Garlic Herb Salmon with Asparagus and Potatoes is a wholesome, well-balanced meal that’s bursting with fresh flavor. Tender salmon fillets are coated in a zesty garlic herb butter, then roasted alongside crispy baby potatoes and bright green asparagus. It’s a simple sheet pan dinner that feels both light and satisfying.
Why You’ll Love This Recipe
I love this dish because it’s easy to throw together but tastes like something I’d order at a nice restaurant. Everything cooks on one pan, which makes cleanup a breeze. The salmon is buttery and flavorful, the potatoes are golden and crisp, and the asparagus stays perfectly tender. It’s healthy, delicious, and comes together with minimal fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
salmon fillets
baby potatoes, halved
asparagus, trimmed
olive oil
butter, melted
garlic, minced
fresh parsley, chopped
fresh thyme or rosemary (optional)
lemon juice
salt
black pepper
paprika (optional, for color)
Directions
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I preheat the oven to 400°F and line a sheet pan with parchment paper.
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I toss the halved potatoes with olive oil, salt, and pepper, then spread them out on the pan and roast for 15–20 minutes until they start to crisp.
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While the potatoes roast, I mix melted butter, minced garlic, chopped herbs, lemon juice, and a bit of paprika in a small bowl.
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I remove the pan from the oven, push the potatoes to one side, and place the salmon fillets in the center.
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I brush the garlic herb mixture over the salmon and drizzle a little over the potatoes.
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I add the asparagus to the pan, drizzle with olive oil, and season lightly with salt and pepper.
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I return the pan to the oven and bake for another 12–15 minutes, until the salmon is cooked through and the asparagus is tender.
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I finish it off with a squeeze of fresh lemon juice and a sprinkle of parsley before serving.
Servings and timing
This recipe serves 4. It takes about 15 minutes to prep and 30–35 minutes to cook, so dinner is ready in under an hour.
Variations
Sometimes I swap the potatoes for sweet potatoes or add carrots and green beans for more veggie variety. I’ve also tried different herb blends like dill or Italian seasoning for a flavor twist. If I’m short on time, I use pre-cooked potatoes and just roast everything together for about 15 minutes. For extra richness, I add a few lemon slices on top of the salmon while it bakes.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 300°F until everything is warmed through, or the microwave for a quick option. The salmon stays moist if I cover it lightly and add a splash of water or lemon juice before reheating.
FAQs
Can I use frozen salmon?
Yes, I thaw it completely in the fridge overnight and pat it dry before seasoning and roasting.
What kind of potatoes work best?
I usually use baby Yukon gold or red potatoes—they roast well and have a great texture. I cut them small so they cook quickly.
Can I cook everything together at once?
Yes, if I use thin-cut potatoes or partially cook them first. I just make sure the vegetables are in a single layer for even roasting.
Do I have to use fresh herbs?
Not at all. I’ve used dried herbs when I’m out of fresh—just reduce the amount since dried herbs are more concentrated.
What should I serve with this meal?
It’s great on its own, but I sometimes add a simple side salad or crusty bread if I’m feeding a crowd.
Conclusion
Garlic Herb Salmon with Asparagus and Potatoes is a bright, nourishing meal that’s as easy to make as it is to love. I turn to this recipe when I want something quick, healthy, and full of flavor. The balance of buttery salmon, crispy potatoes, and tender asparagus makes it a standout dinner any night of the week.
Print
Garlic Herb Salmon with Asparagus and Potatoes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet Pan
- Cuisine: American
Description
Garlic Herb Salmon with Asparagus and Potatoes is a healthy and delicious sheet pan meal featuring buttery salmon, crispy baby potatoes, and tender asparagus, all roasted in a zesty garlic herb butter. It’s simple, flavorful, and perfect for weeknights.
Ingredients
- 4 salmon fillets
- 1.5 lbs baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 3 tbsp butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme or rosemary (optional)
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 1/2 tsp paprika (optional, for color)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Toss halved potatoes with olive oil, salt, and pepper. Spread on pan and roast for 15–20 minutes.
- Meanwhile, mix melted butter, garlic, parsley, thyme or rosemary, lemon juice, and paprika in a small bowl.
- Remove pan from oven, push potatoes to one side, and place salmon fillets in center.
- Brush garlic herb butter over salmon and drizzle a little over the potatoes.
- Add asparagus to the pan, drizzle with olive oil, and season with salt and pepper.
- Return pan to oven and roast for another 12–15 minutes, until salmon is cooked and asparagus is tender.
- Finish with a squeeze of lemon juice and sprinkle of parsley before serving.
Notes
- Use baby Yukon gold or red potatoes for best texture.
- Sweet potatoes or carrots can be used instead of baby potatoes.
- Add lemon slices on top of salmon for extra brightness.
- Substitute dried herbs for fresh, using about 1/3 the amount.
- Reheat gently with a splash of water or lemon juice to keep salmon moist.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 470
- Sugar: 3g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
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