Sheet-Pan Roasted Salmon & Vegetables Recipe
Introduction
This sheet-pan roasted salmon and vegetables recipe is a simple, flavorful meal perfect for busy weeknights. With tender baby potatoes, fresh asparagus, juicy cherry tomatoes, and perfectly cooked salmon, it’s all done on one pan for easy cleanup.
Ingredients
- 1 ½ pounds baby potatoes, halved
- Olive oil for drizzling
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper
- ¾ pound fresh asparagus, ends trimmed
- 12 ounces cherry tomatoes on the vine (or regular cherry tomatoes)
- 4 thick salmon filets
- 4 slices fresh lemon
- Seasoned garlic butter:
- 4 tablespoons melted butter
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
Instructions
- Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with about 2 tablespoons of olive oil, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and a few grinds of black pepper. Arrange the potatoes cut side down on a large 18×13 inch sheet pan. Roast for 20 minutes, until almost tender. If needed, use two sheet pans to avoid overcrowding.
- Step 2: While the potatoes roast, prepare the seasoned garlic butter by combining melted butter, minced garlic, Italian seasoning, and smoked paprika in a small bowl. Set aside.
- Step 3: After 20 minutes, remove the sheet pan from the oven. Push the potatoes to one side. Arrange the salmon filets, trimmed asparagus, and cherry tomatoes in a single layer on the pan. Generously brush everything with the seasoned garlic butter. Season the salmon with salt and pepper, then place lemon slices over each filet.
- Step 4: Return the pan to the oven and bake for another 12 minutes, or until the salmon is fully cooked and tender. Thicker filets may require a few extra minutes. Serve immediately and enjoy!
Tips & Variations
- Use different vegetables like green beans or bell peppers if asparagus isn’t available.
- For a smoky twist, add a pinch of smoked paprika directly to the potatoes before roasting.
- Make sure to space out the ingredients on the sheet pan to ensure even cooking and crisp edges.
- If you don’t have fresh lemon slices, a squeeze of fresh lemon juice after baking also brightens the flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the salmon. For best taste, enjoy this dish fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, but be sure to fully thaw the salmon before cooking to ensure even baking and proper texture.
What can I substitute for baby potatoes?
Small red potatoes, fingerling potatoes, or even sweet potatoes work well. Cut them into similar sizes for even roasting.
PrintSheet-Pan Roasted Salmon & Vegetables Recipe
A simple and flavorful sheet-pan dinner featuring perfectly roasted salmon fillets paired with tender baby potatoes, fresh asparagus, and juicy cherry tomatoes. This one-pan meal is enhanced with a seasoned garlic butter that adds a rich and savory touch, all baked to perfection in the oven for an easy and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables & Protein
- 1 ½ pounds baby potatoes, halved
- ¾ pound fresh asparagus, ends trimmed
- 12 ounces cherry tomatoes on the vine (or regular cherry tomatoes)
- 4 thick salmon filets
- 4 slices fresh lemon
Seasonings & Oil
- Olive oil for drizzling (about 2 tablespoons)
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
Seasoned Garlic Butter
- 4 tablespoons melted butter
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon smoked paprika
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with about 2 tablespoons of olive oil, ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and freshly ground black pepper to taste. Arrange the potatoes cut side down on a large 18×13 inch sheet pan. Roast them for 20 minutes until they are almost tender. If your pan is crowded, use two pans to ensure even cooking.
- Make Seasoned Garlic Butter: While the potatoes roast, prepare the garlic butter by combining melted butter, minced garlic, ½ teaspoon Italian seasoning, and ½ teaspoon smoked paprika in a small bowl. Set this flavorful butter aside.
- Add Salmon and Vegetables: After the potatoes have roasted for 20 minutes, remove the pan from the oven. Push the potatoes to one side, then arrange the salmon fillets, trimmed asparagus, and cherry tomatoes in a single layer on the sheet pan.
- Brush and Season: Generously brush the salmon, asparagus, and tomatoes with the prepared seasoned garlic butter. Season the salmon fillets with salt and pepper to taste, and place a slice of fresh lemon on top of each fillet to add brightness and acidity.
- Bake Until Done: Return the sheet pan to the oven and bake everything together for an additional 12 minutes, or until the salmon is fully cooked and tender. If your salmon fillets are thicker, they may require a few extra minutes to cook through.
- Serve: Once cooked, remove from the oven and serve immediately. Enjoy this wholesome, flavorful sheet-pan meal!
Notes
- If your sheet pan is crowded, use two pans for even roasting and cooking.
- Adjust cooking time for salmon thickness to ensure it is fully cooked but moist.
- For extra flavor, you can add fresh herbs like dill or parsley as a garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- This recipe works well with other vegetables such as green beans or bell peppers if desired.
Keywords: sheet-pan salmon, roasted vegetables, easy salmon recipe, one-pan dinner, healthy salmon dinner, roasted potatoes, asparagus, cherry tomatoes, garlic butter salmon
