Lemon-Herb Sheet Pan Salmon with Asparagus & Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A perfectly seared salmon fillet with crisp-tender asparagus and roasted potatoes, all cooked in one sheet pan with bright lemon-herb seasoning for a no-fuss dinner. This Mediterranean-inspired sheet-pan recipe (low-carb), ready in about 25 minutes, pairs salmon fillets, baby potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large baking sheet.
  2. Step 2: Roast potatoes for 15 minutes until slightly golden at the edges.
  3. Step 3: Add 1 bunch trimmed asparagus to the sheet pan, drizzling with 1 tbsp olive oil, and toss with 1/4 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Place 4 salmon fillets on top of the potatoes and asparagus, skin-side up. Top each with 2 thin lemon slices, 1/2 tsp dried thyme, 1/2 tsp garlic powder, and a pinch of salt.
  5. Step 5: Roast for 12-15 minutes until salmon is opaque and flakes easily with a fork.
  6. Step 6: Remove from oven, let rest for 2 minutes, then serve immediately with extra lemon wedges for squeezing.

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