Sheet Pan Salmon with Asparagus and Roasted Potatoes

Looking for a fast, flavorful dinner that’s also healthy? This Sheet Pan Salmon with Asparagus and Potatoes is a one-sheet, six-ingredient meal that takes under 30 minutes from start to finish and makes cleanup effortless.

Inspired by a quick Old Bay salmon I love, this version turns that simple fish into a full dinner by roasting salmon alongside tender asparagus and crispy potatoes. It’s ideal for busy weeknights when you want something satisfying without fuss.

Sheet Pan Salmon with Asparagus and Potatoes Ingredient Highlights

---

This recipe makes two generous servings and calls for 10 ounces of salmon, divided into two 5-ounce portions. Use fresh salmon when possible; if using frozen, thaw it overnight in the fridge or submerge the sealed bag in room-temperature water for about 45 minutes before cooking.

One bunch of asparagus is about 1 pound — fresh or previously frozen and thawed works fine. Honey gold potatoes are my preference here, but Yukon gold or red potatoes are great alternatives.

Old Bay is a classic seafood seasoning and pairs wonderfully with these ingredients, but any seafood-friendly seasoning will work if you don’t have it on hand.

Salmon with Asparagus and Potatoes Tips and Tricks

---

How to Prep for an Easy Sheet Pan Dinner

Potatoes store well in a cool, dry place and can also be refrigerated for longer shelf life. Asparagus stays fresh up to a week when stored upright in a jar with about two inches of water covering the stems; cover loosely and refrigerate.

Rinse or soak asparagus to remove any grit, then snap off the woody ends where the stalk naturally breaks. Save those ends for vegetable broth or compost. For potatoes, rinse, dry, and cut into bite-sized wedges. Halve each potato lengthwise and cut the halves into 2–3 pieces depending on size so pieces roast evenly.

Pat salmon dry with paper towels before seasoning; removing excess moisture helps the fish develop better texture and slightly crisp edges when roasted.

How to Cook Salmon and Vegetables on One Pan

Toss the potatoes, asparagus, and salmon with olive oil and Old Bay (or your chosen seasoning) so everything is evenly coated. Spread the potatoes on a large baking sheet in a single layer without overlapping; lining the sheet with foil speeds cleanup.

Potatoes take longer to get crispy, so start them first. Roast the potatoes at 425°F for 10 minutes, then remove the pan, give the potatoes a quick toss, and add the salmon (skin-side down) and asparagus. Brighten the fish and vegetables with fresh lemon juice just before roasting.

Return the sheet to the oven and roast for another 12–15 minutes, or until the salmon reaches 145°F internally and the vegetables are tender. If you prefer, use two sheet pans—one for potatoes and the other for salmon and asparagus—to avoid crowding.

Serving Your Sheet Pan Salmon, Potatoes, and Asparagus

Serve this dish straight from the sheet pan. A squeeze of fresh lemon over the top brightens the flavors, and a light sprinkle of Parmesan adds richness if you like. For a saucier option, pair it with a simple cream or garlic sauce.

How I Store and Reheat Roasted Salmon with Asparagus and Potatoes

Leftover potatoes and asparagus will keep up to 5 days in the refrigerator in an airtight container, and they can be frozen for up to a year. Thaw frozen vegetables overnight in the fridge before reheating.

Cooked salmon keeps 3–4 days refrigerated or up to 6 months frozen. To reheat, preheat the oven to 400°F and roast the leftovers for 10–15 minutes until heated through; no extra oil or seasoning is necessary.