why make this recipe
This sheet pan meal is fast and simple. You cook salmon, asparagus, and crispy smashed potatoes on one pan. It saves time and makes little cleanup. It is healthy and full of flavor.
introduction
This dish gives a full plate with protein, veggies, and potatoes in one bake. It works for weeknights and for guests. If you want another baked salmon idea with a different sweet and savory taste, try a similar crispy honey garlic-glazed salmon recipe.
how to make Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes
Follow simple steps to cook everything together. Boil and smash the potatoes first, then place them on the sheet pan with the seasoned salmon and asparagus. Roast until the salmon flakes and the asparagus is tender. Make the yogurt and dill sauce while the food bakes.
Ingredients :
- 4 salmon fillets
- 1 bunch asparagus
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 lemon (juiced)
- 1 teaspoon dried dill
- Salt and pepper to taste
- 1 cup yogurt (for sauce)
- Fresh dill (for garnish)
Directions :
- Preheat the oven to 400°F (200°C).
- Boil the potatoes in salted water until just tender, about 15 minutes. Drain and let cool slightly.
- While the potatoes are cooling, season the salmon fillets and asparagus with olive oil, lemon juice, dill, salt, and pepper.
- Smash the cooled potatoes gently and place them on the sheet pan. Drizzle with olive oil, and season with salt and pepper.
- Arrange the salmon and asparagus on the same sheet pan.
- Bake in the preheated oven for about 20 minutes, until the salmon is flaky and the asparagus is tender.
- While cooking, mix yogurt with fresh dill for the sauce.
- Serve the salmon and asparagus with crispy smashed potatoes and dill yogurt sauce.
how to serve Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes
Place one salmon fillet on each plate. Add a portion of smashed potatoes and a bundle of asparagus. Spoon the dill yogurt sauce over the salmon or serve it on the side. Add extra lemon wedges if you like.
how to store Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes
Let the food cool to room temperature. Put in airtight containers and keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or reheat in a pan on low heat. Do not freeze the salad-like yogurt sauce; store it separate in the fridge for up to 2 days.
tips to make Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes
- Use similar-size potatoes so they cook evenly.
- Dry the salmon with paper towel before seasoning to get a better crust.
- Spread the potatoes so they do not crowd; they crisp better with space.
- Check the salmon at 15 minutes if your fillets are thin.
- Add a little oil to the asparagus if it looks dry before baking.
variation (if any)
- Swap dried dill for fresh dill in the seasoning for brighter flavor.
- Use Greek yogurt mixed with a little garlic for a tangy sauce.
- Add cherry tomatoes to the pan for a sweet roasted note.
- Replace potatoes with small sweet potatoes for a different taste.
FAQs
Q: Can I use frozen salmon?
A: Thaw the salmon first in the fridge. Pat dry and season, then cook as directed.
Q: Can I make this without yogurt?
A: Yes. Serve with lemon wedges, a simple olive oil drizzle, or a store-bought tartar sauce.
Q: How do I know when the salmon is done?
A: The salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Q: Can I cook everything on two pans at once?
A: Yes. Use two pans if your sheet pan is crowded. This helps items roast evenly.
Q: Can I roast the potatoes longer for extra crisp?
A: Yes. Parbake the smashed potatoes at a higher heat for a few minutes before adding salmon and asparagus.
Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Healthy
Description
A quick and healthy sheet pan meal featuring salmon, asparagus, and crispy smashed potatoes.
Ingredients
- 4 salmon fillets
- 1 bunch asparagus
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 lemon (juiced)
- 1 teaspoon dried dill
- Salt and pepper to taste
- 1 cup yogurt (for sauce)
- Fresh dill (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Boil the potatoes in salted water until just tender, about 15 minutes. Drain and let cool slightly.
- Season the salmon fillets and asparagus with olive oil, lemon juice, dill, salt, and pepper.
- Smash the cooled potatoes gently and place them on the sheet pan. Drizzle with olive oil, and season with salt and pepper.
- Arrange the salmon and asparagus on the same sheet pan.
- Bake in the preheated oven for about 20 minutes, until the salmon is flaky and the asparagus is tender.
- Mix yogurt with fresh dill for the sauce while cooking.
- Serve the salmon and asparagus with crispy smashed potatoes and dill yogurt sauce.
Notes
Use similar-sized potatoes for even cooking and dry the salmon before seasoning for a better crust.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
