This Baked Salmon with Potatoes and Asparagus is a simple, wholesome one-pan meal that feels fancy but is so easy to make. Juicy salmon bakes alongside crispy-edged potatoes and tender asparagus for a complete dish packed with flavor and nutrition. If you’ve been searching for a salmon asparagus potato recipe or ideas for salmon with potatoes and asparagus, this is the perfect go-to. Everything roasts together on a single pan with olive oil, lemon, garlic, and herbs making it ideal for healthy recipes, healthy snacks, or light healthy food dishes that don’t require a ton of cleanup. Save this for busy nights when you still want something fresh, colorful, and satisfying.
table of contents
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 4
Ingredients List
For the Salmon and Vegetables
- 4 salmon fillets (about 5–6 oz / 140–170 g each)
- 1 lb (450 g) baby potatoes, halved or quartered if large
- 1 bunch asparagus, woody ends trimmed
- 3 tbsp olive oil
- 2 tbsp lemon juice (plus extra wedges for serving)
- 2 tsp lemon zest
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme or Italian seasoning
- ½ tsp smoked or regular paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnish
- Fresh parsley or dill, chopped
- Extra lemon slices
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large rimmed baking sheet
- Parchment paper (optional, for easy cleanup)
- Sharp knife
- Cutting board
- Measuring spoons
- Small bowl (for marinade)
- Tongs or spatula
Step-by-Step Beginner-Friendly Instructions
- Preheat the oven
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup. - Prep the potatoes
Wash and halve the baby potatoes (quarter if larger). Pat dry with a clean towel so they roast, not steam. - Season the potatoes
In a bowl, toss potatoes with 1½ tbsp olive oil, a pinch of salt, pepper, ½ tsp oregano, and ½ tsp paprika. Spread them over one side of the baking sheet in a single layer. - Start roasting the potatoes
Roast potatoes alone for 15 minutes. This gives them a head start so they’re tender and lightly crisped by the end. 🥔 - Mix the lemon-garlic marinade
In a small bowl, whisk together:- 1½ tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 3 cloves minced garlic
- ½ tsp oregano
- 1 tsp thyme or Italian seasoning
- Salt and pepper to taste
- Prep the salmon & asparagus
Pat the salmon dry with paper towels and season lightly with salt and pepper. Trim asparagus ends and place them in a bowl with a spoonful of the marinade. Toss to coat. - Add salmon & asparagus to the pan
After the potatoes have roasted for 15 minutes, remove the tray from the oven. Push the potatoes to one side to make room.- Place salmon fillets skin-side down in the center.
- Arrange asparagus spears on the remaining space.
- Brush with marinade
Spoon or brush the remaining lemon-garlic marinade over the salmon and drizzle any extra over the potatoes and asparagus so everything gets flavor. - Bake until salmon is just cooked
Return the pan to the oven and bake for 10–15 minutes, or until:- Salmon is opaque and flakes easily with a fork (internal temp about 145°F / 63°C).
- Potatoes are tender when pierced.
- Asparagus is bright green and crisp-tender. 🐟
- Finish & serve
Remove from the oven and let rest for a few minutes. Garnish with chopped parsley or dill and extra lemon wedges. Serve immediately, making sure each plate gets salmon asparagus potatoes together for that perfect medley.
Pro Tips
- Cut potatoes into similar sizes so they cook evenly.
- If asparagus spears are very thin, add them for the last 8–10 minutes instead of 15.
- Use skin-on salmon for more flavor and moisture.
- Great for meal prep—store in containers and gently reheat.
- Swap asparagus for green beans or broccoli if desired while keeping the salmon and potatoes base.
Nutrition Table (Estimated)
For 1 serving (1 salmon fillet + portion of potatoes & asparagus):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 500 | 38g | 32g | 26g | 5g | 5g |
Disclaimer: Nutrition facts are estimates and will vary based on salmon size, potato amount, and exact ingredients used. For precise dietary information, please calculate using your own ingredients or consult a nutrition professional.
Baked Salmon with Potatoes and Asparagus
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a bowl, toss baby potatoes with 1 1/2 tbsp olive oil, salt, pepper, 1/2 tsp oregano, and 1/2 tsp paprika. Spread on one side of the baking sheet.
- Roast potatoes alone for 15 minutes.
- Meanwhile, in a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, minced garlic, remaining oregano, thyme, salt, and pepper.
- Pat salmon fillets dry and season lightly with salt and pepper. Toss asparagus in a spoonful of the marinade.
- After 15 minutes, remove the pan from the oven. Push potatoes to the side and add salmon fillets to the center and asparagus to the remaining space.
- Brush or spoon remaining marinade over salmon, potatoes, and asparagus.
- Bake for 10–15 minutes more, until salmon is opaque and flakes easily and potatoes are tender.
- Let rest a few minutes. Garnish with fresh herbs and extra lemon wedges before serving.
Nutrition
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This Baked Salmon with Potatoes and Asparagus brings together everything you want in a healthy dinner: lean protein, hearty carbs, and bright green veggies all cooked in one pan. With simple ingredients and bold lemon-herb flavor, it’s perfect for anyone looking for easy salmon and potatoes recipes or a satisfying salmon asparagus medley potatoes combo. Pin it, print it, and keep it in your weeknight rotation it’s as practical as it is delicious.