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Sheet Pan Salmon with Asparagus and Sweet Potato

Flaky salmon fillets roasted alongside tender asparagus and caramelized sweet potato cubes with a simple lemon-herb glaze - all on one pan for easy cleanup. A complete, heart-healthy DASH-diet dinner ready in about 40 minutes.

40 minEasyServes 4440 cal/serving

AmericanDinnerOvenDASHPescatarianMediterraneanHigh FiberHigh ProteinHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 salmon fillets (skin-on, about 6 oz each)
  • 2 medium sweet potato, peeled, 3/4" cubed
  • 1 lb asparagus, tough ends trimmed
  • 3 tbsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 lemon, zested and sliced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp kosher salt
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

  2. 2

    Toss 2 medium peeled, 3/4" cubed sweet potato cubes with half the extra-virgin olive oil, 1 tsp smoked paprika, half the kosher salt, and half the black pepper. Spread in a single layer on one side of the prepared baking sheet.

  3. 3

    Roast the sweet potato for 10 minutes while you prep the remaining ingredients.

  4. 4

    Toss 1 lb tough ends trimmed asparagus with 1 tablespoon of the remaining extra-virgin olive oil and a pinch of kosher salt. Push the par-roasted sweet potato to one edge and spread the asparagus in the center.

  5. 5

    Pat 4 salmon fillets (skin-on, about 6 oz each) dry. Combine 4 minced garlic cloves, the remaining extra-virgin olive oil, 1/2 tsp dried thyme, zested and sliced lemon zest, remaining kosher salt, and remaining black pepper in a small bowl; rub all over the salmon.

  6. 6

    Nestle the salmon fillets skin-side down on the baking sheet. Lay lemon slices on top of each fillet.

  7. 7

    Roast for 12 to 15 minutes, until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork, and the sweet potato is tender and caramelized.

  8. 8

    Scatter 2 tbsp chopped fresh flat-leaf parsley over the pan and serve immediately.

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Questions

What temperature do I cook Sheet Pan Salmon with Asparagus and Sweet Potato at?

For Sheet Pan Salmon with Asparagus and Sweet Potato, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 15 minutes, in step 7. The target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

Why pat it dry first in Sheet Pan Salmon with Asparagus and Sweet Potato?

Step 5 reads: "Pat 4 salmon fillets (skin-on, about 6 oz each) dry." Surface water has to boil off before anything can brown. Drying at step 5 means the food sears in the first minute instead of steaming.

Is there a substitute for smoked paprika in Sheet Pan Salmon with Asparagus and Sweet Potato?

The entry for Sheet Pan Salmon with Asparagus and Sweet Potato calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use another fish instead of salmon in Sheet Pan Salmon with Asparagus and Sweet Potato?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Sheet Pan Salmon with Asparagus and Sweet Potato uses 4 salmon fillets (skin-on, about 6 oz each).

Does Sheet Pan Salmon with Asparagus and Sweet Potato contain fish?

Yes: 4 salmon fillets (skin-on, about 6 oz each). The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Sheet Pan Salmon with Asparagus and Sweet Potato?

One serving (the recipe makes 4) has 30 g of protein in about 440 calories, alongside 49 g carbohydrate and 26 g fat, plus 6 g fiber and 568 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Sheet Pan Salmon with Asparagus and Sweet Potato keep?

Refrigerate what is left of Sheet Pan Salmon with Asparagus and Sweet Potato within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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