Sheet Pan Salmon With Asparagus and Potatoes
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.