The moment I slid that sheet pan into the oven, fragrant steam of butter, garlic, and lemon teased my senses—this is how Sheet Pan Salmon and Asparagus with Potatoes earns its place in my weeknight rotation. After three rounds of testing, I learned to halve the potatoes uniformly for even browning, dial back the honey just a touch to let the mustard shine, and rest the salmon briefly so juices redistribute.
Why You’ll Love Sheet Pan Salmon and Asparagus with Potatoes
- One-pan cleanup—minimal dishes, more time at the table
- Balanced blend of crispy baby potatoes and tender-crisp asparagus
- Sweet-tangy mustard-honey glaze that caramelizes beautifully
- Inspired by classic Mediterranean flavors for a nourishing meal
A Little Background
On a blustery spring evening I first paired salmon and asparagus—those tender green spears roasted alongside potatoes made for delightful contrast. In my initial test, the asparagus wilted too much, so I added it later in round two and found that 12 minutes at 425°F keeps it vibrant.
Key Ingredients for Sheet Pan Salmon and Asparagus with Potatoes
- Baby potatoes (1½ lbs): quarter or halve for even roasting; Yukon Gold works well.
- Olive oil (1½ tbsp): brings golden edges; use extra-virgin for flavor.
- Salmon fillet (1½ lbs): skin removed and portioned; wild-caught if possible.
- Dijon mustard (1 tbsp): adds tang; swap for whole-grain mustard for texture.
- Honey (1 tbsp): balances heat; reduce to 2 tsp if you prefer less sweetness.
How to Make Sheet Pan Salmon and Asparagus with Potatoes
- Preheat the oven to 425°F (220°C). In a bowl, toss halved baby potatoes with 1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp pepper. Spread them in a single layer on a foil-lined sheet pan and roast for 15–20 minutes until tender and showing golden edges.
- Meanwhile, whisk together 2 tbsp melted butter, 1 tbsp Dijon mustard, 1 tbsp honey, and 2 minced garlic cloves in a small bowl. Trim asparagus and pat salmon portions dry; season both with the remaining ¼ tsp salt and ⅛ tsp pepper.
- Remove the pan and push potatoes to one side. Arrange asparagus spears and salmon fillets skin-side down. Drizzle the mustard-honey mixture evenly over everything, then top salmon with thin lemon slices. Return to the oven and roast another 12–15 minutes until salmon flakes easily and asparagus is tender-crisp.
- Sprinkle with 2 tbsp chopped fresh parsley, let rest on the pan for 2 minutes to redistribute juices, then transfer to plates for serving.
Pro Tips & Troubleshooting
- Use a mandoline or sharp knife for uniform potato halves—I found ¾-inch pieces crisp fastest.
- If salmon seems underdone after 15 minutes, slide a fork into the thickest part and look for opaque flakes; give it 2–3 more minutes.
- Swap asparagus for green beans or broccolini in winter—adjust cooking by ±2 minutes for firmness.
- To double the recipe, use two pans and rotate them top-to-bottom halfway through roasting.
Storage & Make-Ahead Guide
Let leftovers cool no more than 2 hours at room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes or until warmed through—and always check salmon reaches 145°F internal temperature. For meal prep, toss potatoes with oil and seasonings ahead and store in the fridge; add salmon and asparagus fresh on roast day.
Serving Suggestions
Serve alongside a crisp green salad dressed with lemon vinaigrette or pile on quinoa tossed with fresh herbs. A dollop of herbed yogurt or tzatziki brings cool contrast to that rich, buttery glaze.
Frequently Asked Questions
- Can I use frozen asparagus? Yes—thaw thoroughly, pat dry, and add 1–2 extra minutes to roasting for crisp-tender results.
- How do I prevent potatoes from sticking to the pan? Line with foil or parchment and toss potatoes evenly in oil before roasting.
- What temperature should salmon reach? The FDA recommends 145°F internal temperature at the thickest point for safe eating.
- Can I make this gluten-free? Absolutely—just ensure your Dijon mustard has no hidden malt vinegar or gluten additives.
- Is this recipe good for meal prep? Yes—store components separately to maintain texture and reheat in the oven for best flavor.
- What’s the best way to reheat leftovers? A 350°F oven for 8–10 minutes keeps salmon flaky and potatoes crisp again.
Final Thoughts
Sheet Pan Salmon and Asparagus with Potatoes has become my go-to when I crave big flavors without hours in the kitchen. I love serving it with a squeeze of fresh lemon and watching how those glossy, mustard-honey-crusted fillets bring smiles around the table. Give it a whirl and share your tweaks below—I can’t wait to hear how it turns out!
More Recipes You’ll Love
- Asparagus Recipe – explore another simple method to roast asparagus to tender-crisp perfection
- Creamy Lemon Basil Salmon Skillet – enjoy a fresh herb and citrus spin on salmon with silky sauce
- Crab Shrimp Stuffed Salmon – treat yourself to an indulgent seafood-stuffed twist on salmon
- Walnut Maple Roasted Sweet Potatoes – pair your meal with sweet-savory roasted potatoes for seasonal flair
Sheet Pan Salmon and Asparagus with Potatoes
Ingredients
For the potatoes
- 1.5 pound baby Yukon or Gold potatoes quartered
- 1 tablespoon olive oil divided
- 0.5 teaspoon kosher salt divided
- 0.25 teaspoon freshly ground pepper divided
For the salmon and asparagus
- 1 pound asparagus trimmed
- 2 tablespoons melted butter
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 2 cloves garlic minced
- 4 fillets salmon 6-ounce each, skin removed
- 2 tablespoons fresh parsley chopped
- 4 slices lemon for topping (optional)
Instructions
For the potatoes
- Preheat the oven to 425°F. In a bowl, toss the quartered potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them in a single layer on a rimmed baking sheet and roast for 15 minutes.1.5 pound baby Yukon or Gold potatoes, 1 tablespoon olive oil, 0.5 teaspoon kosher salt
For the salmon and asparagus
- Meanwhile, whisk together melted butter, grainy mustard, honey, and minced garlic in a small bowl.1 pound asparagus, 2 tablespoons melted butter, 1 tablespoon grainy mustard
- Remove the pan and stir the potatoes. Push them to one side, then arrange asparagus and salmon. Drizzle with the remaining olive oil and season with the remaining salt and pepper.0.25 teaspoon freshly ground pepper, 1.5 pound baby Yukon or Gold potatoes, 1 tablespoon olive oil, 0.5 teaspoon kosher salt, 1 tablespoon honey
- Pour the mustard-honey mixture over the salmon and asparagus, then top each fillet with lemon slices.1 pound asparagus, 2 tablespoons melted butter, 1 tablespoon grainy mustard, 4 fillets salmon
- Return to the oven and roast for 12–15 minutes, until the salmon flakes easily and the asparagus is tender-crisp. Sprinkle with chopped parsley and let rest for 2 minutes before serving.1 tablespoon honey, 2 cloves garlic