Sheet Pan Salmon and Asparagus with Potatoes
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
571 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Salmon and Asparagus with Potatoes
Description
In this recipe, baby potatoes are first tossed with olive oil, salt, pepper, garlic powder, and Italian herb blend before roasting to develop a golden, tender texture. Salmon fillets and trimmed asparagus are then added to the same pan to roast through. A glaze made from melted butter, honey, Dijon mustard, and additional Italian herbs is brushed onto the salmon, which imparts a subtle sweetness and depth. Asparagus is drizzled with olive oil and garnished with lemon slices to enhance freshness and balance the richer salmon and potatoes.
The result is a harmonious combination of flavors and textures: flaky and buttery salmon with a caramelized glaze, crisp yet tender asparagus spears, and soft roasted potatoes with herbal notes. This dish is served straight from the oven and requires minimal cleanup due to the sheet-pan method.
Italian seasoning can be customized or swapped for Herbs de Provence for different flavor profiles. Adding parmesan cheese to the potatoes or asparagus before baking can introduce a cheesy dimension. The dish also keeps well refrigerated for up to three days, making it suitable for meal prep. For a variation, dried Ranch seasoning can be added to potatoes to appeal to children.
Ingredients
- 4 salmon fillets
- 1 pound asparagus ends trimmed
- 2 pounds baby potato quartered, red or gold
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- 2 teaspoons italian herb blend see note
- 1 teaspoon garlic powder
- 2 tablespoons butter melted
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon italian herb blend
- ½ lemon thinly sliced
Instructions
- Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.
- Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.
- Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
- Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.
Notes
- Italian seasoning is a mix of dried thyme, parsley, oregano, and basil; you can substitute Herbs de Provence for a different flavor.
- Adding 1/4 cup of parmesan cheese over potatoes or asparagus before baking adds a cheesy note.
- For a kid-friendly variation, try adding 1 tablespoon dried Ranch seasoning to the potatoes.
- This dish can be stored in the refrigerator for up to 3 days and reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 114mg | 5% |
| Potassium | 2043mg | 43% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 943IU | 19% |
| Vitamin C | 51mg | 57% |
| Calcium | 86mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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