Garlic Herb Salmon with Asparagus and Potatoes

This garlic herb salmon with asparagus and potatoes is a wholesome, flavorful sheet pan meal I like to make when I want something healthy but still hearty. The salmon turns out tender and flaky, the asparagus is crisp, and the roasted potatoes are golden and satisfying—all cooked together with a buttery garlic herb sauce.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare yet feels elegant enough for a special dinner. I like that everything cooks on one pan, which means less cleanup, and the garlic herb butter ties all the flavors together. It’s a balanced meal with protein, veggies, and carbs, and I find it perfect for busy weeknights or a weekend dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skin-on or skinless)

• Baby potatoes, halved

• Fresh asparagus, trimmed

• Olive oil

• Unsalted butter, melted

• Garlic, minced

• Fresh parsley, chopped

• Fresh dill or thyme (optional)

• Lemon juice

• Salt and black pepper

Directions

1. I preheat my oven to 400°F (200°C) and line a sheet pan with parchment paper.

2. I toss the potatoes with olive oil, salt, and pepper, then spread them on the sheet pan and roast for 20 minutes.

3. While the potatoes roast, I mix melted butter, garlic, parsley, dill (if using), lemon juice, salt, and pepper to make the garlic herb sauce.

4. After 20 minutes, I add the salmon fillets and asparagus to the pan. I brush everything generously with the garlic herb sauce.

5. I return the pan to the oven and bake for another 12–15 minutes, until the salmon is cooked through and flakes easily with a fork.

6. I garnish with extra herbs and a squeeze of lemon before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare and 35 minutes to cook, so I can have it on the table in about 45 minutes.

Variations

• Sometimes I swap asparagus for green beans, broccoli, or zucchini.

• I like using sweet potatoes instead of baby potatoes for a different flavor.

• For extra richness, I add a sprinkle of Parmesan over the asparagus before baking.

• If I want a little spice, I mix in crushed red pepper flakes with the garlic herb butter.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the salmon and veggies in the oven at 325°F until warmed through, which keeps the salmon tender. I avoid microwaving too long because it can dry out the fish.

FAQs

Can I use frozen salmon?

Yes, I just thaw it completely and pat it dry before baking so it cooks evenly.

Do I need to peel the potatoes?

No, I usually leave the skin on baby potatoes—it adds texture and nutrients.

How do I know when the salmon is done?

I check with a fork—the salmon should flake easily. A thermometer should read 145°F at the thickest part.

Can I grill this instead of baking?

Yes, I often wrap the salmon, potatoes, and asparagus in foil packets with the garlic herb butter and grill until cooked through.

What can I serve with this dish?

I usually serve it as a full meal on its own, but sometimes I add a light side salad or fresh bread.

Conclusion

This garlic herb salmon with asparagus and potatoes is one of my favorite sheet pan dinners because it’s healthy, flavorful, and easy to prepare. I like that everything cooks together, and the garlic herb butter makes it taste rich and fresh at the same time. It’s a meal I make often when I want something nutritious and comforting with minimal effort.