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Sheet Pan Dinner: Roasted Salmon with Potatoes and Pencil Asparagus

Preparation 00:10 Cook Time 00:40 Total Time 0:50
Serves 4     adjust servings

An easy and delicious meal with beautiful presentation and simple cleanup. Roasting this meal on one pan yields lovely asparagus that are essentially steamed to crisp-tender. If you prefer a more typical roasted asparagus that's browned, toss it with olive oil before roasting and cook in a single even layer on a separate sheet pan until done to your liking.


  • 2 pounds Yukon gold potatoes
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon salt, plus more for sprinkling*
  • Freshly ground black pepper
  • 1 1/2 pounds wild salmon fillet, divided into portions
  • 1 tablespoon minced rosemary and thyme
  • 1 pound pencil asparagus (very, very thin asparagus)
  • 1 lemon, quartered


Preheat oven to 400°F with a rack in the center. Cut potatoes into bite-sized pieces, about 1-inch by 1/2-inch, but don't stress. On a rimmed half-sheet pan (18-inch x 13-inch), toss with olive oil, 1 teaspoon salt, and a few good grinds black pepper. Roast for 30 minutes or until crispy on the outside and tender on the inside. I don't bother to toss them during cooking, which results in the undersides being nicely browned and no sticking. You can toss them halfway through if you like.

Push potatoes to the perimeter of the sheet pan. Lay salmon pieces in center and asparagus in bunches over potatoes as pictured above. Rub a little olive oil onto each pice of salmon and sprinkle with salt and pepper. Sprinkle chopped herbs over everything. Roast for about 10 minutes, until salmon is just cooked through and asparagus are crisp-tender.

Before serving, garnish with lemon wedges and drizzle with additional olive oil and some flaky sea salt if you like. Serve immediately.


Recipe Notes

*If you own any herb salts, this is a great place to use them. I used this one. It's not necessary, but it definitely doesn't hurt.

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