How to Make Sheet Pan Salmon and Vegetables

I love salmon. If cooked correctly, it’s a quick and delicious dinner option. You can easily get some salmon on the table in less than 30 minutes and it pairs with almost anything.

This is one of my favorite salmon dishes. It’s simple, quick, and healthy. It’s one of my go-to meals if I realize I’m out of meal prep and need to make something for dinner.

Sheet Pan Salmon

Wild-Caught Salmon

First off, buy good salmon. Some of the best salmon you can get right now is wild-caught, Alaskan salmon. It’s almost always sustainable and full of great nutrients and fatty acids. I get wild-caught Alaskan salmon from Costco, where it’s sustainable, delicious, and affordable. If you don’t have a Costco membership, you can find good quality salmon at most popular grocery stores.

Setting Up the Sheet Pan

Once you have your salmon, it’s time to set up your sheet pan.

Take a sheet pan and cover it in a piece of silpat. If you don’t own silpat, you can use a piece of parchment paper.

Slicing the Potatoes

Start by using a mandoline or v-slicer to cut some potatoes into really thin slices. If you don’t have a mandoline, you can use a knife. It will just take notably longer. That said, I love my slicer. It was cheap and I’ve been using it for years to cut vegetables into thin, even slices.

If you do choose to get a slicer, I also recommend you get a kevlar glove with it. The guards that come with the slicers are awful, but using them with a bare hand is also a really bad idea. That’s a great way to lose a chunk of your finger. If you use a cut-resistant glove, you don’t have to worry. Just slice away.

No matter what you do, you want to get thin, even slices out of your potatoes.

Once your potatoes are sliced nice and thin, add a tablespoon of extra virgin olive oil and a teaspoon of salt. Then stir to combine.

Now it’s time to put everything on a sheet pan.

Sheet Pan Salmon and Potatoes

You can flavor the salmon however you wish, but I really like a mixture of thyme, garlic, and rosemary. I’ll sprinkle about 1/2 tablespoon of fresh time, 1/2 tablespoon of fresh rosemary, and a pinch of garlic powder on the meat of the salmon. Then I’ll place the salmon on the sheet pan, skin-side up. Try to get the salmon in the middle of the sheet pan. If it won’t fit directly down the middle, it can sit at an angle.

Then scatter the potatoes along both sides of the salmon. Try to spread them as evenly as you can.

Some recipes call for you to place the salmon on top of the potatoes. That’s fine, but it leads to the potatoes underneath the salmon being underdone.

If you place the salmon first and then scatter the potatoes, you avoid this problem.

This can sit in the fridge for a couple hours or you can cook it immediately.

Cooking the Thing

When it’s time to cook, place one rack in the top third of the oven and the other rack in the bottom third. Then preheat the oven to 375F.

Now prep the asparagus. Cover a sheet pan, either with silpat or a piece of parchment paper. Then spread the asparagus evenly across the sheet pan. Coat with extra virgin olive oil and sprinkle garlic powder, salt, pepper, and paprika evenly across the asparagus.

Place the salmon on the upper rack and the asparagus on the lower rack.

Cook everything at 375F for 15-20 minutes, until the salmon is flaky and a thermometer reads 120 when inserted into the thickest part.

Remove the asparagus from the oven and turn the broiler on high. Cook for another 1-2 minutes until the salmon skin becomes nice and crispy.

Now it’s time to eat. You can eat as is, or serve with your favorite sauce. I personally like to eat it with a nice big piece of buttered sourdough bread.

This is a simple, delicious, healthy dinner that you can get on the table in less than 30 minutes.

Print Recipe

Sheet Pan Salmon, Potatoes, and Asparagus

This is a quick, simple, delicious dinner that you can make on a weeknight. If you have a mandoline or some decent knife skills, you can get everything on the table in less than 30 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: asparagus, easy, potatoes, quick, salmon, sheet pan

Servings: 4 people

Ingredients

Potatoes

• 1 lb multi-colored potatoes sliced very thin
• 1 Tbsp extra virgin olive oil
• 1 tsp kosher salt

Salmon

• 1.5 lbs wild-caught Alaskan salmon skin-on
• 1/2 Tbsp fresh thyme
• 1/2 Tbsp fresh rosemary
• 1/2 tsp fresh garlic powder

Asparagus

• 1 lb asparagus bottoms trimmed
• 1 Tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper freshly ground

Instructions

• Prepare two sheet pans by covering them with silicone mats or pieces of parchment paper. Place one rack in the upper third of your oven and another in the bottom third. Heat the overn to 375F.
• Slice the potatoes very thin, preferably with a mandoline or v-slicer. Add 1 Tbsp extra virgin olive oil and 1/2 tsp of kosher salt to the potatoes.
• Evenly sprinkle the rosemary, thyme, and garlic powder on the meat of the salmon. Place the salmon, skin-side up on one of the sheet pans. Scatter the potatoes around the salmon.
• Scatter the asparagus across the other sheet pan. Coat the asparagus evenly with the oil and spices.
• Place the asparagus on the lower rack of the oven and the salmon on the upper rack. Cook for 15-20 minutes, until the salmon is flaky or until a thermometer reads 120F when inserted into the thickest part of the salmon.
• Remove the asparagus and turn the broiler on high. Cook for another minute or two until the skin is bubbly and crispy. Keep a close eye on it to make sure it doesn't burn.
• Serve plain or with a nice piece of sourdough bread.