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Fork flaking filet of baked salmon with roasted potatoes and asparagus on sheet pan.

Sheet Pan Lemon Garlic Salmon with Potatoes and Asparagus

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Salmon + Marinade:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • ½ teaspoon coarse salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 4 (6-ounce) salmon fillets (see note)

Vegetables:

  • 1 ½ pounds red or yellow potatoes, cut into 1-inch of slightly smaller pieces
  • 1 ½ tablespoons extra virgin olive oil, divided
  • ¼ teaspoon coarse salt, plus a pinch more for sprinkling over the asparagus
  • Pinch black pepper
  • 1 pound asparagus, cut into 1 1/2-inch pieces

Optional Garnishes:

  • Fresh, chopped parsley
  • Lemon wedges or slices

Instructions 

  • Preheat oven to 425 degrees F. Place sheet pan in the oven.
  • In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, salt, oregano and basil. Place the salmon filets in a shallow dish and drizzle the marinade over the salmon, brushing or rubbing to coat the top of the salmon completely.
  • Place the salmon in the refrigerator.
  • Add the potatoes to a bowl and drizzle with 1 tablespoon of the olive oil, 1/4 teaspoon coarse salt and pepper.
  • Remove the sheet pan from the oven and scatter the potatoes in an even layer on one half of the sheet pan. Bake for 15 minutes.
  • Give the potatoes a good toss. Add the asparagus pieces across the top of the potatoes, drizzle lightly with a teaspoon of olive oil and sprinkle with a pinch of coarse salt.
  • Place the salmon filets in a single layer on the other half of the sheet pan. Drizzle any remaining marinade in the dish over the salmon.
  • Bake for 8 to 10 minutes until the salmon flakes easily with a fork (internal temperature should be 135 to 145 degrees F) and the asparagus is crisp-tender.
  • Remove the skin from the salmon, if needed, and serve the salmon with the roasted potatoes and asparagus. Garnish with fresh, chopped parsley and serve with lemon slices or wedges, if desired.

Notes

Salmon: Skin-on or skinless salmon can be used for this recipe (if using skinless salmon pieces, lightly oil the baking sheet before adding the salmon). 
Cooking Time: For more golden color on the potatoes (or if the potatoes are in larger than 1-inch pieces), add 3 to 5 additional minutes to the baking time for the potatoes before adding the salmon and asparagus.
I prefer the asparagus crisp-tender; if you like asparagus softer, add it to the potatoes and return the sheet pan to the oven for three to five minutes before adding the salmon.