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–+ servings
cooked Spring salmon, asparagus and potatoes on one pan

Easy One Pan Spring Salmon with Potatoes & Asparagus

5 from 1 vote
Course: dinner
Cuisine: American
Keyword: salmon
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Author: Jess
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Ingredients

For the vegetables

  • 1.5 lb (680g) baby potatoes, cut into quarters
  • 1 bunch asparagus, ends trimmed
  • 3 tbsp olive oil, divided
  • 2 tsp salt, divided
  • pinch ground pepper
  • 1 tsp garlic powder

For the salmon

  • 4 salmon filets, about 6oz / 170g each
  • 1 1/2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 lemon, sliced into 4 pieces

For the dill yogurt sauce

  • 3/4 cup Greek yogurt
  • juice of half a lemon
  • 3 tbsp fresh minced dill
  • 1/4 tsp garlic powder (or 1 garlic clove, minced)
  • 1/2 tsp salt
  • pinch pepper

Instructions

  • Preheat the oven to 400°F (200°C). 
  • Make the dill yogurt sauce by mixing together all the ingredients and set aside.
  • On a large non-stick sheet pan toss quartered potatoes with 2 tbsp olive oil, 1 tsp salt, pinch pepper and 1 tsp garlic powder and spread out on the pan. Bake for 20 minutes. *If you don't have a non stick sheet pan, be sure to line the pan with a piece of parchment paper*
  • After 20 minutes, remove the pan from the oven and push the potatoes to one side of the pan.
  • Add the asparagus to the sheet pan and toss with 1 tbsp olive oil, 1 tsp salt and a pinch of pepper. Move the asparagus to the other side of the sheet pan.
  • Add the salmon filets to the middle of the sheet pan, skin side down. Drizzle the salmon with 1 1/2 tbsp olive oil, spreading between the filets. Sprinkle the salt, pepper and garlic powder seasonings evenly over the salmon filets. Top each filet with a slice of lemon.
  • Place the baking sheet back into the oven for 12-15 minutes or until the salmon flakes easily with a fork and is no longer opaque inside. The potatoes should be tender and the asparagus crisp-tender.
  • Serve the salmon, potatoes and asparagus with more lemon slices, dill sauce and salt and pepper if desired.

Notes

  • Make the dill yogurt dip ahead of time and simply store in the fridge up to 1 day ahead.
  • If you don't have a large enough sheet pan for this recipe, bake the potatoes on their own small pan and the salmon and asparagus together on another.
  • If you don't have fresh dill, use 3 tsp dried dill instead of 3 tbsp fresh
  • When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 20-30 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.
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