Sheet Pan Salmon and Vegetables

Lemon-herb salmon fillets roasted on one pan with baby potatoes and asparagus for an easy, healthy weeknight dinner. Serves 4.

Naturally gluten-freeDairy-freeHigh-proteinPaleoMediterraneanNo added sugar

Contains: fish. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 30 min
  • Total 45 min
  • Yield 4 servings
  • Level Easy

Updated

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Sheet pan of roasted salmon with lemon slices, asparagus and baby potatoes

A complete salmon dinner on one pan: the potatoes roast first, then the salmon and asparagus join them for the last 12 minutes so everything finishes together.

Lemon, garlic and dill keep it bright.

Instructions

  1. Roast the potatoes. Heat the oven to 425°F. Toss the potatoes with 1 tablespoon oil and 1/2 teaspoon salt and roast 15 minutes.
  2. Add the salmon and asparagus. Toss the asparagus with 1 tablespoon oil and a pinch of salt. Mix the remaining oil with the garlic, lemon juice, salt and pepper. Push the potatoes aside, add the asparagus and salmon, brush the salmon with the garlic oil and top with lemon slices.
  3. Roast. Roast 12 to 15 minutes, until the salmon flakes easily (145°F, the FDA safe minimum for fish).
  4. Serve. Sprinkle with dill and serve.

Nutrition per serving (estimated)

550Calories
25 gCarbohydrates
5 gFiber
20 gNet carbs
39 gProtein
33 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeDairy-freePaleo-friendlyMediterraneanNo added sugar

Tips

  • Choose fillets of even thickness so they cook at the same rate.
  • Swap the asparagus for green beans or broccoli.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 3 days. Eat the salmon cold over greens, or warm everything gently in a 300°F oven.

Questions about this recipe

How long does salmon take at 425°F?
About 12 to 15 minutes for 1-inch fillets.
Can I use frozen salmon?
Thaw first for even cooking.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or a dry rosé. Wine pairing guide

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