If you’re trying to increase your omega 3 intake then this sheet pan salmon dinner is a great way to start. It’s a low fuss, easy to prep and easy to cook dinner that tastes like you put more effort in then you really did. The perfect mid-week meal!
Love a sheet pan dinner? Try my Quick and Healthy Sheet Pan Moroccan Chicken or my Tray Bake Mediterranean Pasta Sauce.
What I Love About This Salmon and Asparagus Sheet Pan
- easy prep – this recipe takes just 15 minutes of prep time, perfect for when you want a healthy dinner on the table fast.
- easy clean up – using one pan means minimal clean up, great for those nights where you just can’t be bothered.
- allergy friendly – this recipe is gluten-free, egg-free and nut-free and can easily be dairy-free (see the post for suggestions).
Ingredients Notes and Substitutions
Make this delicious dinner with just a handful of easy to find, simple ingredients. Here’s what you will need to make this Salmon and Asparagus Sheet Pan, including ingredient notes and any possible substitutions. Find the ingredient quantities in the recipe card at the bottom of this post.
- salmon fillets – I have used wild caught salmon for this recipe as it is better for your health and better for the environment then most farmed salmon. Whatever is available and accessible for you is fine though.
- fresh lemon juice
- dijon mustard
- extra virgin olive oil – I always opt for and recommend extra virgin olive oil as it is less processed and higher in antioxidants and phytonutrients.
- honey – honey can be swapped for pure maple syrup.
- sea salt flakes – I’ve used sea salt flakes, if you’re using finely ground sea salt then use less than what the recipe recommends.
- baby potatoes – I’ve used a waxy baby potato as waxy potatoes make for delicious roasting potatoes. If you can find quite small baby potatoes then you won’t need to cut them up. The ones I found were a bit bigger so I cut them into smaller pieces – either halves or quarters depending on the size. Basically, you just want bite-sized pieces.
- asparagus – asparagus can be swapped for another quick-cooking vegetable like green beans or
- zucchini – you can swap zucchini for golden squash.
- parmesan cheese – if you’re dairy free then you can leave out the parmesan cheese or swap it for a teaspoon or so of nutritional yeast for that umami flavour.
How to Make Sheet Pan Salmon and Asparagus
I love a sheet pan dinner! Being able to throw everything onto one pan and letting the oven do the rest of the work is honestly the best. Let me show you just how easy this sheet pan recipe is!
Line a large baking sheet with parchment paper and preheat the oven to 180°C/356°F conventional.
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First, make the marinade by adding the lemon juice, dijon mustard, olive oil, honey and salt into a medium bowl and whisk until well combined and smooth. Pour about half of the sauce into a small bowl or dish and set aside. To the medium bowl of marinade add minced garlic and stir through. Then add the salmon fillets, coating all of the fillets well in the marinade. Cover and refrigerate.
Add the potatoes and zucchini rounds to a large bowl along with the finely grated parmesan, garlic powder, salt, cracked black pepper and olive oil. Toss everything well to combine and then tip out onto the lined baking tray. Spread the vegetables out into an single layer and place into the oven to roast for 30 minutes.
After 30 minutes, remove from the oven and use a spatula to push all of the zucchini and potatoes up to one end of the pan. Place the asparagus into the centre of the pan in an even layer and then the pieces of salmon. Place the tray back into the oven for 10 minutes.
Remove from the oven and serve warm with the reserved marinade to drizzle over the vegetables.
Prep ahead tip: to get a head start on dinner you could make marinade the salmon the morning of or night before cooking.
Storage
Store the leftover salmon and vegetables in an airtight container in the fridge for up to 3 days. Reheat before eating.
What to serve with Sheet Pan Salmon and Asparagus
Sheet Pan Salmon and Asparagus with Parmesan Potatoes
Equipment
- Medium Mixing Bowl
- Sharp knife
- Chopping Board
- Garlic mincer or microplane
Ingredients
Lemon Dijon Salmon
- 4 fillets salmon
- 30 ml lemon juice
- 30 ml extra virgin olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt flakes
- 1 teaspoon honey
- 1 clove garlic, minced
Parmesan Potatoes & Zucchini
- 500 grams baby potatoes, halved
- Cracked black pepper , to taste
- ½ teaspoon sea salt flakes
- ¼ cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon olive oil, extra virgin
- 2 bunches asparagus, woody ends removed
Instructions
- Preheat the oven to 180°C/356°F (conventional). Line a large sheet pan with parchment paper.
- To make the marinade, add the lemon juice, olive oil, Dijon mustard, ½ teaspoon sea salt and honey to a medium mixing bowl and whisk to combine. Transfer about half of the marinade to a small bowl, cover and set aside. Add the minced garlic into the medium mixing bowl and whisk to combine. Add the salmon fillets to the medium mixing bowl and toss to coat in the marinade. Cover and refrigerate.
- Add the potatoes and zucchini rounds to a medium bowl along with one tablespoon of extra virgin olive oil, finely grated parmesan cheese and sea salt flakes and cracked black pepper. Toss to combine. Tip the seasoned vegetables out onto the sheet pan and spread out into an even layer. Place into the oven to bake for 30 minutes.
- After 30 minutes, remove the tray from the oven and push the vegetables up to one end, making enough space for the salmon and asparagus. Lay the asparagus onto the centre of the tray and salmon fillets at the end of the tray and place the sheet pan back into the oven to bake for 10 minutes.
- Remove from the oven and serve warm alongside the reserved marinade for drizzling over the vegetables.
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