This One-Pan Salmon and Asparagus dinner comes together with just minutes of prep and another 12 minutes of baking time. Dinners like this are why I don’t buy into “convenience” food. It’s so simple, so delicious, and so nourishing!
Contents
Easy Oven-Baked Salmon and Asparagus
I love simple dinners like this that make eating healthy a breeze, like this delicious salmon and asparagus recipe.
Salmon is a go-to of mine for quick dinners. Because it defrosts quickly, it doesn’t have to be planned ahead. This meal has a completely easy prep.
It bakes in the oven in about 12 minutes.
I turned this salmon and asparagus recipe into a flavorful meal by added baby potatoes, olives, and cherry tomatoes. Together is makes a full meal the whole family will enjoy – and everything cooks quickly!
This is versatile! If you don’t have cherry tomatoes and olives on hand, use sun dried tomatoes and bell peppers.
No potatoes? Serve this dish over rice or quinoa!
Baking the vegetables and salmon on one pan means this is the complete dinner, your main protein and side dish all in one!
What You’ll Need
- Wild-Caught Salmon Filets (I usually have frozen sockeye salmon, but whatever you buy will work! King salmon is another fav.)
- Fresh Asparagus (thin asparagus is always more tender!)
- Baby Potatoes (these need to be pre-boiled to cook quickly with the salmon and asparagus)
- Cherry Tomatoes
- Olives (kalamata, Castelvetrano, or even black olives)
- Olive Oil
- Sea Salt and Black Pepper (or your favorite seafood seasoning!)
- Fresh Lemon Slices (or simply sprinkle the finished dish with some lemon juice)
- Bonus: Add a sprinkle of fresh herbs, like dill, chives, or parsley, to liven up the dish.
How to Make Salmon and Asparagus
Step 1: Preheat oven to 450º F. Prepare a baking sheet with parchment paper and set aside.
Step 2: If using, boiled the baby potatoes for 15 minutes, until soft, and then slice them in half.
Step 3: Add the salmon, asparagus, baby potatoes, cherry tomatoes and olives to a large baking pan. Drizzle with olive oil, then season salmon and veggies generously with salt and pepper. Top the fish and vegetables with lemon slices.
Step 4: Bake the wild salmon and vegetables for about 12 minutes, or until fish is cooked through and easily flakes. Be careful not to overcook salmon, especially wild caught salmon, which is lower in fat and will dry out easily. The low cook time also ensures crisp asparagus.
How to Store Leftover Salmon and Asparagus
Once the salmon and vegetables have fully cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add to a skillet with a lid with a small amount of water. Reheat over medium heat for about 10 minutes. I avoid reheating fish in the oven because it will easily dry out.
Variations
No Potatoes? Simply omit the potatoes if desired. If you’d like to replace them with another starch, serve the salmon and asparagus over rice, quinoa, or pasta. It’s a delicious recipe regardless of your swap!
Other Fish: This recipe works great with another thick fish filets, like halibut or cod.
Other Vegetables: If you’d like a variety of vegetables for your sheet pan salmon dinner, choose veggies that cook quickly, like bell peppers, broccoli, cauliflower, red onions, or hearty greens like kale or bok choy.
Garlic Butter Salmon: If you LOVE garlic (like me!), combine 1-2 minced garlic cloves with 2 tablespoons of butter, and divide it equally on top of each piece of salmon prior to baking.
Add Flavor: My favorite ways to liven this up is to serve it with a spoonful of this Lightened Up Basil Walnut Pesto, or my favorite Soy Free Teriyaki Sauce. This healthy dinner is versatile!
Other Salmon Dinner Recipes
- Baked Pesto Salmon
- Canned Salmon Patties
- One-Pan Baked Mediterranean Salmon
- Blackened Air Fryer Salmon
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One-Pan Salmon and Asparagus
Equipment
- sheet pan
Ingredients
- 2 4-6 ounce salmon fillets wild caught preferrably
- 1 pound asparagus ends trimmed
- 1/2 pound baby potatoes boiled until soft
- 1 cup cherry tomatoes
- 1/2 cup olives Kalamata or black olives
- 2 tablespoons olive oil
- 1 lemon cut into thin slices
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450º F. Prepare a baking sheet with parchment paper and set aside.
- If using, boiled the baby potatoes for 15 minutes, until soft, and then slice them in half.
- Add the salmon, asparagus, baby potatoes, cherry tomatoes and olives to a large baking pan. Drizzle with olive oil, then season salmon and veggies generously with salt and pepper. Top the fish and vegetables with lemon slices.
- Bake the wild salmon and vegetables for about 12 minutes, or until fish is cooked through and easily flakes. Be careful not to overcook salmon, especially wild caught salmon, which is lower in fat and will dry out easily. The low cook time also ensures crisp asparagus.
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