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Flaky Lemon Salmon & Perfectly Tender Asparagus – Spring-Inspired Sheet Pan Magic! ✨
Simple & seasonally-inspired is the name of the game with this Sheet Pan Salmon and Asparagus recipe. Cooking in-season & sticking to a few classic flavors is the easiest way to guarantee a quick & flawless dinner. That’s the approach here – salmon, lemon, fresh dill, & springtime asparagus just work together, it’s really as simple as that! 🙌🏼
Salmon and asparagus are a particularly special match (ever notice how they’re always paired together on restaurant menus?!). This easy recipe roasts them all on one sheet pan for hands-off prep & easy clean-up. The salmon is seasoned with fresh dill & sliced lemon, while the asparagus gets a quick sprinkle of garlic powder – easy & classic. As it bakes, the lemon juice infuses the fish with a beautiful brightness & the asparagus turns perfectly tender, soaking up extra flavor from the salmon. So good, so easy!
We love serving baked salmon and asparagus with some crispy smashed potatoes, which are easy to roast on a second sheet pan in the oven. A dollop of deliciously creamy lemony dill yogurt sauce brings it all together. It’s a fantastic all-in-one recipe for a feel-good weeknight dinner, Sunday supper, or easy yet elevated girl’s night – simple enough to make all spring long!
Sheet Pan Salmon and Asparagus Recipe Highlights
You’re going to love this baked salmon and asparagus. It’s…
FEEL-GOOD FOOD. Complete with flaky salmon, plenty of veggies, & crispy potatoes, this recipe creates an all-in-one meal that’s light, fresh, & satisfying all at once.
BURSTING WITH SEASONAL FLAVOR. 10 spring-inspired ingredients like asparagus, bright lemon, fresh dill, & salmon come together to create a ton of flavor with very little effort. It’s a guaranteed hit – your new go-to spring dinner recipe!
SUPER, SUPER SIMPLE. Assemble the potatoes, salmon, and asparagus on a couple of sheet pans then let the oven take care of the rest! A minimum effort & maximum reward meal fit for every occasion: weeknight dinners, at-home date nights, girl’s nights, & springtime entertaining. Everyone loves this fancy-feeling dinner!
Simple sheet pan magic! ✨ ♡ Read on to learn more about how to make Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes, or jump straight to the recipe & get cooking!
Key Ingredients
There are 3 components to this sheet pan meal – baked salmon and asparagus, crispy roasted potatoes, & a creamy lemon dill sauce. It may sound like a lot at first, but it all comes together using 10 total ingredients. Mixing & matching classic flavor pairings streamlines prep & keeps the whole meal super quick & easy!
Note: Full ingredients list & measurements provided in the Recipe Card, below.
You need…
- Salmon – Head to your local seafood store & grab 1 ½ pounds or 4 hearty fillets, which is the perfect amount to bake in the oven alongside asparagus without overcrowding the sheet pan. Like most seafood recipes, use the best quality fish you can find. I suggest looking for wild-caught salmon with firm, pink flesh & nice marbling throughout.
- Asparagus – Always abundant during the spring & summer! If you don’t have access to fresh asparagus, swap it out with another tender veggie like green beans, zucchini, or baby broccoli.
- Lemon – Thinly slice into beautiful rounds – 8 total, or about 2 per salmon fillet. Not only do they look pretty, they also infuse the fish with beautiful brightness as it bakes!
- Herbs & Seasoning – If there’s one herb that tastes like springtime, it’s fresh dill. Use it to season the salmon, along with a little garlic powder for the asparagus.
- Potatoes – Crispy smashed potatoes are the perfect side dish for this recipe since they roast right alongside the salmon and asparagus sheet pan. Our #1 choice is tender & creamy Yukon Golde potatoes. (Plus there’s no peeling required since their skins are especially delicate & thin!)
- Lemony dill yogurt sauce – An easy, creamy sauce made with Greek yogurt, a little mayo, & a few ingredients you already have on hand for the baked salmon and asparagus like lemon, dill, & garlic powder.
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Easy Sheet Pan Salmon, Asparagus, & Potatoes (2 Pans, 40 Minutes!)
There’s no need to be intimidated by the number of components in this recipe! There’s hardly any prep required since the oven does all of the work & the timing ends up being absolutely perfect. Prioritize the potatoes first, then assemble the sheet pan salmon and asparagus, & everything will be ready at the same time. Quick, easy, & good to go!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Prepare the potatoes. Potatoes take the longest to cook, so getting them in the oven right away ensures they’re ready at the same time as the salmon. Start by par-roasting the potatoes on a sheet pan for about 20 minutes, then use a glass or measuring cup to smash them flat. Why? ⇢ A smashed potato has increased surface area, which helps it turn extra crispy & browned as it finishes roasting. For the easiest & best results, make sure the potatoes are fork-tender & pretty well cooked through before you try to smash them flat.
Assemble the sheet pan salmon and asparagus. Season asparagus spears with olive oil, garlic powder, salt & pepper, then arrange them on a sheet pan alongside the salmon filets. Season the fish well with salt, pepper, & a good sprinkling of freshly chopped dill, then nestle a few thin slices of lemon on top of each fillet.
Finish the smashed potatoes & salmon asparagus sheet pan in the oven. Place the salmon and asparagus on the top rack of the oven & the pan of smashed potatoes on the bottom. Why? ⇢ The positioning of the two sheet pans matters here! Because heat rises, placing the salmon and asparagus sheet pan on the top rack helps it roast up perfectly in a short amount of time. After a quick 15 minutes, the salmon is flaky, the asparagus is tender, the smashed potatoes are golden & crisp, & dinner’s ready!
Lemony Yogurt Dill Sauce – The Best Finishing Touch!
A flavorful sauce makes any dish better! Similar to our favorite Capered Lemon Dill Sauce, this lemony yogurt dill sauce is creamy, zesty, & adds bright tanginess that ties the whole meal together. Plus, it’s really easy to whip up, since it’s made with many ingredients you already have on hand for the salmon asparagus sheet pan.
Creamy Lemon Dill Yogurt Sauce. ⇢ While the salmon, asparagus, & potatoes finish baking in the oven, simply combine Greek yogurt, mayonnaise, lemon zest & juice, chopped fresh parsley & dill, & garlic powder in a small bowl. Season with salt & ground black pepper, then mix to combine well.
Meal Prep Tip! ⇢ Feel free to prep this lemony dill yogurt sauce up to 5 days in advance & store it in your fridge for later. Quick & simple!
Serving Suggestions
This baked salmon and asparagus sheet pan is the definition of an all-in-one dinner. Grab the crispy potatoes, veggies, & flaky fish hot right off the pan, add a dollop of lemony yogurt sauce, & dig right in!
If you’d like, feel free to serve with another starch (rice, pita bread) & extra veggies, like a simple green salad tossed with our tangy dijon mustard All-Purpose Vinaigrette & nutty parmesan cheese. TBH, we always skip the extra effort – this salmon asparagus sheet pan dinner already has everything you need for a complete, balanced meal!
This simple recipe is perfect for a casual weeknight at home, springtime dinners with friends, or an impressive Sunday supper spread. Enjoy it for just about any occasion – everyone will love it!
We can’t wait for you to try this Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes! It’s light, fresh, & satisfying all at once, & it’s so easy to throw together. Everyone who tries it loves it, & we think you will too!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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- Sheet Pan Crispy Chicken Carnitas with Winter Citrus Pico de Gallo
- Sheet Pan Chicken Sausage and Veggies with Lemon & Feta (AKA My Fave Meal Prep Lunch!)
- Broiled Sheet Pan Salmon and Veggies with Capered Lemon Dill Sauce
- Chicken al Pastor
- Lemony Greek Chicken Pitas with Oven Roasted Fries & Tzatziki-ish Herbed Yogurt Drizzle
Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4-6 1x
- Category: Main Dish, Seafood Recipes
- Method: Sheet Pan, Oven Baked, Roasted
- Cuisine: American
- Diet: Gluten Free
Description
Simple & seasonally-inspired is the name of the game with this Sheet Pan Salmon and Asparagus recipe! With a line-up of ingredients that are all in season together & some smart cooking, you can create an easy, all-in-one dinner with hardly any prep involved!
There are 3 key components at play here, which may seem like a lot but they all come together with 10 simple ingredients:
- Salmon and asparagus sheet pan. The salmon is seasoned with fresh dill & sliced lemon which infuses the fish and asparagus with brightness as they bakes. For best results, look for hearty salmon fillets with nice marbling & beautifully thick asparagus spears. If you do not have access to fresh asparagus, green beans, zucchini, & baby broccoli are great substitutes.
- Crispy smashed potatoes. An easy add-on, since they roast in the oven while you prep & bake the sheet pan salmon and asparagus. Simply smash small gold potatoes flat as soon as they’re fork-tender, then return them to the oven until they’re totally golden & crisp.
- Lemon dill yogurt sauce. Made with the same ingredients used to season the salmon and asparagus, this creamy sauce is the perfect finishing touch to tie the whole dish together.
This recipe is equally easy to make & impressive to serve so it’s great for girl’s night, date night, springtime entertaining, or even a fancy-feeing weeknight dinner. It’s one you’ll come back to time & time again – happy cooking! ♡
Ingredients
- 2 pounds small Yukon gold potatoes (approx. 8-10), washed & dried
- 1 ½ pounds fresh salmon (approx. 4 fillets), skin removed & patted dry
- 1 pound asparagus, woody ends trimmed off
- 4 tablespoons olive oil, divided
- ¼ teaspoon garlic powder
- 1 tablespoon finely chopped fresh dill (can substitute with 1 teaspoon dried dill)
- 1 lemon, thinly sliced into 8 rounds
- kosher salt & ground black pepper, to season
for the lemony dill yogurt sauce:
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ½ lemon, juiced (approx. 2 tablespoons juice)
- 1 tablespoon finely chopped fresh dill (can substitute with 1 teaspoon dried dill)
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon garlic powder
- kosher salt & ground black pepper, to season
Instructions
- Prep: Preheat the oven to 400 degrees F, ensuring one rack is positioned in the center of the oven & a second rack is positioned in the lower third of the oven. If desired, line 2 large baking sheets with parchment paper or aluminum foil for easy clean up. Gather & prep all ingredients according to the Ingredients List.
- Season & par-roast the potatoes: Place the potatoes on one of the prepared sheet pans. Pour 2 tablespoons of olive oil over top & season with 1 teaspoon kosher salt & ground black pepper as desired. Toss to coat the potatoes well. Transfer the baking sheet to the center rack of the oven & roast 20-25 minutes, until fork-tender.
- Prepare the salmon and asparagus sheet pan: Meanwhile, as the potatoes par-roast, prepare the sheet pan salmon and asparagus. Place the trimmed asparagus spears on the second prepared baking sheet. Drizzle with 1 tablespoon of the olive oil & season with the garlic powder, ½ teaspoon kosher salt, & ground black pepper as desired. Toss to coat the asparagus well, then arrange it in a single layer on one half of the sheet pan. Season the salmon fillets with 1 ½ teaspoons kosher salt & ground black pepper as desired, then arrange on the second half of the sheet pan alongside the seasoned asparagus. Sprinkle the fresh dill over top & finish each fillet with 2 slices of lemon.
- Finish the potatoes & bake the sheet pan salmon and asparagus: Once the potatoes are tender, remove the pan from the oven & set it on a sturdy work surface. Use the bottom of a thick glass or measuring cup to carefully smash each potato to ½-inch thickness – for best results, try to keep each potato in one piece as you smash down. Gently flip the smashed potatoes & drizzle the sheet pan with the remaining 1 tablespoon of olive oil. Transfer the smashed potatoes to the lower rack of the oven & the sheet pan salmon and asparagus to the center rack of the oven. Bake for 15 minutes longer, until the potatoes are golden & crispy, the asparagus is tender, & the salmon is flaky – an instant read thermometer inserted in the thickest part of the salmon should register an internal temperature of 120 degrees F for a nice medium-rare.
- Prepare the lemon dill yogurt sauce: Meanwhile, as the sheet pan salmon & crispy potatoes finish baking, prepare the lemon dill yogurt sauce. Combine all listed ingredients in a bowl. Season with ½ teaspoon kosher salt & ground black pepper as desired. Stir to combine well. Set aside for serving, or store in an airtight container in the refrigerator for up to 5 days.
- Serve: Discard the spent lemons from the salmon, then portion the salmon and asparagus onto individual plates alongside crispy potatoes and whatever other side dishes you like – a leafy green salad would be great! Dollop the lemon dill yogurt sauce over top & enjoy!
Notes
- Storage & Reheating: Store any leftover sheet pan salmon and asparagus and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through. Store any leftover lemon dill yogurt sauce in a separate airtight container in the refrigerator for up to 5 days.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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This is hands down one of my favorite recipes on here. The husband who does not like salmon even eats it. Now that it’s summer I’ve also figured out a way to make it on the grill (no heating the oven in 90+ heat!) and have subbed out zuchinni spears for the asparagus since it’s in season. Top notch recipe, highly recommend!
★★★★★
Hey Whitney, we’re so thrilled to hear you love this recipe (and that your husband does too!) Making it on the grill is a fantastic idea, and we LOVE the idea of zucchini right now, too! Thanks so much for the kind review 🙂
This is SO EASY and absolutely delicious. So bright and perfect for a quick spring evening meal!
★★★★★
That’s EXACTLY what we were going for with this recipe!! We’re happy to hear you loved it as much as we do, Carrie! 🙂
This was delicious and so easy to prepare!
★★★★★
Delicious and easy are our favorite kind of recipes!! So glad you enjoyed!! 🙂
This was such an easy dinner and sooo good. I’m going to use my convection setting next time and see how that works so I don’t have to switch racks. Also, should have used smaller potatoes…mine looked like a storm came through!! They were too big, but tasty!
★★★★★
Hi Linda!! So glad you enjoyed 🙂 Too funny regarding the potatoes but they still sound delicious – thank you so much for taking the time to leave a comment & rating, we truly appreciate it!