This salmon sheet pan dinner with tender roasted asparagus and crispy potatoes is an easy all-in-one meal, complete with a fresh and zesty lemon dill sauce.
Recipe Overview
Why you’ll love it: This salmon sheet pan dinner has a lot going for it: it’s easy to make, it tastes great, and clean up is a breeze!
How long it takes: just under an hour
Equipment you’ll need: sheet pan, large bowl
Servings: 2
Easy Salmon Sheet Pan Dinner With Asparagus
This salmon sheet pan dinner is a protein-packed, all-in-one meal that feels like a splurge but is actually super easy to make. This recipe has a juicy seasoned salmon filet, snappy asparagus, and tender potatoes roasted all in the same pan for a complete, satisfying family meal that you can make tonight! The sheet pan method leaves plenty of time to whip up a batch of fresh lemon dill sauce while your main and sides bake to perfection in the oven.
More One Pan Dinner Ideas
If you love the idea of dinner on one pan, be sure to browse through my list of 20+ sheet pan meals! Sheet pan dinners are fuss-free and clean-up is a breeze!Why You’ll Love This Salmon Sheet Pan Dinner
- Salmon dinner, but make it fancy. This salmon dinner is easy, delicious, and packed with protein. Plus, it looks pretty tempting on a plate. Did I mention it’s all cooked in one pan?
- Dinner for two. Around this house, we love low-effort, big-flavor salmon recipes like this pesto salmon in parchment paper and skillet salmon bites with hot honey. Baking your fish and sides all in the same pan makes things even easier, and this sheet pan dinner for two is perfect for a cozy night in.
- Lemon dill sauce. I couldn’t resist finishing off this dinner with a homemade lemon dill sauce. The lemony, creamy flavors pair perfectly with the fish, asparagus, and potatoes.
Ingredients You’ll Need
I’ll run through the ingredients for this sheet pan dinner to get you started. Look for complete instructions, measurements, and nutrition information on the recipe card below.
- Salmon – You can buy skinless fillets or salmon with the skin on, it’s up to you. If you are using frozen salmon, thaw it overnight in the fridge or follow the package instructions for thawing.
- Asparagus – Look for one small bunch, about 10 to 12 spears, depending on how thick the spears are. The asparagus should be dark green, fairly firm, and crisp, with tight buds.
- Baby Potatoes – For visual appeal, look for mixed-colored potatoes. If you can’t find the teeny potatoes, use larger ones and cut them in half or bite-size chunks.
- Olive Oil – Often used for roasting vegetables, olive oil adds flavor and has a good smoke point. If you prefer, substitute avocado or grapeseed oil.
- Garlic Powder, Salt, and Pepper – Simple seasonings for the salmon, asparagus, and potatoes. If you want to add more pizzazz, try my all-purpose seasoning instead.
- Greek Yogurt – Full-fat or nonfat, or you can use regular plain yogurt instead. Full-fat yogurt will naturally make a richer sauce than nonfat but you decide.
- Mayonnaise – The sauce is 1:1 yogurt and mayo. We tested the recipe a few ways and decided it tasted best with some added mayonnaise.
- Milk – You’ll need just a bit to thin the sauce to your liking.
- Fresh Lemon Juice – Lemon, dill, and salmon just go together so well! The lemon juice gives the sauce a bright and tangy profile. Another recipe we love is baked lemon salmon with dill.
- Fresh Dill – Don’t you just love fresh dill? I like to put a “dill bouquet” in a jar on my kitchen counter so I can inhale that wonderful scent whenever I walk by. If you can’t find fresh dill, dry dill can be substituted. Use less, 2 teaspoons instead of 2 tablespoons.
What is a Sheet Pan?
If you don’t own one of these pans, put it on your must-have list. I use mine several times a week. A sheet pan is a baking pan that is 13 x18 inches with a one inch rim.
How To Make a Salmon Sheet Pan Dinner
One Pan, Different Cooking Times
Since potatoes take longer than salmon, and asparagus cooks in no time at all, you’ll have to add them to the pan in stages. Although everything is roasted in one pan, you’ll need to add the ingredients at different times so everything turns out properly cooked.
- Prepare the seasoning. Begin by whisking together a seasoning blend of garlic powder, salt, and pepper.
- Roast the potatoes. Add the potatoes to a bowl with olive oil and ⅓ of the seasoning mix. Toss the potatoes until they are well coated with the oil, then arrange them in the pan. Roast the potatoes at 400ºF for 10 minutes.
- Season the salmon. While the potatoes are roasting, prep the salmon. Rub the top with oil and season with another ⅓ of the seasoning.
- Bake. Take the sheet pan with the potatoes out of the oven, and add the salmon to the pan. Place it back into the oven (still at 400ºF) for 10 more minutes.
- Add the asparagus. Meanwhile, season the asparagus with olive oil and the last of the seasoning mix. Remove the pan from the oven once again, and this time, arrange the asparagus on the pan and return it to the oven.
- Bake again. Bake the whole sheet pan for 5 to 10 minutes longer, or until the fish and veggies are done to your liking.
Make the Lemon Dill Sauce
I haven’t forgotten about the sauce! Make the lemony dill sauce during the “break times”, or before you get started. It’s up to you. To make the sauce:
- Combine. Add all the ingredients to a bowl.
- Mix. Whisk everything until smooth.
- Serve! Plate the salmon, arranging the potatoes and asparagus to the side. Give the whole meal a generous drizzle with lemon dill sauce. Garnish with extra dill, if you like, and dig in.
Tips for Success
These are my tips for the best salmon sheet pan dinner:
- Wondering how much salmon to buy? This recipe makes two servings, so you’ll need the appropriate amount of salmon. One serving of salmon is about three to four ounces, but I tend to err on the generous side and figure about five ounces each.
- Follow the recipe as written. This ensures that all of your ingredients cook to the right doneness. Start with the potatoes since they take the longest to get tender, then add the salmon, and finally, the asparagus.
- Test the salmon for doneness. Salmon is done cooking when the flesh flakes easily with a fork. The internal temperature should read 145ºF on an instant-read thermometer.
- Line the pan. If you want, line a sheet pan with parchment paper for extra easy cleanup.
Make This Salmon Dinner Your Own
Salmon and vegetables have plenty of flavor on their own, but there are plenty of other ways to adapt this salmon dinner, too. Try these ideas:
- Not a fan of asparagus? Substitute green beans. They take a little longer to cook so you can add them to the pan with the salmon.
- Different salmon. Make this recipe with BBQ salmon or baked salmon with lemon, or try a variation with a crisp breading, like this almond-crusted salmon or a walnut-crusted salmon sheet pan dinner.
- Instead of the baby potatoes, try sweet potatoes, diced into bite-sized pieces.
- Try a different sauce. Homemade chimichurri with loads of parsley and garlic is fantastic with this dinner. Fresh-tasting tzatziki (cucumber yogurt sauce) is an amazing topper, too. Of course, good ol’ ranch dressing can stand in as a sauce, too, and no one will complain.
- Don’t want to turn your oven on? Try air fryer salmon! It’s easy and delicious.
What To Serve With Salmon
Pretty much any vegetable goes well with salmon, and asparagus is only the tip (spear?) of the iceberg. Green vegetables are always a good choice, such as roasted broccoli or quick-cooking sugar snap peas. Or, try green bean recipes like these green beans almondine, or roasted green beans with parmesan and basil. Still have room for dessert? Lemon meringue pie cookies (just for two!) are a perfect ending to this meal.
To get a head start on dinner, make the sauce the night before. Refrigerate it until you’re ready to use it and give it a good stir before serving. The asparagus can be washed and trimmed ahead of time, too.
- Fridge. Store any leftover salmon and veggies airtight in the fridge for up to 2 days. The salmon and veggies can be stored together, but keep leftover dill sauce in a separate container.
- Reheat. Reheat the salmon in the microwave or in the oven and add the sauce afterward.
Turn your leftovers into an easy salmon salad. Add the leftover ingredients to a plate of your favorite greens, such as leaf lettuce or spinach. Add a few chopped tomatoes and drizzle with the leftover sauce. So good! Leftover salmon also tastes great served over a spring orzo salad or arugula salad.
Free Meal Plans
Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #11 or Meal Plan #62. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
More One-Pan Recipes
Salmon Sheet Pan Dinner With Asparagus
Ingredients
Sheet pan meal:
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- ¼ teaspoon garlic powder
- 2 cups halved baby potatoes (or diced potatoes)
- 4 teaspoons olive oil, divided
- 10 ounce salmon fillet (skin on or skin off is okay)
- 10 to 12 spears asparagus, washed and trimmed (enough for 2 people)
Lemon dill sauce:
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons minced fresh dill
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
- 1 tablespoon milk, more if necessary
Instructions
- Preheat oven to 400°F. If desired, line a rimmed baking sheet with parchment paper or spray pan lightly with nonstick cooking spray. In a small bowl, combine salt, pepper, and garlic powder.
- Toss potatoes with 2 teaspoons olive oil and about a third of the salt and pepper mixture. Spread potatoes on prepared sheet pan and roast for 10 minutes.
- Meanwhile, rub salmon with 1 teaspoon olive oil. Sprinkle on a third of the salt and pepper mixture.
- When potatoes have cooked for 10 minutes, remove pan from oven, stir potatoes, and add salmon.
- Return to oven and cook for another 10 minutes.
- Meanwhile, combine asparagus with 1 teaspoon olive oil and remaining salt and pepper mixture.
- Add asparagus to sheet pan and cook for an additional 5 to 10 minutes or until fish is cooked through (we like an internal temperature of 145ºF), potatoes are tender, and asparagus is crisp tender.
- While asparagus is roasting, mix sauce ingredients: yogurt, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper. Thin as needed with milk. Sauce can be prepped ahead of time and refrigerated.
- Serve salmon, potatoes, and asparagus with lemon dill sauce.
Notes
- Thin asparagus spears will take less time to roast than thicker spears.
- Green beans or broccoli can be substituted for asparagus. Since they take longer to cook, put them on the baking pan with the salmon.
- Instead of the salt, pepper, and garlic powder, substitute 1 teaspoon of my all-purpose seasoning.
- Recipe updated 8/1/2022.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I love salmon, especially crusted! Thanks for this recipe, it’s on my to do list now.
Thank you Ed! I hope you love this recipe.
This sounds awesome! I’m a HUGE salmon fan and cook it often. I only like to eat high-quality and/or wild salmon, which can be so tough to find at a decent price. This herb-crusted salmon looks delightful :)
Thanks Sues! I hope you love it!