Sheet Pan Salmon and Potatoes

Sheet Pan Salmon and Potatoes: A Nutritious Delight

Serves: 4
Time: 10 minutes prep, 25 minutes cooking
Cooking Time: 25 minutes


  • 4 salmon fillets
  • 1 lb small red potatoes, halved
  • 1 lb asparagus spears
  • 1 lemon, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh dill for garnish


  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a large bowl, combine the halved red potatoes, minced garlic, olive oil, dried oregano, salt, and pepper. Toss to coat evenly.
  • Spread the potatoes evenly on the baking sheet, leaving space for the salmon and asparagus.
  • Bake the potatoes for 15 minutes, or until they start to soften.
  • Season the salmon fillets with salt, pepper, and a squeeze of lemon juice.
  • Push the partially cooked potatoes to one side of the baking sheet and place the salmon fillets on the other side. Lay lemon slices on top of the salmon.
  • Bake for an additional 10 minutes.
  • In the same bowl used for the potatoes, toss the asparagus with a little olive oil, salt, and pepper.
  • Add the asparagus to the baking sheet beside the salmon and potatoes. Return to the oven for 10-15 more minutes, or until the salmon is cooked through and the asparagus is tender.
  • Garnish with fresh dill and serve immediately.

Nutrition Facts:

Note: Nutrition information is approximate and may vary based on specific ingredients used.

  • Calories: 350
  • Protein: 29g
  • Carbohydrates: 20g
  • Fat: 18g
  • Fiber: 4g


  • Customize this dish with your favorite seasonings and herbs.
  • Opt for wild-caught salmon for an extra boost of omega-3 fatty acids.

Allergy Warning:

  • Please be aware of individual allergies when using this recipe. Check the ingredients and ensure they are safe for all diners.
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