This simple sheet pan lemon butter salmon is ready and on your table in less than an hour. Add a little more fish to your menu without sacrificing flavor!
Jump to RecipeIt’s a regular struggle for me to figure out how to incorporate more fish into my week… I’m a HUGE fan of salmon though, and sheet pan meals, so it seemed like a no-brainer to develop this delicious sheet pan lemon butter salmon recipe. It’s a tasty, but super simple recipe to throw together for a quick, nutritious supper!
The prep work for this recipe is pretty basic too. Just trim off the ends of your asparagus, chop the yukon gold potatoes into bite-sized pieces, and mince the garlic.
Then, it’s time to make the lemon butter sauce. In a small bowl, whisk together the melted butter, garlic, lemon juice, and ground black pepper until combined. Pour the mixture over your salmon, potatoes, and asparagus, and toss to coat.
Spread the potatoes evenly over a lined baking sheet and roast in the oven at 400 degrees Fahrenheit for about 15 minutes. Then, add the salmon and asparagus to the pan and roast for another 15-20 minutes. Your sheet pan meal is ready when the salmon flakes easily and the asparagus and potatoes can be easily pierced with a fork.
That’s really all there is to it! A delicious, nutritious meal ready for you in less than an hour.
If you try this recipe, be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for some more sheet pan inspiration? Try out another one of my fantastic sheet pan meals!
Sheet Pan Lemon Parmesan Chicken, Asparagus, and Red Potatoes
Sheet Pan Rosemary Balsamic Chicken and Veggies
Ginger Soy Salmon and Quinoa Bowl with Roasted Mango and Broccolini
Sheet Pan Fajita Lime Chicken and Veggies
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Sheet Pan Lemon Butter Salmon, Asparagus, and Potatoes
Ingredients
- 1 lb salmon
- 1 lb asparagus trimmed
- 4 medium yukon gold potatoes chopped into bite-sized pieces
- 1/4 cup salted butter melted
- 4 cloves garlic minced
- 1 lemon juiced
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, foil, or parchment paper.
- In a small bowl, whisk together melted butter, garlic, lemon juice, and ground black pepper until combined.
- Pour mixture over salmon, asparagus, and potatoes and toss to coat.
- Spread coated potatoes evenly onto prepared baking sheet. Roast in preheated oven for about 15 minutes.
- Place coated salmon and asparagus onto baking sheet with potatoes. Roast in oven for 15-20 minutes or until salmon reaches an internal temperature of 145 degrees Fahrenheit and asparagus and potatoes can be easily pierced with a fork.
Notes
- Salmon will flake easily with a fork with cooked through.
- Try this recipe with red potatoes, fingerling potatoes, or your other favorite spud!
- Store leftovers in an airtight container in the refrigerator for 3-5 days.