Why Make This Recipe

This Salmon, Potato, and Asparagus Sheet Pan Meal is a fantastic way to make a healthy dinner without spending too much time in the kitchen. It’s packed with protein, vitamins, and minerals, making it a perfect choice for a nutritious meal. The best part? You can cook everything at once on one pan, which means less cleanup for you after a long day.

How to Make Salmon, Potato, and Asparagus Sheet Pan Meal

Making this dish is easy and quick! Here’s a step-by-step guide on how to prepare it.

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 paprika
Salt and pepper, to taste
Juice of 1 lemon

Directions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, mix together the garlic powder, onion powder, and paprika. Set this aside.
In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, half of the seasoning mix, and salt and pepper. Spread the potatoes out on the baking sheet and bake for 8 minutes.
While the potatoes are baking, brush the salmon filets with Dijon mustard and season with salt and pepper.
After 8 minutes, push the potatoes to one half of the pan. Add the trimmed asparagus and salmon to the other half of the pan. Drizzle everything with the remaining olive oil and sprinkle the remaining seasoning mix over it. Toss the asparagus to coat well.
Return the pan to the oven and bake for an additional 15-20 minutes, or until the potatoes are fork tender and the salmon is cooked to your liking. Note: If your salmon filets are very thin, they will cook more quickly and may not need the full cook time. They can be added to the pan later if needed.

How to Serve Salmon, Potato, and Asparagus Sheet Pan Meal

This meal is best served hot right out of the oven. Arrange the salmon, potatoes, and asparagus on a plate, and squeeze fresh lemon juice over the top for extra flavor. It pairs well with a simple side salad or a glass of white wine.

How to Store Salmon, Potato, and Asparagus Sheet Pan Meal

If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 2 days. To reheat, simply warm them in the oven or microwave until heated through.

Tips to Make Salmon, Potato, and Asparagus Sheet Pan Meal

Feel free to adjust the seasoning to your liking. Adding herbs like thyme or rosemary can enhance the flavor.
Make sure to cut the potatoes into similar sizes for even cooking.
If you want to save time, you can prep the ingredients ahead of time and store them in the refrigerator until you are ready to cook.

Variation

You can switch out the vegetables based on what you have on hand. Broccoli or green beans could be great substitutes for asparagus. You can also replace the salmon with another protein, like chicken or shrimp, for variety.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just be sure to thaw it first before cooking.

2. What other vegetables can I use?
You can use bell peppers, carrots, or zucchini instead of asparagus. Just keep in mind that cooking times may vary.

3. How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork when it is done. If you have a food thermometer, the internal temperature should reach 145°F.