Sheet Pan Rosemary Salmon with Roasted Potatoes and Asparagus

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 one-pan dinner featuring flaky salmon and tender vegetables roasted to perfection with fresh rosemary and lemon. This American-inspired sheet-pan recipe, ready in about 35 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 420 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (6 oz each) Salmon fillets
1 lb, halved Baby potatoes
12 oz, trimmed Asparagus
3 tbsp Olive oil
2 tbsp, chopped Fresh rosemary
3, minced Garlic cloves
1, thinly sliced Lemon
1 tsp Salt
1/2 tsp Black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes, 12 oz trimmed asparagus, 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper on a large sheet pan until evenly coated.
Step 2: Arrange 4 salmon fillets (6 oz each) skin-side down on the vegetables, top each with 1 lemon slice, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Roast for 18-22 minutes until salmon is opaque and flakes easily with a fork and vegetables are tender with golden edges.