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Sheet Pan Salmon and Asparagus

Are you looking for a simple dinner recipe that is ready in about 30 minutes and keeps clean up to a minimum? Then a sheet pan meal may just be your solution! By cooking everything on one pan, you have a healthy vegetable, protein, and carbohydrate for your meal all in one place.

Ensure you start your potatoes before everything else as they will take the longest to cook. Other than that, this recipe is flexible to what you have on hand. Substitute the asparagus for bell pepper or zucchini. If you don't have peewee potatoes, any others cut into small pieces will cook just as well. Make it work for you and your family's preferences and enjoy!

Sheet Pan Salmon and Asparagus
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Makes 4 servings

Preparation Time: 5 minutes

Cook Time: 30 minutes


*1 pound peewee potatoes, halved

*1 tablespoon olive oil

*Sprinkle of salt and pepper

*1 pound of salmon

*3 cloves garlic, minced

*2 teaspoons rosemary, minced

*3 tablespoons unsalted butter, melted

*1 large lemon, set aside 4 slice and juice the remainder

*1 bunch of asparagus, woody ends cut off


*Preheat oven to 400F.

*Toss potatoes with olive oil and a sprinkle of salt and pepper on a large baking sheet. Spread in an even layer and bake for 17 minutes.

*While the potatoes are baking, combine the melted butter with lemon juice.

*Move the potatoes over to one side of the baking sheet and place on the salmon and asparagus.

*Take half of the garlic and rub it into the salmon. Sprinkle the other half over the asparagus.

*Pour the melted butter and lemon juice over salmon and asparagus and sprinkle with salt and pepper.

*Return the baking sheet to the oven and cook for 8 minutes.

*Remove and add lemon slices over salmon and mix the rosemary into potatoes.

*Continue cooking for 3 more minutes.


Recipe Creator - Alina Gersib


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