The Salmon, Potato, + Asparagus Sheet Pan Meal is everything you crave in a hearty, weeknight dinner: fresh, flaky salmon nestled beside golden baby potatoes and vibrant asparagus, all roasted together on a single pan for maximum flavor and minimal mess. With a tangy brush of Dijon, pops of warming spices, and a squeeze of lemon to finish, this dish is healthy comfort food at its finest. Whether it’s your first time making a sheet pan dinner or you’re a seasoned one-pan pro, this recipe guarantees a colorful, mouthwatering result that’s ready in under an hour and never fails to impress.

Salmon, Potato, + Asparagus Sheet Pan Meal Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Salmon, Potato, + Asparagus Sheet Pan Meal is chosen to bring balance: color, flavor, and texture, all working in harmony. You don’t need anything fancy; just a handful of classics and a few bold seasonings to make every bite memorable.

Salmon filets (2, 4–6 oz each): Choose thick, fresh, or previously frozen pieces for moist, fork-tender results and unbeatable flavor.
Dijon mustard (½ tbsp): Adds a punchy tang and gentle heat that complements the richness of salmon.
Asparagus (½ lb, ends trimmed): This spring green beauty brings freshness, snap, and vibrant color to the plate.
Baby potatoes (1 lb, quartered): Roasted until crispy and golden, they make this meal hearty and deeply satisfying.
Olive oil (3 tbsp, divided): Keeps everything juicy and helps those roasted edges develop irresistible crispness.
Garlic powder (½ tsp): A must for deep savory flavor—no chopping needed!
Onion powder (½ tsp, measured twice): Adds rounded, mellow sweetness that ties the dish together.
Paprika (½ tsp): Lends subtle warmth and a hint of gorgeous color.
Salt and pepper, to taste: Absolutely essential for highlighting every ingredient.
Lemon juice (from 1 lemon): A fresh squeeze at the end elevates everything—don’t skip it!

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

Step 1: Prep Your Oven and Pan

Start strong by preheating your oven to 400°F, which gives you that perfect combo of crispy edges and tender interiors. Line a large baking sheet with parchment paper—not only does it speed up cleanup, but it also helps your potatoes and veggies achieve that delicious golden crust.

Step 2: Mix Up the Seasonings

Grab a small bowl and stir together the garlic powder, onion powder, and paprika. (Bonus tip: throw in a sprinkle of dried oregano if you like a little earthiness!) Mixing the spices now guarantees they’ll coat everything evenly for flavor in every single bite.

Step 3: Season and Roast the Potatoes

In a large bowl, toss your quartered baby potatoes with 2 tablespoons of olive oil, half the seasoning blend, and a generous pinch of salt and pepper. Spread them out on the prepared sheet pan so they have room to brown. Pop them in the oven for 8 minutes—to start their journey toward crispy, golden perfection.

Step 4: Prep the Salmon and Asparagus

While the potatoes roast, brush your salmon filets with the Dijon mustard and add a sprinkle of salt and pepper. Trim your asparagus and get it ready for its big moment. When the timer goes, scoot the potatoes to one side, then nestle the salmon and asparagus onto the pan. Drizzle the remaining olive oil and seasoning over them, tossing the asparagus to ensure it’s evenly coated.

Step 5: Roast Everything Together

Return the sheet pan to the oven for 15 to 20 minutes, letting the flavors meld together as everything roasts. You’ll know it’s done when the potatoes are fork-tender, the asparagus is just-charred at the tips, and the salmon flakes easily with a fork (thinner filets may finish sooner, so watch closely!). Finish off with a squeeze of fresh lemon juice right before serving.

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

Garnishes

Give your Salmon, Potato, + Asparagus Sheet Pan Meal a final flourish! Try a sprinkle of chopped fresh parsley for herbal brightness, add a few thin lemon slices for citrusy aroma, or toss on a pinch of flaky sea salt right before serving to make every flavor pop.

Side Dishes

This dish is truly a complete meal, but if you’re looking to round out the table, consider a simple green salad with a zingy vinaigrette, a loaf of crusty bread to soak up the juices, or even a small bowl of herbed yogurt as a creamy, cooling dip alongside.

Creative Ways to Present

Embrace the one-pan beauty by serving the meal family-style right from the tray, or for a more elegant approach, plate the salmon atop a bed of potatoes with asparagus spears fanned alongside and an artful drizzle of olive oil and lemon. For weeknights, pack the leftovers into meal prep containers for easy, colorful lunches all week.

Make Ahead and Storage

Storing Leftovers

After indulging in your Salmon, Potato, + Asparagus Sheet Pan Meal, let everything cool slightly before transferring leftovers to airtight containers. Store in the fridge for up to 3 days—the flavors are just as delicious the next day, making lunch or quick dinners a breeze.

Freezing

If you’d like to freeze portions, separate the salmon from the veggies so the textures stay their best. Wrap the salmon tightly in foil or plastic before placing in a freezer bag, and do the same for the veggies. Frozen portions will keep well for 2-3 months. To maintain taste and moisture, thaw overnight in the fridge before reheating.

Reheating

To reheat, spread the meal out on a baking sheet and warm in a 325°F oven for about 10 minutes, until heated through. The salmon stays juicy this way, and the potatoes and asparagus regain some of their roasted crispness. Microwave reheating works for speed, but the oven is best for texture.

FAQs

Can I use another vegetable besides asparagus?

Definitely! While asparagus is classic for this Salmon, Potato, + Asparagus Sheet Pan Meal, you can substitute broccoli, green beans, or sliced bell peppers—just adjust roasting time slightly so everything is done together.

How do I know when the salmon is cooked perfectly?

The salmon flakes easily with a fork and turns opaque throughout when ready. Its internal temperature should reach 145°F. For thinner filets, check a few minutes early to avoid overcooking!

What if I don’t have Dijon mustard?

No Dijon? No problem! Swap in a little whole grain mustard or even regular yellow mustard for a milder flavor profile. The mustard adds zing, but a squeeze of lemon and a tiny bit of honey can nicely round things out too.

Can I double this recipe for a crowd?

Absolutely! Arrange everything on two pans to avoid overcrowding, and rotate the pans halfway through baking to keep the roasting even. This recipe scales easily and is a true showstopper for casual gatherings.

Why line the baking sheet with parchment paper?

Parchment paper keeps the Salmon, Potato, + Asparagus Sheet Pan Meal from sticking, makes cleanup a breeze, and ensures you get those beautiful golden bits without any stubborn cleanup afterward. It’s a small step that pays off big time!

Final Thoughts

I hope you give this Salmon, Potato, + Asparagus Sheet Pan Meal a spot in your weeknight rotation—it’s nourishing, gorgeous, and so easy to pull together. Every time I make it, I’m reminded how a few simple ingredients can transform into something truly special. Gather your sheet pan and get ready to enjoy a meal that’ll have you coming back for seconds!