Sheet Pan Salmon and Asparagus with Potatoes
First, Let Me Set the Scene
If I’m being honest, sheet pan salmon and asparagus with potatoes is the exact kind of dinner I whip up when I’ve had one of those days. You know the kind—when the laundry’s multiplied, the dog tracked in mud, and my energy’s drifting south. My mum used to throw together something similar on rugby nights; the air always had this lemony-garlicky smell that made coming home feel like the best part of the day (though she somehow always burned at least one potato, so consider this an improvement!).
Why This Little Sheet Pan Number Totally Works
I make this when I can’t be bothered to stand at the stove for ages (or when I want something colourful enough to look like I made an effort—ha). My family practically fights over the crispy-edged potatoes (I mean, same), and the salmon’s so easy you could probably make it in your sleep. Seriously, the only remotely tricky bit is not overcooking the asparagus. Oh, but if you accidentally leave it in a bit long, it’ll just be extra roasty, which honestly isn’t the worst thing that could happen. Plus, it’s kind of a superhero for using up wilting veg from the bottom of the fridge.
Grab These Ingredients (and Sub What You’ve Got)
- 4 salmon fillets (wild or farmed — totally your call, though my uncle always says wild is worth the quid)
- About 500g new potatoes, cut small-ish (Honestly, any potato works. I’ve even used sweet potatoes in a pinch, though they go a bit softer)
- 1 bunch asparagus, ends snapped (Broccolini steps in just fine if asparagus is crazy-priced)
- 2-3 cloves garlic, minced (pre-minced works, too—nobody’s grading your effort)
- Zest and juice of 1 lemon (Bottled lemon juice sort of works if all else fails)
- 2-3 tbsp olive oil (or, in emergencies, melted butter…once I even used avocado oil and lived to tell the tale)
- Salt and pepper (just use whatever’s at hand)
- Sprinkle of chili flakes (optional; my partner picks them off anyway)
- Handful of fresh dill or parsley (seriously, dried is fine)
So Here’s How I Actually Make It
- Right, preheat your oven to 425°F (220°C)—yes, properly hot. Trust me, don’t skip the preheating, even if like me, you’re a bit impatient some nights.
- Toss your chopped potatoes with about half the olive oil, a good sprinkle of salt, pepper, and half the garlic. Spread them out on a big baking tray (I use the biggest I have so things aren’t crowded—otherwise, they sort of steam and get weirdly floppy).
- Pop the potatoes in for 15-20 minutes. Give ’em a shake halfway through—I always forget but it does help the crispiness!
- Snuggle the salmon fillets on the pan with the potatoes (skin side down, unless you accidentally forget, which really isn’t a disaster). Layer the asparagus around them, drizzle the whole lot with remaining oil, garlic, lemon zest, juice, and that optional chili.
- Back in the oven for another 12-15 minutes—enough that the salmon flakes at the edges but is still a bit glossy in the center (I used to OVERcook it like a maniac; don’t do that).
- Scatter over chopped dill or parsley before serving—or honestly, skip if you’re in a ‘herbs-are-effort’ mood. Your secret’s safe with me.
Notes I Wish Someone Had Told Me
- Potatoes: Smaller = crispier, but if you’re in a rush just whack them in chunkier and leave them a few mins longer. Sometimes I use whatever’s sprouting under the sink—not proud, but it works.
- Don’t stress if your salmon comes out a bit wonky in shape. It’s sheet pan dinner, not a beauty contest.
- I find it’s actually tastier with a slightly undercooked center; but that’s totally up to you!
Stuff I’ve Tried (Not All Winners!)
- Once swapped salmon for trout—worked brilliantly. Catfish? Not so much, just got a bit mushy.
- Added cherry tomatoes once. Looked pretty but turned the pan into a splash zone. Clean-up was…memorable.
- For a dairy kick, I once scattered feta on top at the last minute—kids called it ‘fancy fish’.
Equipment: What You Actually Need
- Baking sheet or tray—can use two if yours are small, or just squash everything into one and accept potato cuddles
- Sharp knife for potatoes (though a blunt one builds character, or so my dad says)
- Mixing bowl (or, and I do this sometimes, just toss everything directly on the tray—less washing up wins every time)
Storage—But It Rarely Lasts Long
In theory, leftovers keep happily in the fridge for up to 2 days, tucked into a container. But honestly, the only way we ever have leftovers is if a child is mysteriously off fish that night. Cold salmon is brilliant flaked into salads the next day—check this salad for inspiration. That said, the asparagus gets a bit sulky if you reheat it too much.
How I Love to Serve This
Honestly, I like it straight from the tray. But if you want to dress it up a smidge, a simple green salad or a blob of garlicky yogurt dip alongside is grand. Oh, and buttered peas if you want more green on green (my gran insisted this made it ‘proper’ supper food). Sometimes I sneak in a wedge of bread just to mop up the lemony pan juices. Heaven!
If I Could Do It Again (Pro-ish Tips)
- I once rushed the potato step and barely preheated the oven—ended up with sad, sweaty taters. Lesson learnt: hot oven, friends.
- Don’t skip shaking the pan halfway through—the little crispy bits you get are so worth it.
- Try not to multitask so much you forget the lemon zest (done it; regretted it)
Questions I Actually Get Asked
- Can I use frozen salmon? Yep, just thaw it first—otherwise you’ll get weirdly watery fish. (Tried cooking straight from frozen, and it sort of…steams not bakes?)
- Is it really necessary to use fresh herbs? Eh, it’s nice, but dried are just fine. Actually, I sometimes skip them altogether if I’m out.
- What if I don’t have a big enough tray? You can cook everything in two smaller trays, or just crowd things—in which case, add a few extra minutes to the cook time, but you’ll forfeit some crispiness.
- How do I know if my salmon is done? It should flake easily at the edges but still look a bit glossy in the middle (I used to poke it far too much—honestly, let it be!)
- Mine came out a bit dry, what happened? May’ve cooked it too long or oven ran hot. Next time, start checking a couple mins earlier. Or use a thermometer if you’re fussy, but I never do.
Tiny Side Note Just Because
There was this one time I dropped half the tray on the kitchen floor mid-flip, and you better believe I shouted every British swear I know. Worth it though, because the half I salvaged tasted even better. Or maybe I was just hungrier?
Btw, if you’re into making quick sauces to go on top (I highly recommend!), check out this 5-min herb sauce—not traditional, but, wow, it’s good here too.
Ingredients
- 4 salmon fillets (about 1.5 lbs total)
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 lemon, sliced
- Salt and black pepper, to taste
Instructions
-
1Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
-
2Toss the halved baby potatoes with 2 tablespoons olive oil, half of the minced garlic, Italian herbs, salt, and black pepper. Spread them on the sheet pan and roast for 15 minutes.
-
3While potatoes roast, drizzle the salmon fillets and asparagus with remaining olive oil and garlic. Season with salt and pepper.
-
4After 15 minutes, remove the sheet pan and push potatoes to one side. Arrange salmon fillets and asparagus on the pan. Top salmon with lemon slices.
-
5Return pan to oven and roast for 10 minutes, or until salmon is cooked through and asparagus is tender.
-
6Serve immediately with extra lemon wedges if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
