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To make the sheet pan salmon recipe, gather these main ingredients. You need four salmon fillets, each about six ounces. A bunch of asparagus is also essential, trimmed for cooking. For the crispy potatoes recipe, you will need one pound of baby potatoes, halved for even cooking. Olive oil, garlic, paprika, lemon zest, and lemon juice add flavor. Finally, don't forget salt and pepper to taste.

Sheet Pan Salmon and Asparagus with Crispy Potatoes

Looking to impress with an easy, delicious dinner? Try this Sheet Pan Salmon and Asparagus with Crispy Potatoes recipe! It's all about fresh, vibrant flavors and wholesome ingredients, making meal prep a breeze. Get ready for succulent salmon, perfectly roasted asparagus, and crispy potatoes, all cooked together on one pan for easy cleanup. Dive into the full recipe to discover tips and variations that will take your dinner to the next level!
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Ingredients
  

4 salmon fillets (6 oz each)

1 bunch asparagus, trimmed

1 lb baby potatoes, halved

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large bowl, combine the baby potatoes with 2 tablespoons of olive oil, minced garlic, paprika, salt, and pepper. Toss until evenly coated.

      Spread the potatoes out on one side of a large sheet pan in a single layer and roast in the preheated oven for 15 minutes.

        While the potatoes are roasting, prepare the salmon. In a small bowl, mix the remaining olive oil, lemon zest, lemon juice, salt, and pepper. Brush this mixture over the salmon fillets.

          After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side and place the salmon fillets and trimmed asparagus on the other side of the pan.

            Drizzle any remaining seasoning from the salmon bowl over the asparagus, along with a sprinkle of salt and pepper.

              Return the sheet pan to the oven and roast everything for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

                For extra crispy potatoes, you can switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.

                  Once done, remove from the oven, garnish with fresh parsley, and serve with lemon wedges.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 4