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Sheet Pan Salmon and Asparagus with Potatoes

A delicious and nutritious one-pan meal featuring salmon, asparagus, and potatoes that comes together quickly, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the main dish
  • 4 fillets salmon fillets
  • 1 pound asparagus, ends trimmed
  • 2 pounds baby red or gold potatoes, quartered
For seasoning and flavoring
  • 3 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian herb blend divided
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1/2 lemon thinly sliced
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a mixing bowl, toss the quartered potatoes with 2 tablespoons of olive oil, salt, pepper, garlic powder, and 2 teaspoons of Italian herb blend.
  3. Arrange the seasoned potatoes on a large sheet pan and bake for 10 minutes.
Cooking
  1. While the potatoes bake, arrange the salmon fillets and asparagus on the same sheet pan after the initial baking time.
  2. In a separate bowl, whisk together the melted butter, honey, dijon mustard, and 1/2 teaspoon of the remaining Italian herb blend.
  3. Brush this mixture onto the salmon fillets to give them a rich flavor.
  4. Drizzle the asparagus with the remaining tablespoon of olive oil, season with salt and pepper, and place thin lemon slices between the asparagus stalks.
  5. Return the sheet pan to the oven and bake everything for an additional 15 minutes, until the asparagus and potatoes are fork-tender and the salmon is cooked through.
  6. Serve immediately to enjoy this balanced and heart-healthy meal.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For freezing, place cooled components in a freezer-safe container for up to two months.