One-Pan Salmon and Asparagus

A white plate shown with salmon, asparagus, potatoes, tomatoes, and olives.

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A simple one-pan dinner the whole family will love! Make this dinner for two, or double it for a family of 4. Veggies, potatoes, and salmon cook together into a delicious and nutritious meal.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Servings:

Calories: 484kcal

Author: Michelle Miller

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.

Video

Notes

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!

Nutrition