This one pan Spring salmon dinner is perfect for weeknight meals!

Quick, delicious and easy to make, this fresh Spring recipe is sure to be a dish the whole family will enjoy.

The potatoes and asparagus are baked with the salmon which makes for the easiest dinner.

Sheet pan meals like this chicken recipe and this Spring salmon are one of my favorite dinners to make on weeknights because you can make the whole meal on one pan!

Crispy potatoes, tender asparagus and a delicious piece of salmon makes for a healthy meal with great flavor.

why you’ll love this spring salmon sheet pan dinner

You only need ONE PAN to make this recipe!
A quick and easy recipe to make and easy clean-up too.
Easily adaptable for your personal tastes.
It’s a healthy dinner that you can add to your weeknight dinner rotation.

Ingredients needed to make this one-pan salmon recipe

Vegetables: baby potatoes (also known as new potatoes) and tender fresh asparagus pair perfectly with the salmon in this Spring recipe

Salmon: 4 salmon fillets is all you need to make this recipe; use fresh salmon filets or make sure to defrost frozen salmon in the fridge overnight if you are going to make the recipe the next day

Seasonings: the seasonings are very simple in this recipe, using a combination of kosher salt, pepper and garlic powder

Lemon: lemon juice and lemon slices are used for the dill yogurt sauce and salmon fillets respectively

Olive oil: use to season the salmon and vegetables

Yogurt: plain Greek yogurt is the base for the dill yogurt sauce

Dill: fresh herbs like fresh minced dill is the best flavour in the dill yogurt sauce; in a pinch use dried dill (3 tsp dried dill instead of 3 tbsp fresh)

Step by step process to make this sheet pan salmon dinner

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Make the dill yogurt sauce by mixing together all the ingredients in a small bowl and set aside.

Step 3: On a large non stick sheet pan toss quartered potatoes with 2 tbsp olive oil, 1 tsp salt, pinch pepper and 1 tsp garlic powder and spread out in a single layer on the pan. Bake for 20 minutes. *If you don’t have a non stick sheet pan, be sure to line the pan with a piece of parchment paper*

Step 4: After 20 minutes, remove the pan from the oven and push the potatoes to one side of the pan.

Step 5: Add the asparagus spears to the sheet pan and toss with 1 tbsp of olive oil, 1 tsp salt and a pinch of black pepper. Move the asparagus to the other side of the sheet pan.

Step 6: Add the salmon filets to the middle of the sheet pan, skin side down. Drizzle the salmon with 1 1/2 tbsp olive oil, spreading between the filets. Sprinkle the salt, pepper and garlic powder seasonings evenly over the salmon filets. Top each filet with a lemon slice.

Step 7: Place the baking sheet back into the oven for 12-15 minutes or until the salmon flakes easily with a fork and is no longer opaque inside. The potatoes should be tender and the asparagus crisp-tender.

Step 8: Serve the salmon, potatoes and asparagus with more lemon slices, dill sauce, fresh dill and salt and pepper if desired.

Expert tips

Make the dill yogurt dip ahead of time and simply store in the fridge up to 1 day ahead.
If you don’t have a large enough sheet pan for this recipe, bake the potatoes on their own small pan and the salmon and asparagus together on another.
If you don’t have fresh dill, use 3 tsp dried dill instead of 3 tbsp fresh
When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 20-30 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.

Common questions about this easy sheet pan meal

What kind of salmon should I use?
When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Alternatively, you could try trout fillets as it’s has a similar taste to salmon.

How can I tell if my salmon is cooked?
If you don’t have a thermometer the easiest way to tell if your salmon is finished cooking is to press down gently on the top of the thickest part of your salmon filet with a fork; the salmon should flake easily meaning it should separate easily. If you have a thermometer, measure in the thickest part of the salmon. You’re looking for 125-130 degrees F for medium cooked salmon. To ensure full safety most seafood should be cooked to 145F.

How can I meal prep this recipe?
Cook desired amount of salmon fillets along with a grain of choice (rice is delicious) and a vegetable (green beans are tasty). Store in airtight containers in the fridge for up to 3 days. Reheat in the microwave for 2 minutes and enjoy.

Are there any other vegetables I can use instead of asparagus?
If asparagus isn’t for you (or isn’t in season), use 1lb / 450g green beans instead. Or, you could try roasting snap peas as they pair well with salmon too.

Do I have to use potatoes?
The beauty of this one pan Spring salmon recipe is that the entire meal bakes on one sheet pan. However, you can bake just the salmon and asparagus together and skip the potatoes portion of the recipe. Other delicious serving suggestions include: quinoa, cauliflower rice or rice.

Storage

Store the salmon, potatoes and asparagus in an airtight container for up to 3 days in the fridge.