Sheet Pan Lemon-Garlic Salmon with Asparagus and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A simple weeknight dinner featuring perfectly roasted salmon fillets, tender potatoes, and crisp asparagus with bright lemon-garlic seasoning. This american-inspired sheet pan (gluten-free) ready in about 40 minutes pairs (6 oz each) salmon fillets, medium, cut into 1-inch cubes potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 (6 oz each) salmon fillets
• 2 medium, cut into 1-inch cubes potatoes
• 1 bunch, trimmed and cut into 2-inch pieces asparagus
• 3 tbsp olive oil
• 2, minced garlic cloves
• 1, zested and juiced lemon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium potatoes (cut into 1-inch cubes), 1 bunch asparagus (trimmed and cut into 2-inch pieces), 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread the potato and asparagus mixture in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then push vegetables to the edges and place 4 salmon fillets (6 oz each) on the sheet.
3. Step 3: Drizzle the salmon with the juice of 1 lemon and sprinkle with the zest of 1 lemon. Return to oven and roast for 10-12 minutes, or until salmon is opaque and flakes easily. Garnish with 2 tbsp fresh parsley before serving.