I love a one-pan dinner that feels special but takes almost no effort. This salmon, potato, and asparagus sheet pan meal hits that sweet spot. It roasts cleanly. It smells like comfort. You can relax and let the oven do the work. If you like simple weeknight dinners, this fits right in with my list of quick, easy low-carb meals when you trim the potatoes or swap them for extra veggies.

how to make Salmon, Potato, and Asparagus Sheet Pan Meal

Ingredients:
2 salmon filets (4-6 oz each)*, ½ tbsp dijon mustard, ½ lb of asparagus, ends trimmed, 1 lb baby potatoes, quartered, 3 tbsp olive oil, divided, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp onion powder, ½ tsp paprika, Salt and pepper, to taste, Juice of 1 lemon

Salmon, Potato, and Asparagus Sheet Pan Meal

Directions:
Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, mix together the garlic powder, onion powder, oregano, and paprika. Set aside.
In a large bowl, toss the potatoes with 2 tbsp olive oil, about ½ of the seasoning mix, and salt and pepper. Spread out on the baking sheet and bake for 8 minutes.
Meanwhile, brush the salmon filets with the Dijon mustard and salt and pepper.
After 8 minutes, push the potatoes to one half of the pan then add the asparagus and salmon to the other half of the pan and drizzle both with remaining olive oil and sprinkle with remaining seasoning mix. Toss asparagus to coat well.
Return to the oven for 15-20 minutes, or until potatoes are fork tender and salmon is cooked to your liking. Note if your salmon filets are very thin, they will cook much more quickly and may not need the full cook time and can be added to the pan later.

I sometimes start with a cozy soup when the weather is gray. This sheet pan meal pairs nicely with a bowl of bacon cheddar gnocchi soup for a true comfort-night dinner.

how to serve Salmon, Potato, and Asparagus Sheet Pan Meal

Serve the salmon hot from the oven. Squeeze the lemon over the fish and veggies. A simple green salad pairs well. For a fun dessert, try sourdough pecan pie oatmeal cookies. They add a sweet, homemade finish.

how to store Salmon, Potato, and Asparagus Sheet Pan Meal

Cool the leftovers to room temperature for no more than two hours. Store in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a low oven or in a skillet. The salmon reheats best over low heat to avoid drying out.

tips to make Salmon, Potato, and Asparagus Sheet Pan Meal

Trim the asparagus so it cooks evenly with the salmon.
Cut potatoes small so they become tender in the time listed.
Taste and season as you go. Add more lemon at the end if you like brightness.
If you end up with leftovers, you can repurpose the fish into other dishes. I often tuck flaked salmon into a batch of sourdough discard empanadas for easy lunches.
Use a rimmed baking sheet so juices don’t spill. A single layer helps everything roast, not steam.

variation (if any)

For a brunch spin, switch the salmon for smoked salmon and serve with fluffy sourdough discard pancakes and lemony crème fraîche.
If you want lower carbs, skip the potatoes and add more asparagus or roasted cauliflower.

FAQs

Q: How do I know when the salmon is done?
A: The salmon flakes easily with a fork. The flesh should look opaque. Use an instant-read thermometer if you have one. Aim for 125–130°F for medium-rare and 145°F for fully cooked.

Q: Can I use frozen asparagus or potatoes?
A: I don’t recommend frozen asparagus here. It releases a lot of water. Use fresh for best texture. You can use frozen potatoes if they are roasted first or are small par-cooked pieces.

Q: Can I swap seasonings?
A: Yes. Try lemon pepper, smoked paprika, or a little cayenne for heat. The method stays the same.

Salmon, Potato, and Asparagus Sheet Pan Meal

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