our disclosure policy.
Sheet pan salmon is a complete meal with crispy roast potatoes, tender asparagus, and delicious salmon. You’ll love that it’s cooked in one pan, which makes clean-up a breeze!
Sheet pan salmon is one of my go-to dinner recipes. It’s easy to make, always tastes great, and the one-pan cleanup is hard to beat.
The key to great sheet pan salmon is not overcooking the fish. Potatoes take about 30–40 minutes to roast, while salmon only needs 8–10 minutes, so don’t add everything to the pan at once. Let the potatoes roast until they’re soft and just starting to crisp, then add the salmon. This timing ensures both the salmon and potatoes finish perfectly.
Sheet pan salmon variations
The easiest way to add variety to your sheet pan salmon is to switch up the veggies. Sheet pan salmon and broccoli is another favorite of ours. Here are a few more great combos:
- Cauliflower. Add it to the pan at the same time as the potatoes.
- Brussels sprouts. Goes on the pan with the potatoes.
- Green beans. Add them with the salmon.
- Peppers and onions. Put them onto the pan about 20 minutes after the potatoes.
What to serve with sheet pan salmon
The beauty of this recipe is that you don’t need to serve anything with it; it’s an all-in-one meal! But we’ll often throw together a simple green salad (usually just a few handfuls of arugula) tossed with our lifesaving lemony dressing.
Here are a few other salad recipes that go well with sheet pan salmon:
Store and reheat
Store: Cooked salmon should be kept in the fridge and eaten within 3 days.
Reheat: We’re not big fans of reheated fish, so we serve any leftover salmon cold on top of a salad. If you want to reheat your leftovers, gently warm the fish on the stovetop. You want to warm it up, but not cook it.
Sheet Pan Salmon with Crispy Potatoes and Asparagus
Ingredients
- 1 ½ lb mini potatoes (cut in half)
- 1 tablespoon + 1 teaspoon olive oil (divided)
- 1 tablespoon Italian seasoning
- ¾ teaspoon EACH: salt and pepper
- 4 fillets salmon
- 1 lb. asparagus (tough ends snapped off – see notes)
- 4 slices lemon
Personal Favorite Seasoning
- ½ teaspoon EACH: sweet paprika, garlic powder, onion powder, chili powder, coconut sugar, and oregano.
Lemon Thyme Seasoning
- zest from 1 lemon, 1 teaspoon fresh thyme leaves, and a squeeze of lemon when the salmon comes out of the oven.
Garlicky Seasoning
- 1 teaspoon Italian seasoning, 2 finely minced garlic cloves, and 1 thinly sliced lemon.
Chili Lime Seasoning
- 1 teaspoon chili powder, ½ teaspoon garlic powder, and zest from 1 lime.
Rosemary Seasoning
- 1 finely minced garlic clove, 1 teaspoon minced fresh rosemary, and 1 thinly sliced lemon.
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Put the potatoes on a large baking sheet and toss them with 1 tablespoon of oil, Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of pepper. Roast for 30 minutes, or until they are almost fully cooked.1 ½ lb mini potatoes, 1 tablespoon Italian seasoning
- Remove the pan from the oven and push the potatoes to the side. Add the salmon fillets to the middle of the pan and season with one of the salmon seasonings options. Add the asparagus to the pan and toss with the remaining teaspoon of oil and ¼ teaspoon of salt and pepper. Top the asparagus with lemon slices and put the tray back into the oven.4 fillets salmon , 1 lb. asparagus, 4 slices lemon
- Continue to bake until the salmon is cooked (140 degrees Fahrenheit), about 8-10 minutes.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was the best way to make salmon! The family loved it and I loved how easy it was to make and clean up. Thanks so much!