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Sheet Pan Salmon and Asparagus with Potatoes

Sheet Pan Salmon and Asparagus with Potatoes

A simple one-pan dinner of tender asparagus, crispy baby potatoes, and flaky salmon glazed in a sweet-tangy mustard-honey sauce, ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 27 minutes
Resting Time 2 minutes
Total Time 39 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 442 kcal

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

Notes

Potatoes can be prepped up to a day ahead and stored in the refrigerator.
Leftovers keep well in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through.

Nutrition

Serving: 1servingCalories: 442kcalCarbohydrates: 16g
Keyword asparagus, one pan, potatoes, salmon, sheet pan
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