This easy sheet pan lemon garlic salmon is such a fantastic weeknight meal. Everything cooks together in one pan in less than 30 minutes.
You won’t believe how quick and simple this sheet pan dinner is! Read the recipe details below to get ideas for variations and tips for making it perfect.
Why I Love These Sheet Pan Meals
Yes, first of all, I like salmon. If it’s on the menu at any restaurant, I’ll almost always take the chance and order it. So that alone makes it a slam dunk recipe in my book.
But also:
- This sheet pan dinner is super simple. It’s a simple, fresh and stress-free dish.
- Everything is cooked together on one sheet pan.
- Stagger the cooking times to ensure the vegetables and salmon are cooked to perfection.
- It’s savory, healthy, and so delicious.
A few notes on ingredients
- salmon: You can use either skin-on or skinless salmon in this recipe (if using skinless salmon pieces, lightly oil the baking sheet before adding the salmon).
- potato: I prefer to use a combination of red and yellow small potatoes. Potatoes do not need to be peeled before use.
- asparagus: Trim the bottoms of the asparagus to about 2 to 3 inches, remove any hard ends, and cut the spears into 1 1/2-inch pieces (they don’t have to be exact).
- Lemon juice: For a bright, refreshing flavor, I prefer fresh lemon juice.
- garlic: You can finely chop raw garlic or press it with a garlic press. If you don’t have fresh garlic, you can add garlic powder.
- Basil + Oregano: Dried spices are used, but you can definitely add fresh herbs if you have them.
Salmon Substitution: Whenever I post a fish/seafood recipe, I always get asked if I can substitute chicken for the fish. For this recipe, thin chicken tenders or chicken pieces will fit nicely into the salmon fillets (using the same cooking time as in the recipe).
How to Collect and Cook Salmon and Vegetables
The process of getting this sheet pan lemon garlic salmon and veggies on the table is incredibly simple. The first two steps are important to ensure the best flavor and most even cooking.
- While it’s preheating, place the sheet pan in the oven so it’s sizzling hot when you add the potatoes to cook.
- Drizzle the simple lemony marinade over the salmon and let it sit while the potatoes cook.
- Drizzle the olive oil and place the potatoes in a single layer on one side of a sheet pan and bake for 15 minutes.
- Add the asparagus slices on top of the potatoes and place the salmon fillets on the other half of the sheet pan.
- Roast for another 8 to 10 minutes, until the salmon falls apart easily with a fork and the asparagus is crisp-tender.
Additional Notes
When placing the salmon on the sheet pan, If there is any marinade left on the plate, drizzle it over the salmon before grilling to maximize the flavor.
Make sure the salmon is completely thawed; Otherwise, it will cook unevenly and the sheet pan will float in the liquid after cooking.
To service 4 or more: Use two baking sheets and bake on the convection setting (separate the racks in the oven a few inches). Alternatively, you can use an extra large 3/4 size baking sheet (like this one).
This meal is truly amazing! This simple recipe boasts restaurant-quality flavor and maximum flavor! It’s one of my favorite dinners. (And yes, I am full disclosure that I save the leftovers for myself.) I hope you love it!
Sheet Pan Lemon Garlic Salmon with Potatoes and Asparagus
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equipment
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Cookie Sheet {Half Sheet Pan}
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citrus juicer
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small metal spatula
ingredient
Salmon + Marinade:
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 cloves Finely chopped garlic (or 1/2 teaspoon garlic powder)
- ½ teaspoon coarse salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 4 (6 ounces) Salmon fillets (see notes)
vegetable:
- 1 ½ pound Cut red or yellow potatoes into slightly smaller 1-inch pieces.
- 1 ½ tablespoon Extra virgin olive oil, split
- ¼ teaspoon Coarse salt and a little salt to sprinkle on the asparagus.
- pinch of pepper
- 1 pound Asparagus, cut into 1 1/2 inch pieces
Optional decoration:
- fresh and chopped parsley
- Lemon wedges or slices
guideline
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Preheat oven to 425 degrees Fahrenheit. Place the sheet pan in the oven.
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In a small bowl, mix together the olive oil, lemon juice, honey, garlic, salt, oregano, and basil. Place the salmon fillets in a shallow dish and drizzle the marinade over the salmon, brushing or rubbing it to completely coat the top of the salmon.
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Place the salmon in the refrigerator.
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Put the potatoes in a bowl and mix them. 1 tablespoon of olive oil, 1/4 teaspoon Coarse salt and pepper.
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Remove the sheet pan from the oven and spread the potatoes evenly over half of the sheet pan. Bake for 15 minutes.
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Toss the potatoes well. Place asparagus slices on top of the potatoes, lightly drizzle with 1 teaspoon olive oil and sprinkle with a pinch of coarse salt.
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Place salmon fillets in a single layer on remaining half of sheet pan. Drizzle the remaining marinade on the plate over the salmon.
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Broil until salmon flakes easily with a fork (internal temperature should be 135 to 145 degrees F) and asparagus is crisp-tender, 8 to 10 minutes.
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Remove skin from salmon, if desired, and serve with roast potatoes and asparagus. Garnish with fresh chopped parsley, if desired, and serve with lemon slices or wedges.
memo
Cooking time: If you want the potatoes to be extra golden (or if your potato pieces are larger than 1 inch), add 3 to 5 minutes more to the potato baking time before adding the salmon and asparagus.
I prefer crispy and soft asparagus. If you like your asparagus softer, add it to the potatoes and return the sheet pan to the oven for 3 to 5 minutes before adding the salmon.
nutrition
Recipe Source: At Mel’s Kitchen Cafe
The post Sheet Pan Lemon Garlic Salmon with Potatoes and Asparagus appeared first on Mel’s Kitchen Cafe.
