Baked Salmon with Potatoes and Asparagus is a wholesome and elegant meal that brings together the richness of salmon, the earthiness of baby potatoes, and the crisp tenderness of asparagus—all roasted to perfection in the oven. It’s a go-to weeknight dinner that feels gourmet without requiring hours in the kitchen. The combination of flavors is light yet satisfying, making it perfect for those who are looking for a nutrient-rich and heart-healthy meal.
This recipe is not only easy to prepare but also incredibly customizable. Whether you’re cooking for one or preparing a family dinner, this baked salmon traybake is fuss-free, made in a single pan, and delivers maximum flavor with minimal effort. The garlic-lemon-butter drizzle enhances the natural flavors of the salmon and vegetables, making each bite taste fresh and zesty. It’s perfect for those following a Mediterranean diet, low-carb lifestyle, or anyone wanting to eat clean without sacrificing taste.
Ingredients Needed for Baked Salmon with Potatoes and Asparagus
For the Main Dish
• 2 salmon fillets (6 oz each, skin-on or skinless, depending on preference)
• 2 medium Yukon gold potatoes (or red potatoes), halved or quartered
• 1 bunch of fresh asparagus, tough ends trimmed
For the Marinade and Flavoring
• 2 tablespoons olive oil
• 1 tablespoon melted butter (optional, for richer flavor)
• 2 garlic cloves, minced
• Juice of 1 lemon (plus lemon slices for garnish)
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Optional Garnishes
• Chopped fresh parsley
• Lemon zest
• Grated Parmesan (for asparagus, optional)
Step-by-Step Instructions to Make Baked Salmon with Potatoes and Asparagus
Step 1: Prepare the Potatoes
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
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Wash and cut the potatoes into halves or quarters depending on size. Place them on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt, pepper, and a dash of paprika. Toss to coat and roast for 15 minutes to give them a head start before adding the salmon and asparagus.
Step 2: Marinate the Salmon and Prep the Asparagus
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While the potatoes are roasting, in a small bowl combine the remaining olive oil, melted butter (if using), minced garlic, lemon juice, oregano, paprika, salt, and pepper. Mix well.
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Place the salmon fillets on a plate or dish and spoon or brush half of the marinade over the top. Allow to marinate while you prepare the asparagus. Trim the woody ends of the asparagus and toss them lightly with a drizzle of olive oil and a pinch of salt and pepper.
Step 3: Assemble and Bake
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Remove the partially roasted potatoes from the oven. Push them to one side of the baking sheet. Place the marinated salmon fillets in the center and spread the asparagus along the remaining space.
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Drizzle the remaining marinade over the asparagus and salmon. Bake everything together for 12–15 minutes, or until the salmon flakes easily with a fork and the potatoes are fork-tender. Broil for the last 2 minutes if you want a golden crust on the salmon.
Variations
• Herb-Crusted Salmon: Add chopped fresh dill, thyme, or rosemary to the marinade for a more herbaceous finish.
• Parmesan Asparagus: Sprinkle grated Parmesan over the asparagus before baking for extra flavor and a crispy finish.
• Honey Mustard Glaze: Replace lemon juice with 1 tablespoon of Dijon mustard and 1 teaspoon of honey for a sweet-savory twist.
• Sheet Pan Mix-In: Add cherry tomatoes, red onions, or baby carrots to the baking sheet for more veggie variety.
COOKING Note
• Salmon cooks quickly, so it’s important to avoid overbaking. Depending on thickness, 12–15 minutes is ideal.
• Make sure your potatoes are par-roasted before adding the salmon to ensure even doneness.
• For extra crispiness on potatoes or salmon, finish with a quick 1–2 minute broil.
Serving Suggestions
• Serve with a dollop of garlic aioli or tzatziki for added richness.
• Pair with a chilled glass of Sauvignon Blanc or a citrusy sparkling water.
• Add a side salad with arugula, cherry tomatoes, and balsamic dressing for a fresh contrast.
Helpful Tips
• Pat the salmon dry before marinating to help the seasoning stick better and promote browning.
• Use parchment or foil on the baking tray to simplify cleanup and prevent sticking.
• Slice potatoes evenly to ensure they roast at the same rate.
• Make a double batch of the marinade to use as a drizzle after baking for more flavor.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving)
• Calories: 460
• Protein: 36g
• Sodium: 720mg
Note: Values may vary based on portion size and ingredients used.
Common Mistakes to Avoid
• Skipping pre-roasting the potatoes: They take longer than salmon to cook and will remain underdone if everything is baked together from the start.
• Overbaking the salmon: Salmon is delicate—watch for flaking at the thickest part as your cue it’s done.
• Crowding the pan: This causes steaming instead of roasting. Use a large baking tray to give ingredients space.
• Not seasoning enough: Potatoes and asparagus benefit from a generous seasoning layer for full flavor.
Conclusion
Baked Salmon with Potatoes and Asparagus is one of those magical meals that checks all the boxes—it’s quick, flavorful, nutritious, and beautiful on the plate. Whether you’re meal prepping for the week or preparing a special dinner, this dish provides balance and simplicity with gourmet flair. Roasting the trio together on one sheet pan means minimal mess and maximum flavor—a win for any home cook.
Salmon, known for its heart-healthy omega-3 fatty acids, pairs wonderfully with the starchiness of golden potatoes and the bright crunch of asparagus. Add in the zesty garlic lemon marinade, and you’ve got a recipe that’s both comforting and refreshing. Try this recipe once, and it’s bound to become a weeknight staple in your kitchen.
Frequently Asked Questions (FAQs)
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before marinating. Frozen salmon may release extra water, which can affect roasting results.
What’s the best way to reheat leftovers?
Reheat in a preheated oven at 300°F (150°C) for 8–10 minutes to maintain texture. Avoid microwaving, as it may dry out the salmon.
Can I substitute sweet potatoes?
Absolutely! Sweet potatoes add a lovely sweetness and pair well with the lemon and garlic flavors.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free. Just ensure any added condiments or garnishes (like mustard or sauces) are certified gluten-free if needed.
What other fish can I use?
You can use cod, halibut, or steelhead trout. Adjust cooking time based on thickness—thicker cuts may need a few more minutes.