Description

This Sheet Pan Salmon and Asparagus with Potatoes is a wholesome, easy-to-make meal that combines tender baked salmon, roasted potatoes, and fresh asparagus all cooked together on a single sheet for maximum flavor and minimal cleanup. Perfect for busy weeknights or weekend dinners, it offers a delicious balance of protein, vegetables, and crispy potatoes with a tangy honey-mustard glaze.

Ingredients

Units Scale

Salmon and Vegetables

4 salmon fillets (about 6 ounces each)
1 pound asparagus, ends trimmed
2 pounds baby red or gold potatoes, quartered
3 tablespoons olive oil, divided
salt and pepper to taste
2 teaspoons Italian herb blend
1 teaspoon garlic powder
1/2 teaspoon Italian herb blend (additional for seasoning)
1/2 lemon, thinly sliced

Honey-Mustard Glaze

2 tablespoons butter, melted
2 tablespoons honey
1 teaspoon Dijon mustard

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Instructions

Preheat oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly greased.
Prepare potatoes: Toss the quartered potatoes with 2 tablespoons of olive oil, salt, pepper, garlic powder, and 2 teaspoons of Italian herb blend. Spread them evenly on the sheet pan and bake for 10 minutes to start cooking.
Prepare glaze: While potatoes start roasting, whisk together melted butter, honey, Dijon mustard, and ½ teaspoon Italian herb blend in a small bowl to create the honey-mustard glaze.
Arrange salmon and asparagus: After the initial 10 minutes, remove the pan from the oven. Place the salmon fillets on the pan, brush them generously with the honey-mustard glaze, then add the asparagus alongside. Drizzle the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Distribute lemon slices between the asparagus spears.
Bake the dish: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the salmon is cooked through (internal temperature of 145°F), potatoes are fork-tender, and asparagus is roasted.
Serve: Remove from oven, garnish with extra lemon slices if desired, and serve immediately for a flavorful and healthy meal.

Notes

Italian seasoning can be homemade by mixing equal parts dried thyme, parsley, oregano, and basil. Herbs de Provence can be used as a flavorful substitute.
For a cheesy twist, sprinkle ¼ cup Parmesan cheese over potatoes or asparagus before baking.
Adding 1 tablespoon of dried Ranch seasoning to potato mixture enhances flavor, especially for kids.
Leftovers can be stored in the fridge for up to 3 days and reheated easily for meal prep.

Nutrition

Serving Size: 1 plate
Calories: 520 kcal
Sugar: 15 g
Sodium: 380 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 34 g
Cholesterol: 90 mg