Description

Sheet-Pan Garlic Herb Salmon with Baby Potatoes and Asparagus is a simple yet elegant meal packed with fresh ingredients and savory herb flavor. The salmon becomes flaky and juicy while the potatoes roast until golden and crispy. Asparagus and cherry tomatoes add freshness and vibrant color, making this dish wholesome, balanced, and satisfying.

Ingredients

• 4 salmon fillets
• 500 g (1 lb) baby potatoes, halved
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried Italian herbs
• Salt and black pepper to taste
• 1 tablespoon lemon juice
• Lemon wedges for serving
• Optional garnish: fresh parsley or Parmesan cheese

Instructions

Step 1: Prepare Oven

Preheat oven to 425°F (220°C).

Line a large sheet pan with parchment paper or lightly grease it.

Step 2: Roast Potatoes

Place halved baby potatoes on the sheet pan.

Drizzle with 1 tablespoon olive oil and season with half of the garlic, Italian herbs, salt, and pepper.

Toss well.

Bake for 15 minutes.

Step 3: Add Salmon & Vegetables

Remove sheet pan from oven.

Push potatoes to one side and place salmon fillets in the center.

Add asparagus and cherry tomatoes around the salmon.

Drizzle remaining olive oil and sprinkle remaining garlic, herbs, salt, and pepper over everything.

Add lemon juice over salmon and vegetables.

Step 4: Bake

Return pan to oven and bake for another 12–15 minutes until salmon flakes easily and potatoes are tender.

Step 5: Serve

Serve warm with lemon wedges and garnish with parsley or Parmesan if desired.

Notes

• Salmon cooks quickly, so avoid overbaking.
• Baby potatoes should be cut evenly for consistent cooking.
• Fresh asparagus works best for crisp-tender texture.
• Lemon brightens the overall flavor beautifully.

---

Tips

• Pat salmon dry before seasoning for better roasting.
• Use thicker asparagus spears to prevent overcooking.
• Add red pepper flakes for a spicy kick.
• For crispier potatoes, roast them cut-side down.
• Fresh herbs like dill or parsley add extra freshness.

Servings

• Serves: 4 people

Nutritional Information (Approximate Per Serving)

• Calories: 420
• Protein: 34g
• Carbohydrates: 24g
• Fat: 22g
• Fiber: 4g
• Sugar: 4g
• Sodium: 320mg

Benefits

Rich in Omega-3 Fatty Acids

Salmon supports heart and brain health.

Balanced One-Pan Meal

Includes protein, vegetables, and healthy carbohydrates.

Easy Cleanup

Everything cooks on one sheet pan.

Nutrient Rich

Packed with vitamins, antioxidants, and fiber.

Great for Busy Weeknights

Simple preparation and fast cooking time.

Storage & Reheating

Refrigerator

Store leftovers in airtight containers for up to 3 days.

Freezer

Freeze salmon separately for up to 1 month.

Reheating

Warm gently in oven or microwave until heated through.

Q&A

Can I use frozen salmon?

Yes, thaw completely and pat dry before cooking.

What other vegetables can I use?

Broccoli, zucchini, green beans, or bell peppers work well.

How do I know when salmon is done?

It should flake easily with a fork and appear opaque.

Can I make this low-carb?

Yes, replace potatoes with cauliflower or extra vegetables.

Do I need to peel the potatoes?

No, baby potato skins become tender when roasted.

Can I use fresh herbs instead of dried?

Absolutely. Fresh parsley, dill, thyme, or basil taste wonderful.

What sauces pair well with this dish?

Garlic butter, lemon dill sauce, or a light yogurt sauce pair perfectly.