Sheet Pan Salmon Dinner

This Salmon Sheet Pan Dinner is an easy baked salmon recipe with potatoes & asparagus, and a creamy lemon butter sauce. Learn how to bake sheet pan salmon and veggies for the BEST easy meal - ready in 45 minutes!

Course Dinner, Main Course

Cuisine Comfort Food, Easy, Family Meal, Mexican, Weeknight Meal

Keyword Salmon sheet pan dinner

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 496kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the salmon:

4 salmon fillets
6 cloves garlic or 1 teaspoon garlic powder
2 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper use freshly cracked for best results
1/2 teaspoon smoked paprika
1 lemon juice and zest
1 teaspoon dried oregano optional
1 teaspoon olive oil

For the veggies:

1 lb asparagus or broccoli florets
1 lb baby potatoes
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
1-2 lemons juice and zest

For the lemon butter sauce:

1/3 cup melted butter
1/2 lemon juice and zest
3/4 teaspoon dried dill
1 pinch salt and pepper
1/2 teaspoon water
2 garlic cloves

Instructions

Preheat your oven to 400°F (200°C).
Mix the oregano, lemon juice and zest, paprika, pepper, salt, honey, pressed garlic, and olive oil.
Spread the seasoning paste on all sides of the salmon filets and set them aside to marinate.
If the salmon filets you're using don't have skin, slice another lemon and set it aside. You'll use the slices as a bed for your salmon when you bake it.
Wash the potatoes and asparagus. Snip off the ends of your asparagus.
In a large bowl, drizzle the olive oil, salt, pepper, garlic powder, and lemon juice and zest over the baby potatoes and asparagus and mix well.
To a large baking sheet, add the potatoes and bake at 400°F (200°C) for about 15 minutes.
After 15 minutes have passed, add the asparagus onto the pan and mix with the potatoes. Nestle the salmon filets between the veggies. If using skinless salmon filets, you can place them on a couple lemon slices. This will prevent the salmon from sticking to the pan and drying out too much.
Bake at 400°F (200°C) for another 10-15 minutes, until the salmon is cooked through (reaches an internal temperature of 145°F or 63°C) and the veggies are fork tender.

For the lemon butter sauce:

Melt the butter, press your garlic, zest and juice your lemon.
In a blender or food processor emulsify all the ingredients together.
Serve over the salmon and veggies.

Notes

Make-Ahead and Storage Instructions

To make this recipe ahead of time, or for storing leftovers, make the recipe as directed and store in an airtight container for up to 3 days.

Reheating Instructions

Reheat leftovers in a skillet on the stove with a splash of water until heated through, in the microwave, or on a sheet pan in the oven.

Nutrition