Easy Crispy Lemon Garlic Salmon Sheet Pan Dinner
A fuss-free, flavorful sheet pan dinner featuring crispy skin salmon, garlicky asparagus, and tender roasted baby potatoes, ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 skin-on, center-cut salmon fillets (about 6 oz / 170 g each)
- 1 bunch asparagus, trimmed
- 1 lb (450 g) baby potatoes, halved
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, ½ teaspoon salt, ¼ teaspoon pepper, and dried thyme and oregano. Spread evenly on one side of a parchment-lined or silicone mat-lined rimmed sheet pan.
- Roast potatoes for 15 minutes.
- While potatoes roast, trim asparagus and pat salmon fillets dry with paper towels.
- Toss asparagus in the same bowl with 1 tablespoon olive oil, a pinch of salt, and pepper.
- Remove the sheet pan from the oven. Arrange asparagus on the other side of the pan and place salmon fillets skin-side down in the center.
- Drizzle remaining olive oil over salmon. Sprinkle lemon zest, remaining minced garlic, salt, pepper, and red pepper flakes (if using) over salmon and asparagus. Squeeze fresh lemon juice over everything.
- Return the pan to the oven and roast for an additional 12–15 minutes, until salmon flakes easily with a fork and skin is crisp, and asparagus is tender but bright green.
- Remove from oven and let rest for 2 minutes. Optionally, garnish with fresh parsley or extra lemon zest before serving.
Notes
Pat salmon skin dry before cooking to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Check thinner fillets at 10 minutes to avoid overcooking. Leftovers keep well refrigerated for up to 2 days and reheat best in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 400
- Sugar: 2
- Sodium: 400
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: salmon, sheet pan dinner, lemon garlic salmon, crispy salmon, easy dinner, healthy dinner, roasted asparagus, baby potatoes, weeknight meal