Easy Baked Salmon: Flaky Salmon with Roasted Veggies and Melted Parmesan
By Jason Griffith
There’s nothing quite like a meal that feels both incredibly healthy and utterly satisfying. And let me tell you, this Baked Salmon with Roasted Baby Potatoes and Asparagus is the recipe that perfectly bridges that gap. It’s an all-in-one sheet pan dinner that brings together flaky, tender salmon with perfectly roasted, Parmesan-dusted vegetables. The beauty of this dish lies in its simplicity—it’s an elegant meal that requires minimal effort but delivers maximum flavor.
The secret to a great sheet pan dinner is timing, and this recipe gets it just right. We start the baby potatoes first, giving them a head start to get beautifully tender and golden. Then, we add the asparagus for just the right amount of time to become crisp-tender. Finally, the salmon bakes alongside, infused with garlic and lemon, ensuring everything is ready to come out of the oven at the same time. A final sprinkle of Parmesan cheese over the hot veggies creates a delicious, savory crust that ties the whole meal together. It’s a complete, healthy, and delicious dinner that you can have on the table in under an hour.
This recipe is a true kitchen hero, perfect for a busy weeknight when you want a home-cooked meal without a lot of fuss. It’s light, it’s fresh, and it’s absolutely delicious.
Why I Love This Recipe
This recipe is a staple in my kitchen, and for good reason. I’m a huge fan of one-pan meals because they drastically cut down on cleanup, which is a big win on a busy weeknight. But beyond the convenience, the flavor profile is just fantastic. The salmon bakes up so tender and juicy, and the simple seasoning of garlic, lemon, salt, and pepper lets its natural flavor shine.
The roasted baby potatoes get a beautiful crisp exterior and a fluffy interior, while the asparagus roasts to a perfect tender-crisp. But the real star of the show for me is that last step: sprinkling the Parmesan cheese over the hot vegetables. The cheese melts and forms a savory, salty crust that is absolutely addictive.
This dish also feels a lot more sophisticated than the effort it requires. It’s the kind of meal you can serve to guests and feel proud of, but it’s simple enough to make for a casual family dinner. It’s a great way to get a balanced, nutritious meal on the table that everyone will love.
Ingredients
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, sliced
- Salt and black pepper to taste
- Fresh dill or parsley for garnish (optional)
- For the Baby Potatoes and Asparagus:
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tbsp olive oil, divided
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
Swaps & Notes
- Salmon: You can use any type of salmon fillet, but a thicker cut will be more forgiving and less likely to dry out. Cod or halibut are great alternatives.
- Potatoes: While baby potatoes are ideal, you can use any potato cut into 1-inch pieces. Just adjust the roasting time as needed.
- Asparagus: Broccoli florets or green beans would be excellent substitutes for the asparagus.
- Cheese: Freshly grated Parmesan cheese melts best, but pre-shredded will work. A sprinkle of crumbled feta or goat cheese would also be delicious.
- Herbs: Fresh dill pairs perfectly with salmon, but parsley or chives would also be wonderful additions.
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: On a large, lined baking sheet, toss the halved baby potatoes with 2 tablespoons of the olive oil, salt, and pepper. Spread them in a single layer.
- Initial Roast: Place the baking sheet with the potatoes in the preheated oven and roast for 20 minutes.
- Prep Salmon and Asparagus: While the potatoes are roasting, arrange the salmon fillets on a separate lined baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with minced garlic, and season with salt and pepper. Lay lemon slices on top of each fillet.
- Add Asparagus and Finish Roasting: After the potatoes have roasted for 20 minutes, take the tray out. Add the trimmed asparagus to the potato tray. Drizzle the remaining 1 tablespoon of olive oil over the asparagus and toss to coat.
- Bake Everything Together: Place both the salmon tray and the potato-asparagus tray back in the oven. Roast for another 10-12 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
- Combine and Serve: Remove both trays from the oven. Immediately sprinkle the grated Parmesan cheese over the hot asparagus and potatoes, allowing the residual heat to melt the cheese. Serve the salmon with the roasted vegetables on the side. Garnish with fresh dill or parsley if desired.
Tips for Success
- Don’t Overcook the Salmon: Salmon is best when it’s just cooked through. Overcooking will make it dry and tough. The best way to tell is to use a fork—it should flake easily in the center.
- Single Layer: When roasting the vegetables, make sure they are in a single layer on the baking sheet. This allows them to roast and brown instead of steam.
- The Right Pan: Using two sheet pans prevents overcrowding, which is essential for good roasting. If you only have one large pan, you might need to adjust the roasting times slightly or use a slightly higher temperature.
- Use Fresh Ingredients: This recipe is simple, so the quality of your ingredients matters. Fresh lemon, garlic, and herbs will make a huge difference in the final flavor.
Serving Suggestions and Pairings
This meal is a showstopper on its own. For a complete dinner, you don’t need much else. However, for a special occasion, you could start with a light salad. A chilled glass of dry white wine like Sauvignon Blanc or Pinot Grigio would complement the dish beautifully. If you want a non-alcoholic option, a tall glass of Blueberry Lemonade would be a perfect, refreshing pairing.
And for dessert, nothing beats a slice of my Chocolate Chip Banana Bread to round out the meal.
Nutritional Information Per Serving
(Approximation based on ingredients)
- Calories: ~650
- Protein: ~45g
- Fat: ~40g
- Carbohydrates: ~25g
- Fiber: ~5g
Storage and Leftover Tips
This salmon dinner is best enjoyed fresh. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend warming the salmon gently in a microwave on low power to prevent it from drying out. The potatoes and asparagus can be reheated in a skillet or a toaster oven to bring back some of their crispness.
More Recipes You Will Love
For more delicious drink ideas and recipes, check out these articles:
- The Slippery Drank is My Favorite Sweet Sipper for Dessert-Inspired Vibes
- Classic Margarita Recipe: Easy and Delicious
- Refreshing Strawberry Mojito Recipe: Perfect for a Sunny Day
Final Thoughts
This Baked Salmon with Roasted Baby Potatoes and Asparagus is a testament to the power of simple, fresh ingredients. It’s a dinner that feels light and healthy but is so full of flavor that you’ll be making it again and again. It’s a recipe that I rely on for its ease and its ability to please everyone at the table.
What’s your favorite way to bake salmon? Let me know in the comments below!
Baked Salmon with Roasted Potatoes and Asparagus: Your New Favorite One-Pan Meal
Ingredients
- 4 (6 oz) salmon fillets
- 2 tbsp olive oil for salmon
- 1 pound baby potatoes, halved
- 3 tbsp olive oil for potatoes
- 1 cup grated Parmesan cheese
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil for asparagus
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the baby potatoes with 3 tablespoons of olive oil, salt, and pepper.
- Spread the potatoes on one side of a baking sheet.
- Place the salmon fillets on the other side of the baking sheet.
- Drizzle the salmon with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and grated Parmesan cheese.
- Roast in the preheated oven for 15 minutes.
- While the salmon and potatoes are roasting, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper.
- After 15 minutes, remove the baking sheet from the oven and add the asparagus.
- Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
- Serve with lemon wedges and enjoy your meal!
Leave a Reply