This is an easy and delicious way to get a complete meal on the table! Salmon and Asparagus Sheet Pan Dinner is made with potatoes, garlic, lemon, and chives for the tastiest weeknight dish.

You might know by now how much I love a sheet pan dinner. It really is the best way to get a complete meal on the table with no mess, no stress, and maximum flavor! This Salmon and Asparagus Sheet Pan Dinner is my latest and greatest, and it’s a total winner. If you’re new to cooking salmon or you want a quick and nourishing weeknight dinner, this is the one for you!

Is It Better to Cook Salmon Covered or Uncovered?

For this sheet pan dinner, I cook the salmon uncovered in the oven. Since it’s drizzled with melted butter and cooked for just 8-10 minutes, the salmon stays tender and never dries out. The result is a salmon filet loaded with flavor! I love to broil it for a minute or two at the end to give it a nice golden brown finish.

What Goes with Salmon for Dinner?

I love that this is an entire dinner on one pan. It’s minimal dishes, quick cleanup, and both the main and side dishes are here and ready to eat. I love how buttery potatoes and crisped asparagus pair with the salmon! Since this sheet pan dinner has potatoes and those take longer to cook, I start those, then shift them to one side of the pan before adding the salmon and asparagus. Garlic, a squeeze of lemon, and some chopped chives finish it all off perfectly.

More Sheet Pan Dinners

Food photography by Ashley Cuoco

Salmon and Asparagus Sheet Pan Dinner

Author: Life is but a Dish

Print Recipe

Ingredients

Scale

Serves 4

1 pound baby potatoes (can also use fingerlings), halved
2 tablespoons olive oil
1 teaspoon salt, divided
Pepper
4 tablespoons butter, melted
3 garlic cloves, minced
1 tablespoon chopped chives
1 lemon
4 salmon filets (about 1–1 ½ pounds)
1 bunch asparagus, ends trimmed

Instructions

Preheat oven to 425 degrees. Add the potatoes to a sheet pan and drizzle with olive oil, ¼ teaspoon salt, a few cracks of pepper and toss until potatoes are coated evenly. Roast for 20-25 minutes until potatoes begin to brown.
Add the melted butter to a bowl with the minced garlic, chives, juice from 1 lemon, ½ teaspoon salt and a pinch of pepper. Whisk until well combined and set aside.
Remove potatoes from the oven and move them to one side of the sheet pan. Grease the empty side (if you’re not using parchment paper). Add the asparagus and salmon filets (skin side down) to the open side.
Sprinkle the salmon filets with a little bit of salt then pour the melted butter mixture over the salmon and asparagus. Use a brush to help coat the salmon with the sauce and some tongs to toss the asparagus.
Bake for 8-10 minutes, then broil for 2-3 minutes to get that extra golden brown color on the salmon. Remove and enjoy right away!