Sheet Pan Salmon with Asparagus and Potatoes

Looking for a delicious and nutritious dinner in a flash? This Sheet Pan Salmon with Asparagus and Potatoes is a simple but mighty meal that requires just one baking sheet, 6 ingredients, and under 30 minutes.

With this simple sheet pan recipe, clean-up is a breeze, making this my go-to lazy meal when I still want a filling dinner. Inspired by my 15-Minute Old Bay Salmon, I thought: why not make a full meal out of this? I added some veggies to complete the dish.

Because as a busy mom and a foodie, sometimes you just need the simplest of dinner that still boasts bold flavor!

In this recipe you will learn how to prep salmon, asparagus, and potatoes for roasting, plus at which temperature and for how long to roast each to get the perfect texture!

Sheet Pan Salmon with Asparagus and Potatoes Ingredients

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Here’s everything you need:

• Salmon. This recipe was designed to generously feed two people, so it calls for 10 ounces of salmon, sliced into two 5-ounce portions. I used fresh salmon. If you’re using frozen salmon, make sure to allow it to thaw overnight in the refrigerator or add it to a bag and submerge the bag in room temperature water for about 45 minutes to defrost before using it for this recipe.
• Asparagus. One bunch of asparagus is approximately 1 pound. Fresh or frozen (thawed).
• Potatoes. Honey gold is my favorite but you can also use Yukon gold or red potatoes.
• Lemon. Citrus and salmon is a classically delicious pairing.
• Old Bay Seasoning. My go-to seafood seasoning! None on hand? Check out this article on Every Old Bay Seasoning Substitute.
• Olive Oil. To roast your veggies and salmon in to get that perfect crispy exterior.

Salmon with Asparagus and Potatoes Tips and Tricks

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Storing Potatoes and Asparagus Before Use

Potatoes have a long shelf life and typically stay fresh for several months when they are stored in a cool, dry place. You can store them in the refrigerator to get the longest shelf-life, but they’ll also keep for weeks just at room temperature.

Once you bring your asparagus home, you can easily keep it fresh for up to one week if stored properly.

Place the asparagus in a glass jar with their tips facing up. Then, fill the jar with about 2 inches of water so that the ends are completely submerged.

Place a reusable storage bag on top or just leave it as is and store the whole jar in your fridge until ready for use. This technique works with both purple asparagus and white asparagus as well!

Prepping Asparagus for Roasting

Asparagus tips have little grooves where grit or dirt can hide, so the best way to clean it is to actually soak it in water. Alternatively, you can rinse it with water.

Asparagus has notoriously rough or “woody” ends that are super tough to chew. You’ll definitely want to take those ends off before roasting it for the best texture on your asparagus.

But you don’t have to throw those ends out! You can save them in a freezer bag along with your other veggie scraps to make your own vegetable broth or you can instead compost them.

The best way to remove those ends is to simply snap them off. Hold the asparagus in between two clean hands and break them in two. The asparagus will naturally break right where the ends start to get woody.

Prepping Potatoes

As for the potatoes, all you have to do is rinse and dry them and chop them up into bite-sized pieces.

It’s important to chop the potatoes into smaller pieces to help them roast more quickly. I like to chop them in half longways first, then cut the halves into 2-3 more pieces each, depending on the size of the potato.

While they certainly do not have to be perfectly uniform, the more equal in size they are, the more evenly they will roast.

How to Prep Salmon for the Oven

Before you season the salmon, it’s best to remove excess moisture to get the best texture once it’s baked on the sheet pan with the asparagus and potatoes.

Place your salmon filets skin-side down and use a paper towel to lightly press down from the top to pat dry. Drying your fish will avoid a mushy texture and allow it to get a little crispy around the edges.

I usually make this recipe with fresh fish, but you can also easily use frozen! Just allow the salmon to thaw overnight in the refrigerator or add it to a plastic or reusable storage bag and submerge the bag in cold water for about 45 minutes to defrost.

Coat the Veggies and Fish in Olive Oil

Once the salmon, asparagus and potatoes are prepped, drizzle them with olive oil and toss to coat.

I keep them in separate bowls because we will be roasting the potatoes first, then adding the asparagus and salmon to the pan. Make sure to drizzle the olive oil on the asparagus, potatoes, and salmon.

Add the Old Bay Seasoning and Toss

Then, add the Old Bay Seasoning to all three as well. At this point, you’ll want to use clean hands to toss, to ensure that the veggies and fish have an even coat of oil and seasoning on all sides.

Roast the Potatoes First

Add the potatoes to a large 18 x 26-inch baking sheet and spread them out in an even layer, ensuring no two pieces are overlapping. For less cleanup, you can opt to line your baking tray with aluminum foil.

To get the potatoes nice and crispy, they will have to roast a little bit longer than the salmon and the asparagus. The best thing to do is to pre-roast them, before adding the salmon and asparagus to your sheet pan.

Add Lemon Juice to the Salmon

Citrus really brightens the flavor of fish, which is why you will often see seafood cooked in or served with lemon. This is because the acidity of the citrus balances out the naturally briny flavor of seafood.

That being said, using fresh lemon goes a long way in this simple salmon recipe! I highly recommend using a citrus squeezer to extract your fresh lemon juice.

If you don’t have a citrus squeezer, then just make sure to squeeze the lemon juice into a separate dish first so you have a chance to pick out any lemon seeds that accidentally fall into the juice.

Add about half of the lemon juice right on top of the salmon with the olive oil and seasoning. Then, add the rest to the asparagus.

Roast the Salmon, Asparagus, and Potatoes Together

After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven and toss the potatoes. Then, add the salmon and asparagus to the baking sheet with the half-roasted potatoes as pictured below.

Next, place it back in the oven and roast for an addition 12-15 minutes until the internal temperature of the salmon reaches 145°F.

Serving Your Sheet Pan Salmon, Potatoes, and Asparagus

This quick and easy sheet pan salmon dinner is ready to serve as is. If I’m feeling extra zesty, I’ll squeeze some fresh lemon juice over top of my meal or sprinkle on some Parmesan cheese.

If you want to spruce it up with some sauce, consider this Hearty Mushroom Gravy, White Wine Cream Sauce, or Cajun Cream Sauce.

How to Properly Store and Reheat Roasted Salmon with Asparagus and Potatoes

If you just have leftover sheet pan potatoes and asparagus, they will last in the refrigerator for up to 5 days in an airtight container. The leftover veggies can also be frozen for up to a year.

To thaw them from the freezer, transfer the frozen vegetables from the freezer to the refrigerator and let them rest there overnight.

As for leftover salmon, it will keep in the fridge in an airtight container for 3-4 days. If you want it to last longer, you can freeze cooked salmon for up to 6 months.

To reheat these leftovers, bring your oven up to 400°F and roast everything again as is (no need to add any extra oil or seasonings) for about 10-15 minutes until the veggies are heated thoroughly and the internal temp of the salmon reaches 145°F.