two plates of a healthy dinner which includes salmon, asparagus and roasted potatoes

Sheet Pan Salmon With Asparagus and Potatoes

A silky olive-walnut vinaigrette gets drizzled over the salmon just before serving.

Buttery salmon, crispy potatoes and tender asparagus form the centre of this simple but company-worthy recipe. The olive-walnut vinaigrette is more like a thick sauce, which pairs beautifully with the rich salmon and adds a luxurious touch to the roasted fingerling potatoes.

Using a sheet pans is one of the easiest ways to cook salmon, and it also allows for versatility, like our Sheet Pan Salmon With Broccoli and Sheet Pan Salmon With Zhong Sauce.

A healthy dinner recipe which includes salmon, asparagus and roasted potatoes

Sheet Pan Salmon With Asparagus and Potatoes

Melissa Urban
Salmon fillets are roasted alongside fingerling potatoes and asparagus in this easy sheet pan dinner before being drizzled with an olive and toasted walnut vinaigrette.

Ingredients

Toasted Walnuts

  • 2 tbsp walnuts finely chopped

Sheet Pan Salmon and Vegetables

  • 2 tbsp extra-virgin olive oil
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • 1 tsp grated lemon zest
  • 2 tsp fresh lemon juice
  • 12 oz fingerling potatoes halved lengthwise, or baby Yukon Gold potatoes, quartered
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 6-ounce salmon fillets, about 1 inch thick
  • 10 to 12 asparagus spears trimmed

Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp toasted walnuts
  • 2 tbsp finely chopped pitted Kalamata olives
  • 2 tbsp finely chopped pitted firm green olives such as Castelvetrano, Picholine, Cerignola, or Manzanilla olives
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions
 

Toasted Walnuts

  • To toast walnuts, spread them on a rimmed baking sheet and bake in a 375°F oven for 6 to 8 minutes, or until lightly browned, stirring once.

Sheet Pan Salmon and Vegetables

  • Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.
  • In a small bowl, stir together 1 tablespoon of the olive oil, the paprika, coriander, and lemon zest and juice; set aside.
  • In a medium bowl, toss the potatoes with 1½ teaspoons of the olive oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper. Arrange the potatoes on one side of the sheet pan, being careful not to crowd the pieces. Roast for 15 minutes.
  • In the same bowl, toss the asparagus with the remaining 1½ teaspoons olive oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper.
  • Remove the pan from the oven. Stir the potatoes. Place the salmon fillets opposite the potatoes. Brush the seasoned olive oil mixture over the tops and sides of the fillets. Season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Add the asparagus to the pan between the salmon and the potatoes. Roast until the potatoes are browned and crisp, asparagus is tender, and the salmon is cooked through, 10 to 12 minutes.

Vinaigrette

  • While the salmon and vegetables finish cooking, in a small jar with a lid, combine the olive oil, vinegar, parsley, walnuts, olives, salt, and pepper. Shake until emulsified.
  • To serve, divide the salmon fillets, asparagus, and potatoes between 2 plates. Spoon the vinaigrette over all.
Keyword asparagus, salmon, sheet-pan
The New Whole30 Cookbook Cover
Excerpted from The New Whole30 by Melissa Urban. Copyright © 2024 Melissa Urban. Photography by Ghazalle Badiozamani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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