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
Scale
- 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. [gallery columns="2" size="full" ids="42116,42118"]
- 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.