Kitchen notes · a little help before you start
Sheet Pan Salmon and Asparagus with Potatoes
Honey mustard butter gives salmon a sweet, tangy finish, with lemon tucked among the asparagus alongside it. The potatoes make the plate feel generous. Choose a piece of fish with a little extra glaze and let the vegetables catch some of that flavor too.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Give the potatoes their head start
The potatoes go in first so they can soften before the salmon and asparagus hit the pan. Keep them spread out on the sheet pan rather than piled up, so they roast instead of steaming.
2. Brush the glaze on the salmon
Whisk the melted butter, honey, Dijon, and herb blend together before brushing it over the fillets. That keeps the sweet mustardy coating on the fish instead of letting it run all over the pan.
3. Lemon goes with the asparagus
The lemon slices are placed between the asparagus spears, not on top of the salmon. They roast alongside the asparagus and keep that part of the pan tasting bright.
Get to know the ingredients
Baby potatoes
Use baby red or gold potatoes and quarter them as directed. That size matters here because they only get a short first roast before the rest of the dinner joins the pan.
Italian herb blend
Use the herb blend in two places: more with the potatoes, then a smaller amount in the salmon glaze. To mix your own, combine equal parts dried thyme, parsley, oregano and basil.
Asparagus
Trim the ends before it goes on the pan. The asparagus is added after the potatoes have started, then roasted with oil, salt, pepper, and the lemon slices until fork-tender.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Sheet Pan Salmon and Asparagus with Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve it right away
Once the salmon is cooked through and the vegetables are fork-tender, bring it to the table while everything is still hot. This is at its best straight from the oven, with the glaze still glossy on the salmon.
A little more help as you go
Season the pan in stages
The potatoes get oil, salt, pepper, garlic powder, and herbs before their first roast. The asparagus is seasoned later with its own oil, salt, and pepper, so both parts of the pan get attention.
Use the optional flavor ideas if you like
Try Herbs de Provence in place of Italian seasoning, Parmesan added before baking, or dried Ranch seasoning on the potatoes.
A few questions you might have
Why don't the salmon and asparagus go in at the beginning?
The potatoes need longer to cook, so they start first. Adding the salmon and asparagus later lets the fish cook through while the vegetables finish becoming fork-tender.
Do I put the honey-mustard mixture on the asparagus too?
No, brush that mixture onto the salmon fillets. The asparagus gets olive oil, salt, pepper, and the lemon slices instead.
What should I look for before taking the pan out?
Check that the asparagus and potatoes are fork-tender and the salmon is cooked through. Those are the doneness cues for the whole sheet pan.
Can I use a homemade Italian herb blend?
Yes. Stir together equal parts dried thyme, parsley, oregano and basil to make your own Italian seasoning.
Where does the remaining olive oil go?
After the potatoes roast with the first portion of oil, the remaining olive oil is drizzled over the asparagus when it is added to the pan.
Any more cooking tips?
Italian seasoning – You can make your own by stirring together equal parts dried thyme, parsley, oregano, and basil. I also keep Herbs de Provence on hand and substitute it any time I see “Italian seasoning” in a recipe for more flavor! Make it cheesier – Add 1/4 cup parmesan cheese right before baking to the potatoes or asparagus. Flavor swap – Add 1 tablespoon of dried Ranch seasoning to the potatoes. Kids in particular love this! Meal prep – This salmon dish will keep in the fridge for up to 3 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
