Salmon makes a quick and easy weekday meal, but how do you make it interesting? This lemon butter salmon with potatoes and asparagus is certainly that. What a delicious, healthy meal perfect any time of year – and you’ll only have one pan to wash!
A simple and delicious easy salmon dinner
One of our go-to easy weekday meals is simple baked salmon and roasted vegetables, but I decided to switch things up a bit and make a slightly fancier springtime variation.
So how exactly is this baked salmon fancier? Well, lemon butter sauce for one thing. Asparagus for another. Lovely lightly crispy potatoes for yet another.
Is your mouth watering yet?
Ingredients for lemon butter salmon
Lemon butter sauce is a perfect sauce for salmon, and it’s so simple you’ve possibly got all the ingredients for it already.
The asparagus you’ll most likely need to make a trip to the shops for, but how can you not make the most of this seasonal little beauty?
All you need is:
- small potatoes (leave the skin on for minimum effort)
- garlic and butter (of course), lemon juice and sweet chili sauce for the delicious ‘sauce’
- asparagus
- cherry tomatoes
- salmon!
Asparagus is so delicious pan fried or baked, and hardly takes any time to cook, which makes it a perfect addition to this salmon sheet pan dinner!
Combine butter, lemon juice, garlic and parsley for the perfect light dressing for your salmon and veggies!
A really quick and easy meal
The beauty of this meal is that all of the ingredients take an equal amount of time to cook – just ten minutes! Think about it – salmon (roughly ten minutes), asparagus (bake for ten minutes), mini tomatoes (beautiful roasted after just ten minutes).
The only part of this that takes a little longer is the roasted potatoes. And we take care of this by popping them into the oven with a little olive oil for about 25 minutes before adding everything else to the sheet pan (that’s a baking tray if you’re in the UK or Australia!).
Butter and tomatoes are a match made in heaven!
You might be quaking at the knees already at the sound of that delicious lemon butter sauce. But it’s even more delicious after the sweet and juicy tomatoes have mingled with it.
Have you ever tried butter with tomatoes? Trust me, it’s delicious (and I’m not even a fan of butter!).
How to serve your salmon and veggies
I find the best way to eat this salmon sheet pan dinner is with some lovely fresh crusty bread to mop up the scrumptious juices.
But you can’t make this meal ahead… can you?
Yes, you can!
Just in case you have a demanding young child like I do and need to prepare dinner whenever you can, I discovered that you can make this ahead.
Simply reheat it by covering with aluminium foil and popping in the oven at 325F/140C for 20 minutes. I wasn’t sure how cooked fish would turn out reheated, but it wasn’t at all dry or overcooked.
A quarter sheet pan is perfect for sheet pan dinners for two. Go up a size for four! (affiliate links)
P.S. If you’re generally a big fan of salmon, don’t miss these basic crispy salmon fishcakes
More sheet pan dinners
- Amazing sheet pan chicken tikka
- ‘Everything’ sheet pan frittata (great if you have leftover veggies in the fridge)
- Honey balsamic chicken with mushrooms and brussels sprouts
- Or see all my one pan easy meals
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Lemon butter salmon with potatoes and asparagus (sheet pan dinner)
Ingredients (UK/Australia? Click below for grams/ml)
- 10 ounces potatoes small with skin on, scrubbed and chopped in half or thirds (or more depending on size of potatoes)
- 1¾ ounces butter (3 heaped tablespoons)
- 2 garlic cloves crushed
- ½ lemons (juice only)
- 1 tablespoon sweet chili sauce
- 2 tablespoons parsley chopped
- 3½ ounces asparagus (about 14 stems) woody parts removed
- 7 ounces cherry tomatoes
- 7 ounces salmon (2 fillets)
- salt and pepper
to serve
- fresh crusty bread optional
Instructions
- Preheat the oven to 355F / 180C.
- Roast the potatoes in a little olive oil on a sheet pan / baking tray for 25 minutes.
- Meanwhile, melt the butter in a small saucepan, then add the garlic. Cook for a couple of minutes.
- Add the lemon, sweet chili sauce and chopped parsley and stir. Remove from the heat and set aside.
- Remove the sheet pan with the potatoes on from the oven and add the asparagus and tomatoes.
- Tuck the salmon in amongst the vegetables, then drizzle the lemon butter sauce over the salmon. Grind plenty of salt and pepper over the whole pan.
- Bake for 10 minutes until the salmon is just cooked and the potatoes are tender.
- Serve drizzled with the lovely sauce and with fresh crusty bread.
Howard Isaiah Bly says
The recipe was absolutely the best. Looking for more recipes such as this one.
Helen says
So happy you enjoyed it, Howard! Thank you for your review. What would make it a 5 star recipe? Is it super quick sheet pan dinners that you’d like to see more of? 🙂
Sue Rodrigues says
This is absolutely delicious!!! Ten minutes for my salmon was a bit much so it was slightly overcooked but it was still full of flavor! Thank you for the recipe!
Helen says
Hello Sue! If you use slightly bigger/thicker pieces of salmon that should do the trick with the timing. I’m so glad you enjoyed it!
Crystal says
This is a firm family favourite in my house, this was the one dish that turned my husband to liking salmon 😁 kids age 1, 3, 7 and 14 all love it too. Thank you
Helen says
Hi Crystal (what a lovely name!). Thank you so much for letting me know – it’s beautiful that you can enjoy this as a family! I will have to try it out on my 3-year-old. He’s still a bit fussy but getting a bit better, and he loves salmon and potatoes, so I have a feeling it’d be a success for us too. It’s hard to find meals that the whole family can enjoy, isn’t it? Thanks so much for getting in touch – it’s great to hear from you!
Aloysius Ochiamuloy says
Hello, This is a super delicious recipe. I really enjoyed making it.
Helen says
So glad you enjoyed it, Aloysius! I have quite a few sheet pan recipes on the blog – a balsamic chicken with brussels and mushrooms, and a sausage gnocchi tray bake. There’s also a great recipe for salmon fish cakes, if you’re interested in more salmon recipes!
Anna says
I never ever comment, but i just had to tell you that i LOVE that i could switch to metric system 😀
And i totally gonna cook this for my family on sunday! It looks great and here in Germany asparagus season just started 🙂
Helen says
So glad you approve, Anna! 😉 Thanks so much for taking the time to comment (especially when you don’t usually!!!). I really hope you enjoy the recipe – we love it!
Jenna Aguilar says
I love every bit of it, it’s taste amazing.
Helen says
Great to hear, Jenna. Thanks for taking the time to leave your review!
mira says
You make the easiest and most delicious sinners Helen. This salmon looks amazing! Can’t wait to try it.
Helen says
Thank you, Mira. What a compliment!
Shelley @ Two Healthy Kitchens says
Hi Helen! I’m really trying to carve out some time to get back to the fun of reading blogs I dearly love … and oh, what a perfect day to pop back to you! This salmon recipe is wonderful – so gorgeous (oh, your photos!), so nutritious, and so gosh-darn-easy, too! Plus I just love your fantastic tip about making this entirely ahead – what a lifesaver on busy nights! Can’t wait to share this recipe – it’s a total gem! Thank you! And have a wonderful weekend! 🙂
Helen says
Hello Shelley – how lovely to hear from you! I really must pop over to your blog some time soon too! I’ve missed you! Thank you so much for being nice. You’re always full of such lovely compliments. I hope yo’re well! 🙂
Marissa says
This looks amazing, Helen! And your timing is perfect because asparagus is at its peak!!
Helen says
Thanks, Marissa. I eat so much asparagus at this time of year. I love it!
Healthy World Cuisine says
Helen this looks absolutely SCRUMMY!!! Scrumptious. Melt in your mouth delicious and all on one pan. Love that. Pinning and saving for later. Wishing you a super week!
Helen says
Hi! Thank you so much – really appreciate your enthusiasm. I must pop over to your blog to have a look around. 🙂