Lemon Butter Salmon With Potatoes And Asparagus (Sheet Pan Dinner)

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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!

Lemon butter sheet pan salmon with asparagus and potatoes closeup on a baking tray

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!

Collage of 2 images showing asparagus on kitchen paper and a saucepan of lemon butter sauce for salmon.

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!).

A close up of lemon butter salmon and vegetables on a sheet pan from above.

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.

More easy fish recipes

More sheet pan dinners

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A portion of Lemon butter salmon with potatoes and asparagus on a plate with a fork.
4.57 from 44 votes

Lemon butter salmon with potatoes and asparagus (sheet pan dinner)

If you’re looking for quick, easy and interesting way to bake salmon, this lemon butter salmon with potatoes and asparagus is it! And there’ll be only the one pan to wash!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 2

Ingredients 
 

  • 10 ounces potatoes , small with skin on, scrubbed and chopped in half or thirds (or more depending on size of potatoes)
  • ounces butter, (3 heaped tablespoons)
  • 2 garlic cloves, crushed
  • ½ lemons, (juice only)
  • 1 tablespoon sweet chili sauce
  • 2 tablespoons parsley, chopped
  • 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.

Notes

Potatoes

Keep the potatoes fairly small (cut small potatoes into halves or even thirds) so that they are tender within the cooking time.

Make it ahead!

You can (surprisingly) make this ahead. Simply reheat it by covering with aluminium foil and popping in the oven at 325F/140C for 20 minutes.

Nutrition

Calories: 457kcal, Carbohydrates: 30g, Protein: 26g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 107mg, Sodium: 324mg, Potassium: 1447mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1855IU, Vitamin C: 62.1mg, Calcium: 101mg, Iron: 7.5mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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44 Comments

  1. 5 stars
    Hi Helen, I have just cooked this tonight and it was absolutely fabulous!!!!!! I decided in the end to use asparagus and I’m now converted!!!!! I really did like asparagus but roasted like this and it was lovely!!!!!! The only thing I changed was I used sweet hot chilli sauce as we like a little bit of heat and it worked marvellously!!!!! Thank you so much again for an easy but just so tasty recipe!!!!!!! Helen XXX

    1. Hello Helen – aw, I really love this comment. I feel very proud to have converted you to asparagus with this recipe haha! I hope you’ll make it again and thank you so much for the feedback and all your encouragement. 🙂