If you’re searching for a wholesome, fuss-free dinner that’s packed with flavor and color, this Sheetpan Salmon and Potatoes With Veggies is your answer. It’s one of those dishes that proves healthy doesn’t have to mean boring—and cleanup is a breeze with just one pan.
With golden roasted baby potatoes, tender asparagus, sweet cherry tomatoes, and perfectly baked salmon brushed in a zesty honey-dijon glaze, this recipe is everything a weeknight meal should be: simple, satisfying, and absolutely delicious. Inspired by American-style sheet pan dinners and influenced by fresh seasonal produce, this meal shines in both summer and winter months.
Why You’ll Love This Sheetpan Salmon
- Minimal Cleanup: One pan means less mess.
- Balanced Meal: Includes lean protein, healthy fats, and nutrient-dense veggies.
- Customizable: Swap out veggies seasonally or adjust the glaze to taste.
- Meal Prep Friendly: Keeps well for quick lunches or leftovers.
Ingredients
- 4 salmon fillets (6 oz | 170 g each)
- 1½ pounds baby potatoes, halved
- 1 pound asparagus, ends trimmed
- 1 cup cherry or grape tomatoes
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste
- 2 teaspoons seasoning blend (lemon pepper recommended) + ½ teaspoon extra
- 2 tablespoons honey
- 1½ teaspoons Dijon mustard
- 1 teaspoon sriracha or garlic chili sauce
- 1 tablespoon melted butter
- Lemon slices and fresh chopped parsley, for serving
Instructions
1. Prep and Roast the Potatoes
Preheat your oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper for easy cleanup.
In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and 2 teaspoons of your chosen herb seasoning. Spread them out on the sheet pan and roast for 20 minutes, shaking the pan halfway through for even browning.
2. Make the Salmon Glaze
While the potatoes roast, whisk together melted butter, honey, Dijon mustard, sriracha, ½ teaspoon of the remaining seasoning blend, and a pinch of salt and pepper in a small bowl. This sweet and savory glaze will coat the salmon perfectly.
3. Add Salmon and Veggies
Carefully remove the pan from the oven. Push the roasted potatoes to one side and arrange the salmon fillets in the center of the pan. Brush them generously with the prepared glaze.
Scatter the asparagus and cherry tomatoes on the remaining space. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and pepper.
4. Roast Again
Return the pan to the oven and roast for another 15 minutes. The salmon is done when it flakes easily with a fork and is opaque in the center. If you like a little extra color, broil for 2–3 minutes at the end.
5. Serve and Enjoy
Serve hot, garnished with chopped parsley and lemon slices. A squeeze of lemon juice over the top brightens the flavors beautifully.
Pro Tips & Variations
- Even Cooking: Cut your potatoes into uniform halves to ensure even roasting.
- Add Veggie Variety: Try green beans, zucchini, bell peppers, or broccolini.
- Make it Spicier: Add more sriracha or a sprinkle of crushed red pepper.
- Sweeten It Up: Substitute maple syrup for honey in the glaze for a deeper flavor.
Serving Suggestions
This sheet pan dinner pairs well with:
- A crisp green salad with lemon vinaigrette
- Quinoa, wild rice, or a crusty whole grain roll
- A glass of chilled white wine or sparkling water with herbs
It’s the ideal balance of elegance and ease—perfect for a casual family dinner or impressing guests without spending hours in the kitchen.
Sheetpan Salmon and Potatoes With Veggies
Ingredients
- 4 salmon fillets 6 oz | 170 g each
- 1½ pounds baby potatoes halved
- 1 pound asparagus ends trimmed
- 1 cup cherry or grape tomatoes
- 4 tablespoons olive oil divided
- Salt and pepper to taste
- 2 teaspoons seasoning blend lemon pepper recommended + ½ teaspoon extra
- 2 tablespoons honey
- 1½ teaspoons Dijon mustard
- 1 teaspoon sriracha or garlic chili sauce
- 1 tablespoon melted butter
- Lemon slices and fresh chopped parsley for serving
Instructions
Prep and Roast the Potatoes
- Preheat your oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper for easy cleanup.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and 2 teaspoons of your chosen herb seasoning. Spread them out on the sheet pan and roast for 20 minutes, shaking the pan halfway through for even browning.
Make the Salmon Glaze
- While the potatoes roast, whisk together melted butter, honey, Dijon mustard, sriracha, ½ teaspoon of the remaining seasoning blend, and a pinch of salt and pepper in a small bowl. This sweet and savory glaze will coat the salmon perfectly.
Add Salmon and Veggies
- Carefully remove the pan from the oven. Push the roasted potatoes to one side and arrange the salmon fillets in the center of the pan. Brush them generously with the prepared glaze.
- Scatter the asparagus and cherry tomatoes on the remaining space. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and pepper.
Roast Again
- Return the pan to the oven and roast for another 15 minutes. The salmon is done when it flakes easily with a fork and is opaque in the center. If you like a little extra color, broil for 2–3 minutes at the end.
Serve and Enjoy
- Serve hot, garnished with chopped parsley and lemon slices. A squeeze of lemon juice over the top brightens the flavors beautifully.
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