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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

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.

Questions

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

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Sheet Pan Salmon with Asparagus and Sweet Potato?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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