Sheet Pan Salmon and Asparagus with Crispy Potatoes
This dish pairs golden-baked sheet pan salmon with smooth, garlicky mashed potatoes. The asparagus are tossed with olive oil, lemon, and herbs until crisp and caramelized, then layered over mashed potatoes for a warm, satisfying salad-bowl-style meal.
⏳Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the potatoes:
500 g (about 1 lb) baby potatoes, halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
For the salmon and asparagus:
4 salmon fillets (about 150–180 g each), skin-on or off
1 bunch asparagus, trimmed
2 tbsp olive oil
2 cloves garlic, minced
1 lemon (½ sliced, ½ for juice)
1 tsp dried oregano (or Italian seasoning)
Salt and black pepper, to taste
Optional garnish:
Fresh parsley, chopped
Lemon wedges for serving
Instructions
1. Preheat Oven:
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Roast the Potatoes:
Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread evenly on the baking sheet (cut side down).
Roast for 15–20 minutes, until golden and almost tender.
3. Prepare Salmon & Asparagus:
While potatoes roast, mix olive oil, minced garlic, lemon juice, oregano, salt, and pepper in a small bowl.
Drizzle half of this mixture over the salmon fillets.
Toss the asparagus in the remaining half.
4. Add to Sheet Pan:
Remove potatoes from oven. Push them to one side of the pan.
Place salmon fillets and asparagus on the same sheet.
Add lemon slices over the salmon.
5. Roast Everything:
Return to oven and roast for 10–12 minutes, or until salmon is flaky and cooked through, and asparagus is tender.
6. Serve:
Sprinkle with fresh parsley and a squeeze of lemon.
Serve hot with the crispy potatoes on the side.
Notes & Tips
Crispier potatoes: Start roasting them 5–10 minutes longer before adding the salmon and asparagus.
Add flavor: A drizzle of balsamic glaze or a spoon of herb yogurt sauce adds a nice Mediterranean touch.
Alternative veggies: Green beans or broccoli also work beautifully.
Check doneness: Salmon is ready when it flakes easily with a fork (internal temp ~135°F / 57°C).
Frequently asked questions FAQ
Q: Can I use frozen salmon?
Yes — just thaw it fully and pat dry before seasoning to prevent sogginess.
Q: Can I use sweet potatoes instead?
Absolutely. Just slice them thin to match cooking time.
Q: Can I make it dairy-free or gluten-free?
Yes — it’s naturally gluten-free and dairy-free!
⚡ Nutritional Information
Calories: 420 kcal
Protein: 35 g
Carbs: 22 g
Fat: 22 g
Fiber: 4 g