Sheet Pan Salmon with Veggies is an easy oven baked dinner that's healthy, high protein, and made on one pan for easy cleanup. It works well for weeknight dinners when cooking needs to stay simple.
The potatoes get a head start in the oven so everything finishes cooking at the same time. The lemon butter salmon stays tender while the asparagus cooks perfectly alongside it. Here's how to make it step by step.
Things to Know Before Making Sheet Pan Salmon with Veggies
- Roast the potatoes first so they become tender by the time the salmon finishes cooking
- Pat salmon dry before seasoning to help it roast instead of steam
- Thicker asparagus works best since thin stalks cook very quickly
- Broil for 1 to 2 minutes at the end for extra color on the salmon
I've been creating high protein, healthy recipes for readers since 2018.
If you're looking for more sheet pan dinner ideas, you'll want to try my Sheet Pan Chicken Thighs and Sweet Potatoes, Sheet Pan Rainbow Chicken, and Sheet Pan Chicken Fajita Meal Prep.
Ingredients Overview
- Salmon fillets: Fresh or thawed salmon fillets both work well, or substitute steelhead trout if preferred
- Baby potatoes: Halved baby potatoes roast evenly, Yukon gold potatoes can also be used
- Asparagus: Trim the woody ends before roasting, or swap with green beans or broccolini
- Olive oil and butter: Avocado oil can replace olive oil, or use all olive oil instead of butter if preferred
- Lemon zest and lemon juice: Fresh lemon gives the best flavor and helps keep the salmon moist
- Seasonings: Garlic powder, salt, and black pepper keep the seasoning simple and versatile
- Optional garnishes: Fresh parsley and lemon wedges work well for serving
Full ingredient amounts are listed in the recipe card below.
How to Make Sheet Pan Salmon with Veggies
Step 1: Roast the Potatoes
Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil. Toss the potatoes with olive oil and seasonings, then spread them across one side of the pan. Roast for 10 minutes to give them a head start.
Step 2: Prepare the Salmon
Add the salmon fillets to a mixing bowl and toss gently with melted butter, lemon juice, lemon zest, garlic powder, salt, and pepper. Let the salmon sit while the potatoes finish their first roast.
Step 3: Add the Vegetables
Remove the pan from the oven and push the potatoes to one side. Arrange the salmon fillets on the pan and place the asparagus alongside them. Drizzle the asparagus with olive oil and season lightly.
Step 4: Finish Baking
Spoon any remaining lemon butter mixture over the salmon. Return the pan to the oven and bake for 15 to 18 minutes, or until the salmon flakes easily and the potatoes are tender.
Step 5: Optional Broil
Broil for 1 to 2 minutes at the end if desired for extra color. Watch closely so the salmon does not overcook.
Substitutions and Variations
- Swap asparagus for green beans, zucchini, or broccolini
- Use steelhead trout instead of salmon
- Add red pepper flakes for extra heat
- Use only olive oil for a dairy-free version
- Try sweet potatoes instead of baby potatoes
What to Serve With Sheet Pan Salmon with Veggies
Serve this one pan salmon dinner with quinoa, cauliflower rice, or a simple side salad. It also pairs well with roasted Brussels sprouts, garlic green beans, or cucumber salad for an easy healthy meal.
Storage and Freezing
Refrigerate leftovers in an airtight container for 3-4 days. Reheat at 350°F until warmed through. Freeze for up to 3 months and thaw in the fridge before reheating.
FAQs
What vegetables work best with sheet pan salmon?
Asparagus, green beans, zucchini, and broccolini all roast well alongside salmon. Just adjust cooking times slightly depending on thickness.
How do I know when salmon is done baking?
The salmon should flake easily with a fork and reach an internal temperature of 145°F. Avoid overcooking to keep it tender.
More Easy Sheep Pan Recipes
- Sheet Pan Roasted Vegetables
- Oven Baked Balsamic Chicken Breast & Veggies
- 25 Healthy Sheet Pan Dinners
Recipe
Easy Sheet Pan Salmon with Potatoes
Ingredients
- 4 salmon fillets (about 5 to 6 ounces each)
- 1 ½ pounds baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil, divided
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- Zest and juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnish: lemon wedges, chopped fresh parsley
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil.
- Toss the halved potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread them across one side of the sheet pan and roast for 10 minutes.
- In a mixing bowl, gently toss the salmon fillets with melted butter, lemon juice, lemon zest, garlic powder, salt, and pepper.
- Remove the sheet pan from the oven and push the potatoes to one side. Add the salmon fillets and arrange the asparagus alongside them.
- Drizzle the asparagus with the remaining olive oil and season lightly with salt and pepper.
- Spoon any remaining lemon butter mixture over the salmon and return the pan to the oven.
- Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
- Optional: broil for 1 to 2 minutes at the end for extra color before serving.
Notes
- Roast potatoes first so everything finishes cooking evenly
- Green beans or broccolini work well instead of asparagus
- Thicker salmon fillets may need an extra minute or two
- Broil briefly at the end for more color
- Reheat gently to keep the salmon from drying out
Nutrition
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