Salmon, Potato, and Asparagus Sheet Pan Meal Recipe

why make this recipe

This sheet pan meal cooks salmon, potatoes, and asparagus together. It saves time, cuts dishes, and gives a healthy dinner in one pan. It works for busy nights and easy meal prep.

introduction

This recipe is simple and tasty. The salmon stays moist, the potatoes get golden, and the asparagus roasts quickly. If you want a easy dessert idea after this meal, try a date-filled oatmeal cookies recipe to keep things simple and homey.

how to make Salmon, Potato, and Asparagus Sheet Pan Meal Recipe

Preheat the oven and get a large baking sheet ready with parchment. Season the potatoes first and give them a head start in the oven. Then add the salmon and asparagus to finish roasting together. The Dijon on the salmon keeps it moist and adds a little tang. Roast until the potatoes are tender and the salmon flakes easily.

Ingredients :

• 2 salmon filets (4–6 oz each)
• ½ tbsp dijon mustard
• ½ lb of asparagus, ends trimmed
• 1 lb baby potatoes, quartered
• 3 tbsp olive oil, divided
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• ½ tsp paprika
• Salt and pepper, to taste
• Juice of 1 lemon

Directions :

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a small bowl, mix together garlic powder, onion powder, oregano, and paprika. Set aside.
3. In a large bowl, toss the potatoes with 2 tbsp olive oil, half of the seasoning mix, salt, and pepper. Spread on the baking sheet and bake for 8 minutes.
4. Brush salmon filets with Dijon mustard, salt, and pepper.
5. After 8 minutes, move the potatoes to one side of the pan. Add asparagus and salmon to the other side.
6. Drizzle with remaining olive oil, sprinkle with the rest of the seasoning mix, and toss the asparagus to coat.
7. Roast for 15-20 minutes until potatoes are tender and salmon is cooked.
8. Finish with a squeeze of lemon juice over the salmon and asparagus before serving.

how to serve Salmon, Potato, and Asparagus Sheet Pan Meal Recipe

Serve hot from the oven. Plate one salmon filet with a scoop of potatoes and a few asparagus spears. Add extra lemon wedges on the side. A simple green salad or steamed rice pairs well.

how to store Salmon, Potato, and Asparagus Sheet Pan Meal Recipe

Cool leftovers within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (300°F) for 8–10 minutes or in a microwave until warm. The asparagus will soften after storage but stays edible.

tips to make Salmon, Potato, and Asparagus Sheet Pan Meal Recipe

• Cut potatoes small and even so they cook through in the time given.
• Dry salmon with a paper towel before brushing mustard to help it stick.
• Toss asparagus lightly so it does not overcook. Add thin asparagus later if needed.
• Use a meat thermometer for salmon: 145°F in the thickest part is done.
• Space items on the pan so air flows and everything roasts, not steams.

variation (if any)

• Use sweet potatoes instead of baby potatoes; cut small and increase bake time slightly.
• Swap asparagus for green beans or broccoli.
• Add a sprinkle of parmesan to potatoes in the last 5 minutes for a crisp top.
• Use honey mustard or maple glaze on salmon for a sweeter finish.

FAQs

Q: Can I use frozen salmon?
A: Thaw it first. Pat dry, then follow the same steps. If frozen, it will not cook evenly.

Q: How do I know when salmon is done?
A: The salmon flakes easily with a fork and is opaque. A thermometer should read 145°F at the thickest part.

Q: Can I cook everything together from the start?
A: The potatoes need a head start to brown. Start them first, then add salmon and asparagus after 8 minutes.

Q: Can I make this for more people?
A: Yes. Use a larger baking sheet or two pans. Keep space between items so they roast well.

Q: Can I skip the Dijon mustard?
A: Yes. Brush the salmon with olive oil, lemon, or your favorite sauce instead.

Salmon, Potato, and Asparagus Sheet Pan Meal

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Paleo

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Description

A healthy and easy sheet pan meal featuring moist salmon, golden potatoes, and tender asparagus, all roasted together for a quick dinner.

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Ingredients

Scale 1x2x3x

• 2 salmon filets (4–6 oz each)
• ½ tbsp dijon mustard
• ½ lb of asparagus, ends trimmed
• 1 lb baby potatoes, quartered
• 3 tbsp olive oil, divided
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• ½ tsp paprika
• Salt and pepper, to taste
• Juice of 1 lemon

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Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Mix together garlic powder, onion powder, oregano, and paprika in a small bowl. Set aside.
3. Toss the potatoes with 2 tbsp olive oil, half of the seasoning mix, salt, and pepper in a large bowl. Spread on the baking sheet and bake for 8 minutes.
4. Brush salmon filets with Dijon mustard, salt, and pepper.
5. Move the potatoes to one side of the pan after 8 minutes. Add asparagus and salmon to the other side.
6. Drizzle with remaining olive oil, sprinkle with the rest of the seasoning mix, and toss the asparagus to coat.
7. Roast for 15-20 minutes until potatoes are tender and salmon is cooked.
8. Squeeze lemon juice over the salmon and asparagus before serving.

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Notes

For optimal results, cut potatoes small and even, and dry salmon before brushing mustard. Use a meat thermometer to check salmon for doneness.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 60mg